This is the true cornbread, without sugar, the way my mother and grandmother made it. Cornbread is delicious crumbled in a steaming bowl of brown bean soup, or in a bowl of cold milk.
This recipe may be doubled or even tripled for a hungry family. Double the recipe for a large skillet. Use stone ground cornmeal for better flavor. A cast iron skillet makes the best crust.
1/3 cup flour 2 teaspoons baking soda
3/4 cup cornmeal 1/2 teaspoon salt
2/3 cup milk 1 egg, beaten
2 tablespoons melted bacon grease (or vegetable oil)
Stir the flour, cornmeal, salt, and baking powder together.
Combine the egg, milk, and oil. Beat briefly. Add the wet ingredients to the dry ingredients and stir just enough to moisten. Pour the batter into a small heated, greased, cast iron skillet.
Bake at 425F for 25 minutes.