Corn Bread

1 cup flour
3/4 cup cornmeal
2 1/2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1 tablespoon bacon grease or butter
2 eggs, beaten
1 cup milk
1/4 cup cooking oil
1/2 cup corn, either frozen and thawed or canned (optional)

Preheat oven to 400 degrees. In a bowl combine flour, cornmeal, baking powder, sugar and salt. For cornbread that is a tad less sweet only use 2 tablespoons sugar.  Add the bacon grease or butter to a 10-13 inch cast iron skillet or 9 inch round baking pan.  Every time we make bacon, I put the grease in a tightly sealed jar and keep it in the refrigerator. So when I need grease I already have it. Plus it adds flavor. You will want to pull the grease jar out of the fridge and let it come to room temperature. Put the cast iron skillet or baking pan in oven to melt grease/butter.  Take out and swirl around to coat bottom and sides.  Add oil, eggs, and milk to bowl and stir with whisk until smooth.  Pour into pan and cook for 15-20 minutes or until toothpick comes out clean.