3 tablespoons bacon drippings or vegetable oil
1 ½ cups corn meal
1 teaspoon salt
½ teaspoon baking soda
1 ¼ cups buttermilk
Preheat oven to 400 degrees. Warm bacon drippings or oil using the microwave or small saucepan.
Beat the eggs well in a medium bowl. Add the corn meal, salt and baking soda, and combine thoroughly. Add the buttermilk and stir well. Remove the skillet from the oven.
Pour the bacon drippings or oil into the batter and stir to combine.
Saturate the Better Baker® pan with vegetable spray containing flour. Pour the batter into the Better Baker® pan, to the fill line, and bake 25 to 30 minutes.
Remove Better Baker® from oven let cool for three-five minutes then turn the Better Baker® upside down and gently tap the bottom with a wooden spoon to loosen the cornbread if needed.
Fill the bowls with beans, soup, or stew and enjoy! Serve immediately.
This recipe should yield (6) 3” bowls, (2) 5” bowls, or (1) loaf bowl.