Southern Cornbread

The recipe calls for the corn bread to be baked in the oven in a cast iron skillet. We serve the corn bread at the table directly from the skillet, the benefit being that because the cast iron holds its heat so well, the corn bread stays warm throughout the entire meal.

1 cup self-rising cornmeal*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
1 cup milk
3 Tbsp bacon drippings (warmed to liquid)
1 teaspoon garlic powder
3 eggs, beaten
3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can

*Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.

1 Preheat oven to 350°F.
2 Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.
3 Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown.
Makes 8 servings.