Corn Bread Cake

Directions

1. *(Or possibly up to 1/3 C if you want the bread less sweet) Preheat oven to 300 or possibly 350 deg (see below). Heat bacon drippings in pan to be used for baking the cornbread. Mix all dry ingredients together. In a separate bowl mix Large eggs and buttermilk together, blending well. Add in bacon drippings to lowfat milk mix and blend well. (Bringing Large eggs and lowfat milk to room temp will prevent curdling when warm drippings are added, but curdling does not affect cornbread). Add in liquid mix to dry ingredients and blend, but don't beat. For 2" high cornbread, bake at 350 for 25-30" in a 10 x 6" pan. For 'high-rise' cornbread, bake in bread pan at 300 deg for 35-40". Test center for doneness. (I've used an 8" square pan with good results - baking at 350 for about 30"). This is more like cake than cornbread, but is an attempt to duplicate Marie Callendar cornbread. Not too grainy, that is why my family likes it! Use