Bear Grease Cornbread8 small servings
(Who takes a small serving of cornbread?) Prep time: 15 minutes. Baking time 20-25 minutes
Preheat oven to 400͒.
Butter a 9 inch square pan, 7x11 inch baking dish, or 10 inch cast iron skillet.
Combine the cornmeal, flour, baking powder, baking soda, and salt in a large bowl and mix well.
In a separate bowl, or using your dry ingredients to make a flour well, whisk together the eggs, bear grease, brown sugar, and yogurt or buttermilk. Pour together and mix with the dry ingredients using a spatula.
Spread this batter evenly into your prepared pan or preheated skillet. A cast iron skillet should be preheated on the stove top to allow thorough baking in the oven.
Bake for 20-25 minutes until golden brown and a knife piercing the center comes out clean.
1 cup cornmeal
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¼ cup bear grease
⅓ cup brown sugar, packed
1 cup plain yogurt, or buttermilk
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Tips: Rather than pack the brown sugar, I just use a ½ cup loosely spooned into the cup.
If you should over bake a little, cover cornbread with a clean towel to hold in moisture while cooling in the pan.
A double batch bakes nicely in a 12” (across the top) preheated, cast iron skillet.
If batter sizzles a little bit when pouring into a preheated skillet, it’s just what you want
Best served alongside bear meat chili with butter, jam and honey available.
“Grandpa Kelley” liked to break apart leftover cornbread to fit into a glass then cover it with milk and eat it with a spoon.
