2 eggs
3 tbsp. bacon drippings or shortening
1 1/2 c. milk
1 1/2 tsp. salt
4 tsp. baking powder
1 tbsp. sugar (optional)
1 c. flour
1 c. cornmeal

Mix cornmeal, flour, baking powder, sugar and salt. Beat eggs, add milk and stir into cornmeal mixture. Heat fat in 9x9x2 inch baking pan in preheated 425 degree oven until hot. Tilt pan to coat with fat, then pour off and stir excess fat into batter. Pour batter into pan and bake 25 minutes or until bread pulls away from sides of pan. Cut in squares and serve hot with butter. Makes 9 servings.

NO-FLOUR CORN BREAD:

Prepare corn bread as above, using 2 cups cornmeal and omitting flour. Substitute 1 teaspoon baking soda for the baking powder and 2 cups buttermilk for the milk.