Jean's Corn Bread

1 egg
1 c. plus 2 Tbsp. milk
¼ c. flour
1 ¼ c. corn meal
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3 Tbsp. bacon drippings or vegetable oil

Pre-heat oven to 425 degrees. Mix dry ingredients together in bowl. In small bowl, mix egg and milk and beat with fork. Combine dry ingredients and milk mixture together and add bacon drippings. Pour into iron skillet (or cake pan) greased with shortening and floured. Bake for 20 minutes.

I don't care for sweet cornbread, and this--my aunt's recipe--isn't sweet. Whenever I come across a recipe that calls for a Jiffy cornbread mix, I use the dry ingredients from this recipe instead. That way I can avoid the sweet wang that Jiffy has. This is also the cornbread I use to make dressing for holiday dinners.

Makes 8 servings.

Weight Watchers PointsPlus value: 5 points per serving