Stove Top Cornbread
Cornbread(not tricky if you have 2 skillets the same size; otherwise, forget it. Learned this in college when there was no oven).
2 tablespoon bacon drippings or Crisco
3/4 cup flour
3/4 cup corn meal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 egg, beaten
1 buttermilk
Place 1 tablespoon bacon drippings in each of 2 skillets and heat both over low heat. Combine flour, cornmeal, salt, baking powder and baking soda, egg and buttermilk. Heat #1 skillet to high, pour in batter; reduce heat to low and cook 10 to 15 minutes. Heat #2 skillet to high, flip bread to second pan; cover and cook on medium heat for 10 to 15 minutes.