Tennessee Fried Cornbread
1: Two cups White Lily Cornmeal
2: 1/4 cup oil of your choice. I use corn cause I bake at 425
3: two table spoons bacon grease (optional, I add for flavor)
4: One whole egg
5: 1/2 cup milk (add a little more if it is a little dry
6: one can Mexican corn
7: One grated large onion
I add oil to a pan and put in the over at 425 for about five minutes, pull it out and put some flour in the pan to keep cornbread from sticking.
Makes great cornbread with odding the chili part.
Let me know how it comes out.
Paul E. Smith