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  Cornbread and Pot Liquor

6 Tbs bacon grease or butter, melted
1 cup all-purpose flour
4 tsp baking powder
1 tsp salt
1 cup yellow or white cornmeal
1 egg, lightly beaten
1 cup milk Pot liquor (see recipe for Collard Greens)

Place 2 tablespoons of the bacon grease in a heavy, 8- or 9-inch cast iron skillet and place the skillet in a preheated 425F oven until the grease sizzles. Tilt the pan to thoroughly coat the bottom and sides of the skillet before adding the batter. Meanwhile, sift the flour, baking powder, and salt into a mixing bowl. Stir in the cornmeal. Make a well in the center of the flour mixture and add the beaten egg, milk, and remaining bacon grease. Beat vigorously for 1 minute and pour into the hot skillet. Bake at 425F for 20 to 25 minutes, until golden. Cut into squares or wedges and serve with a cup of pot liquor. (I like to crumble some cornbread into the pot liquor.)

Yield: 6 to 8 Servings