Martha White Self-rising Corn Bread Mix
1-1 1/2 cups or so milk (adjust based on other ingredients)
2 eggs
1/4 cup sugar (to taste)
1 large onion, finely diced or minced
1 green pepper (optional)
1 cans corn
1/4 - 1/3 cup bacon drippings (can use Crisco)
1 can diced tomato (optional)

Preheat oven to 350-400°F degrees. Prepare mix according to directions on cornbread bag. Stir eggs into 1 cup milk and add to mix while stirring.

Put bacon drippings into 12" iron skillet and place in preheated oven for a few minutes to heat.

Add onion, corn and other ingredients into bowl. Slowly add additional milk as necessary and mix well.

Remove skillet and pour HOT grease into bowl and stir well. Pour mix immediately into 12 " skillet (Should hear mix crackle) and place in oven.

If using a smaller skillet, use leftover for corn cakes or another batch.

Makes 2 7" skillets.

Cook 30 - 45 minutes based on thickness of skillet and oven temperature. Use lower temperature and longer time for larger skillet. Cornbread will be moist when done.

Submitted by: jose