Laura Frantz’s recipe for Kentucky Cornbread.
1 cup self-rising white cornmeal
1 cup buttermilk
2 Tablespoons bacon grease
Beat egg and buttermilk together. Add cornmeal and bacon grease. Grease loaf pan and pour mixture in. Bake at 400 degrees for 20-25 minutes or till slightly golden on top.
Slather with butterJ.
This recipe has been in our family for generations. I use my great-grandmother’s cornbread pan that is now blackened with age and very worn but makes perfect cornbread every time. Since it’s so old, it’s an odd shape but is very durable and shows no signs of giving out.