Crusty Cornbread

                                                                         Makes 6-8 Servings

Preheating the cast-iron skillet in the oven creates a crispy golden crust.

2 cups all-purpose flour

2 cups finely ground yellow cornmeal

2 tablespoons sugar

2 teaspoons baking powder 

2 teaspoon salt

2 1/4 cups  milk

2 large eggs

6 tablespoons butter, melted and slightly

1 tablespoon rendered bacon fat (or butter, shortening, or vegetable oil)

Preheat oven to 400*F

Place a 10-inch cast-iron skillet in the oven

and heat for at least 30 minutes.(Meanwhile make the batter).

Whisk together flour, cornmeal, sugar, baking powder and salt

in a large bowl.

In a medium bowl, mix together milk, eggs and butter.

Make a well in the center of the dry ingredients,

and pour the wet ingredients into the well.

Use a fork or spatula to stir until evenly combined.

Remove skillet from oven, add the bacon fat to the skillet and swirl to coat.

Pour the batter into the skillet,

using a spatula spread the batter evenly across the pan.

Bake for 25-30 min. until lightly golden and firm

and springy to the touch.