My Grandmother's Cornbread

Another recipe I have been making since I was about 4 years old.  I remember sitting on the cabinet watching my grandmother make cornbread. Mixing gradually, making a well and heating the bacon drippings in a black iron skillet is the key.

1 cup cornmeal
1/4 cup flour
2 t. baking powder
1 1/2 t. salt
1/4 t. baking soda
1 egg
1 cup buttermilk
4 T bacon drippings (vegetable oil will do, but the flavor is not as good)

Sift cornmeal, flour, baking powder, salt and baking soda into bowl.  Make a well in the middle of the conmeal and add egg.  Slowly add buttermilk; stirring until combined.  Mix in the hot bacon drippings and pour into a small black iron skillet.  Bake at 400 for 20 minutes.