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Corn Bread
from the kitchen of Sharmagne Leland-St. John

3/4 cup yellow cornmeal
1 cup white flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup liquid from corn + milk
1 egg, well beaten
2 tablespoons bacon fat, melted
I/2 can of corn

Preheat the oven to 425 degrees.  Grease an 8 inch square cake pan.  Mix the dry ingredients in a large bowl.  Into a measuring cup, drain the liquid from the corn, adding soy milk to make one cup.  Beat and add the egg, the melted bacon fat, and the canned corn.   With a rubber spatula, scrape batter into the pan.  Bake for approximately 20 minutes, or until browned and the top springs back when you tap it.  Cool and cut into squares.

You may also spoon the batter into greased muffin pans.
(Yield: 12)

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