1-1/4 cup stone-ground, yellow cornmeal
1/3 cup all-purpose flour
1 Tblspn double acting baking powder
1/2 tsp salt
1 egg, lightly beaten
1 cup fat-free milk
1/3 cup left over bacon grease
- Preheat oven to 425F. Pour left over bacon grease in skillet and set in oven while it is preheating.
- In a large bowl, combine wet ingredients. In another bowl, combine the egg, milk, and oil. Stir egg mixture into dry ingredients just until moistened.
- Check skillet – the hotter the grease, the crispier your crust will be. When grease is hot enough, pour 1/2 of it into the cornmeal mixture and stir quickly. Then pour cornmeal mixture into skillet, being careful not to splash hot grease. Bake for 16-20 minutes or until a toothpick comes out clean.