My apologies for the picture. I'll make this one again and get a better shot. I always cook my cornbread in a cast iron skillet or corn stick pan. But this time I thought I'd try it in a regular loaf pan. Perfect.
2 cups white self-rising corn meal
1 1/2 cups buttermilk
2 T. bacon fat melted
Preheat oven to 375 degrees. In a medium bowl, mix together corn meal and buttermilk. Gently stir in melted bacon fat. Lightly grease a loaf pan and pour batter into pan.
Bake for 20-25 minutes until golden brown.