2 cups of white buttermilk corn meal mix
1 cup flour
2 cups buttermilk
1 cup honey
1 cup bacon drippings or lard
Preheat oven at 425 F.
Heat a well seasoned cast iron skillet. Melt grease. take off heat, set a side.
Mix flour & meal.
Mix well eggs, butter milk & honey. Mix with meal until moist. The more the batter is mixed, the toughfer the skin of the cornbread.
Pour most of the grease into batter, mix. Leave a little of grease in skillet.
Pour batter into skillet with grease.
Bake for 25 Min, or until top is browened and done in center.
Place plate over skillet. Flip over to remove bread.
Pairs Well With
Norman is my hubby. He likes this recipe for cornbread best.