Anna Sue’s World Famous Cornbread © Jerry Ison 2018
1 cup all-purpose flour
1 cup yellow cornmeal (She always said it weren’t as good with that white meal!)
1 tablespoon double-acting baking powder
1 teaspoon baking soda
1 1/3 cups buttermilk
1/4 cup bacon grease
Note: If you don’t have a big old black cast iron skillet, you probably shouldn’t even attempt this. As a matter of fact it may be illegal where you live. I know it is in eleven Southern states.
The best results come when you use the 10” cast-iron skillet that you fried the bacon in to bake the bread. After draining off the grease, place the skillet in the oven and pre-heat to 425 degrees.
Mix dry ingredients together; add milk, egg.and shortening. Mix only until moistened. (Mix too much and the bread comes out too crumbly. This is important especially if you’re gonna crumble the bread up in milk or soup beans.)
Pour into hot skillet. If it sizzles, good. You’re gonna get a great crust. If it don’t sizzle, leave the skillet in the oven longer next time.
Bake at 425 degrees for about 25 minutes or until brown and the top crust begins to split.