A perfect comfort food
Cornmeal was at first used from necessity, but through the years we have continued its use because we like it. A favorite is johnnycake, a bread that is thin and crispy due to the few ingredients used in its making. We are more familiar with cornbread which has a tender, moist crumb due to the addition of egg, shortening, and flour. If you happen to make cornbread, try sprinkling raw, finely cut bacon over the top. As the bacon cooks, the fat dribbles all down through the cornbread.
1 cup cornmeal
1 cup flour, sifted
3 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 cup milk
2 tablespoons shortening, melted
3 or 4 slices finely cut raw bacon
Preheat oven to 425° F. Sift dry ingredients. Beat egg; add milk. Combine with dry ingredients. Add shortening. Pour into greased 8-by-8-inch pan. Sprinkle raw bacon over batter. Bake for 25 to 30 minutes.