Frank Stitt's Southern Corn Bread

2 cups self-rising yellow cornmeal (or substitute 2 cups regular cornmeal plus 1 tsp. baking powder, 1 tsp. baking soda and ¾ tsp. salt)

½ cup all-purpose flour

¾ cup whole milk

¾ cup buttermilk

Scant ½ cup rendered bacon fat (or 7 Tbs. unsalted butter, melted, or scant ½ cup vegetable oil, or a mixture)

1 extra-large egg, lightly beaten

Directions at blog.williams-sonoma.com

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