Skillet Corn Bread

2/3 cup white, water-ground corn meal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons melted fat

Put meal in a bowl. Do not sift. Add baking powder and salt; mix. Then fold in milk beaten with egg. Last of all, add 2 tablespoons melted fat-bacon drippings, chicken fat, vegetable shortening, or lard. Put 2 more tablespoons fat in a skillet with an ovenproof handle (I use an 8-inch one), and set in a hot oven, 425F., for 10 minutes. Pour the well-mixed batter into the hot skillet, and return to the oven until the mixture browns-20- to 25 minutes. It should be crunchy on the outside, moist (but done) on the inside. Cut into 6 pie shaped wedges, serve at once. Butter at the table. If desired, split any leftover pieces; butter the cut side, and brown under a flame or grill for breakfast next day. Serve with honey or molasses. This pinch-hits nicely for corn cakes.

Variation:
This corn bread can be made with buttermilk or sour milk - a favorite in many Southern homes. Omit the sweet milk, and substitute an equal amount of buttermilk. Then decrease the baking powder to 1 teaspoon plus 1/4 teaspoon soda.