|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Hot bacon drippings/Shortening||2 1⁄2 Tablespoon|
Lift cornmeal lightly into measuring cup.
Sift flour, measure and put into sifter with the cornmeal.
Add salt, baking powder and sugar and sift into mixing bowl.
Add the milk and stir until smooth, then add unbeaten egg and beat well.
Heat the drippings in a 10-inch heavy skillet in the oven until sizzling hot.
Drain out drippings into the cornbread batter.
Quickly beat drippings into the batter, then turn immediately into the hot skillet.
Bake in a hot oven (450° F.) for 30 minutes, or until golden brown.
Serve piping hot cut into pie-shaped pieces.