Today we are making the soup or salad portion of our meal. So, lets make cornbread!. I don’t know why I keep calling it soup or salad. I am going to have to change the name, but for today, let’s go with it. I am trying to think of what to call this part of the meal~maybe side #1? OK! I will give it more thought, and get back to you by Sunday, when I post the recipe for next week. No pressure here!! 
Here’s your recipe for:
Southern Cornbread
( adapted from Betty Crocker Cookbook 1989)
1 1/2 cups CornMeal
1/2 cup all purpose Flour
1/4 cup Bacon Fat or Shortening
1 1/2 cups Buttermilk
2 teaspoons Baking Powder
1 teaspoon Sugar
1 teaspoon Salt
2 Eggs
Heat your oven to 450 degrees.
Mix the flour and corn meal together in a bowl.
Add Bacon Fat
Add Buttermilk
Add Baking Powder, Sugar, Salt, Baking Soda & Eggs
Mix all together and pour into an 8″ X 11″ baking pan.
Bake for 20 minutes, then check for doneness by
putting a toothpick in the bread.
Let bread cool. When cooled, cut into pieces.
Enjoy with butter and honey!
Tomorrow we will make the entree for the week~Baked Chicken!
This will make a great family meal, or perhaps a holiday weekend
picnic meal~lots of possibilities
Thanks for joining me today.
See you tomorrow!
