Momma Mosconi's Kitchen

IT'S A GOOD CORNBREAD

 Adapted from Beth Kirby (Local Milk)

Makes one 9" skillet of cornbread or 10 " for thinner bread

• 1 1/4 cups  cornmeal
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 3 tablespoons bacon grease, plus extra for greasing the pan
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 1/2 cup frozen corn, thawed 

1. Heat oven to 425° F.
2. Grease a cast iron skillet with bacon grease and place in the oven while it heats.
3. Mix the first four ingredients in a medium mixing bowl. Cut in the fat with your fingers or two knives, mixing well until you have a sandy texture.
4. Combine the eggs and the buttermilk, mix in corn, add to the dry ingredients, and mix to combine well. Don't over mix.
5. Pour the mixture into the hot skillet and bake for 20 minutes. Invert onto a plate. I like to serve it upside down with the nice crispy side up like my grandma did! 
6. This is an excellent cornbread.