2 c. self-rising white corn meal
2 c. self-rising white flour
2 1/2 c. milk or buttermilk
1/4 c. sugar
4 to 5 tbsp. bacon fat
6 tbsp. bacon fat to grease baking pan
2 eggs

Set oven to 425 degrees. Preheat oven while preparing cornbread mix. Grease baking pan with 6 tablespoons of bacon fat. Place pan in oven just to heat and take out. Mix corn meal and flour into mixing bowl. Stir in milk and mix well. Add sugar, eggs and bacon fat. Mix well. Batter should be pourable. If not add 4 tablespoons of milk, and mix. Pour batter into greased pan. Spoon bacon fat from the insides of pan and spread on top of cornbread batter. Bake until springy and golden brown, 25 to 30 minutes. Try some butter, try some syrup when serving hot. Use deep baking pan.

Serves 18 to 20.