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Southern Corn Bread
2 tablespoons cooking oil
2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup buttermilk or sour milk
1/2 cup water
1/4 cup bacon drippings
Chopped onions
Pour 2 tablespoons oil into a 9- or 10-inch cast iron skillet; place in oven and preheat oven to 450 degree F. (Or, to use a 9x9x2-inch baking pan, omit the 2 tablespoons oil and grease the bottom and 1/2 inch up the sides of the pan; set aside.)
Meanwhile, in a large bowl, combine cornmeal, flour, sugar (if desired), baking powder, salt, and baking soda. Make a well in the center of the cornmeal mixture; set aside.
In a medium bowl, combine egg, buttermilk, water, and the 1/4 cup bacon drippings or oil. Add buttermilk mixture all at once to cornmeal mixture. Stir just until moistened.
Carefully and evenly spread batter into hot skillet (or prepared baking pan). Bake in the 450 degree F oven for 15 to 20 minutes or until golden. Serve warm. Makes 8 or 9 servings.
Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
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