1 cup stone ground cornmeal
1 cup self-rising flour [I use Martha White's]
1/4 cup melted lard
1 egg, slightly beaten
3 tbsp. sugar
1-3/4 cup whole milk
Preheat Oven to 325 degrees farenheit.
Mix together dry ingredients.
Add milk and egg.
Melt lard in 9-inch cast iron skillet on stove top. Swirl around the bottom of the pan to completely coat. Pour lard into mixture, the hot lard will cause the milk to slightly curdle and will add extra flavor to the bread.
Pour cornbread mixture into skillet.
Bake for approximately 25 minutes or until golden brown, or toothpick inserted into center comes out clean.
This is best served hot.
It is good with beans or soups. Or alone!
Serve cold with buttermilk for a real treat!