Cast Iron Cornbread
Preheat oven to 400.
Add 1-11/2 tbsp of bacon fat to iron skillet.
Once oven reaches 400*, put skillet into oven to allow fat to melt and skillet to preheat. Allow skillet to heat until fat is hot (I just eye-ball)
For the cornbread batter:
1 cup All Purpose Flour
1 cup Yellow Cornmeal
2/3 cup White Sugar (I guess you could add less)
1 teaspoon salt
3 1/2 teaspoon Baking Powder
1 egg
1 cup Evaporated Milk
1/3 cup Vegetable Oil
In a mixing bowl mix all ingredients by hand until well combined. I use a wooden spoon.
Pour into piping hot skillet with bacon fat. (DO NOT DUMP EXCESS FAT) if the fat was hot enough, you should see the batter begin to set immediately around the edges.
Bake at 400* for 20-25 or until knife comes out clean.
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