Cast Iron Cornbread with cracklin's
2 cups stoneground cornmeal
1/2 cup all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup lard
2 farmfresh eggs
1 cup sweet milk
1 cup buttermilk
Pre heat the oven to 425 F
Place 10" cast iron skillet (9" is OK, but 8" is too small) in the oven
Use 2 bowls- 1 for dry ingredients, one for wet ingredients
Mix dry ingredients well. In second bowl, beat eggs with milks. Add lard to hot skillet to melt. Quickly, but throughly mix the dry ingredients into the wet ingredients. Pull the hot pan from the oven, and pour the excess melted lard into the batter. Stir once or twice and pour all of the batter into the hot skillet. Put the skillet back into the oven for 25 minutes. Check for doneness by inserting a sharp knife into the center of the pan. You may top the cornbread with cracklin's or a little cut corn, or a little shredded cheese. Enjoy with your favorite soup, greens or chili!
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