Weekly Recipe: Corniest Cornbread

Ingredients:
2 c. White Lily® buttermilk cornmeal
1 c. milk
3 Tbs. bacon or fatback drippings
1 large egg
1 small can corn (niblets or whole kernel); pulverized in blender or processor



Instructions:
Fry the bacon in a well seasoned iron skillet (10").  Preheat the oven to 425°. 

Combine all the above ingredients.  Mix well. 

Remove the bacon from skillet when browned, leaving the drippings in the pan.  You can chop up the bacon pieces and add to cornbread mixture.  

Leave the pan on the burner and pour the mixture into the pan while hot (medium heat).  

Let it fry for 4-5 minutes. 

Put in the preheated oven and cook about 20-25 minutes or unitl brown enough.
 

Servings:
Feeds a large family.