Instructions: *(Or up to 1/3 C if you want the bread less sweet) Preheat oven to 300 or 350 deg (see below). Melt bacon drippings in pan to be used for baking the cornbread. Mix all dry ingredients together. In a separate bowl mix eggs and buttermilk together, blending well. Add bacon drippings to milk mix and blend well. (Bringing eggs and milk to room temp will prevent curdling when hot drippings are added, but curdling does not affect cornbread). Add liquid mixture to dry ingredients and blend, but do not 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. (Ive 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, which is why my family likes it! Use

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