(However much dry ingredients, flour and cornmeal she used, she used that many cups of liquid (milk) and that many eggs. If she were only making a small batch for dressing, shed go 1 +1+1 each and cut down on the salt and baking powder accordingly.

Heat a large oven-going skillet on the top of the stove with the oil or bacon drippings in it. When very hot, pour the batter into it and sear or fry lightly on the bottom. When little puckery oil spots appear on the surface, take off heat and put into a preheated 450F oven. Depending on the quantity of ingredients, bake for 30 - 40 minutes but watch closely.

If youre using this for a dressing, you can omit the sugar. If you want a filled cornbread, you can add a few spoonfuls of canned creamed corn and/or minced onion, garlic and jalapenos. As/is, its very good with pinto beans.