wilkes

I like corn bread in either cake, fritter, or corn sticks (almost forgot muffins.) I cut and scrape a good, tender cob of sweet corn and 4 or 5 finely crumbled bacon strips into my corn meal batter and also add the bacon drippings.

My batter is 3 cups Tenda-bake, yellow corn meal mix, 2 eggs, 1/4 cup corn or canola oil (reduce by like amount if you use the bacon drippings.) Add 1 tbsp sugar if you like your corn bread to have a really thick, reddish brown crust. I use Maola Buttermilk, about 3/4 cup or add more if too thick for you. Stir well to break up major lumps, add to heated iron dutch oven or cast iron skillet, bake at 400 degrees until browned on top. Time will vary depending on your oven.

If you have corn stick iron pans then you can spray them lightly with Pam, same with muffin tins.

Really good with anything, especially crumbled over half-runner beans, any greens, pintos or black beans, or in a tall, cool glass of butter-milk.