Cornbread

I got this from Down Home with the Neely's. Good basic recipe for cornbread. If you're from the South then you're used to cornbread that isn't sweet, and that's what this is. They also make it in a cast iron skillet, just like my father, so it's round. The first time I saw cornbread that wasn't round was when we moved to Utah!

2 c. flour
2 c. yellow cornmeal
2 Tbsp. sugar
2 tsp. baking powder
2 tsp. salt
2 1/4 c. milk
2 large eggs
6 Tbsp. melted butter, slightly cooled
1 Tbsp. rendered bacon fat (or butter, shortening or veg. oil)

Preheat oven to 400. Place a 10 inch cast iron skillet in the oven and heat for at least 30 minutes.
Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together milk, eggs and melted butter. Make a wekk in the center of the dry ingredients and pour wet ingredients into the well. Use a fork to stir until evenly combined.
Remove the skillet from the oven, add the bacon fat or oil, and swirl to coat. Pout the batter into the skillet and spread evenly across the pan. Bake 25 to 30 minutes.