Recipe - Herbed Skillet Cornbread

1 cup Cornmeal
One half cup Allpurpose flour
1 tablespoon Sugar
1 tablespoon Baking powder
One half teaspoon Salt
1 cup Buttermilk
One fourth cup Bacon drippings; (you can
substitute
; melted butter)
2 Eggs; lightly beaten
1 Teaspoon; fresh and finely
; chopped: chives,
; parsley, sage,
; thyme

Preheat oven to 400 degrees.

In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and
salt.

Add the buttermilk, bacon drippings or melted butter, and eggs and stir
until just combined. Add the herbs and stir until the mixture is smooth.

Grease a heavy 9inch castiron skillet and set in the preheated oven for
about 4 minutes. Remove from oven, pour in the batter, and bake for about
20 to 25 minutes or until the top is goldenbrown and a knife inserted in
the center comes out clean. Cool on a wire rack, cut into large pieces, and
serve warm or at room temperature.

Yield: 6 to 8