*Cornbread

Cornbread (small – 8½ inch cast iron  skillet)

• 1¼ c. Yellow cornmeal 
• ¾ c. Bulgarian buttermilk
• 1 egg
• ⅓ c. sugar
• 2 Tbsp canola oil
• Bacon grease to coat skillet

Mix together and bake at 450⁰ for 20 minutes. Makes one small pan.

Servings: 4 

Cornbread (large – 10¼ inch cast iron skillet)

• 2½ c. Yellow cornmeal
• 1½ c. Bulgarian buttermilk
• 2 eggs
• ⅔ c. sugar
• 4 Tbsp canola oil
• Bacon grease to coat skillet

Mix together and bake at 450⁰ for 25 minutes. Makes one large pan.    

Servings: 8