Great recipe! Really similar to the cornbread my grandmother used to make. She had to alter her recipe in the 60's due to health reasons, and so she always made it with vegetable or corn oil instead of bacon fat. This makes a VERY large amount! I cut the recipe in half and still had enough to make Thanksgiving dressing. If you don't have an iron skillet, you can let the batter set up in the bowl for about 20 minutes, and preheat your greased baking pan in the oven for a few minutes prior to pouring in the batter. I personally don't like cornbread sweet for supper, but I DO put in about an 1/8 tsp just to counteract any slight bitterness the cornmeal may have.

Reviewed On: Jan. 6, 2013