Cornbread, Erroll and Me

Okay, so it snowed a little today here in the City Without a State. It didn't amount to much but I didn't feel like going out because I was having too much fun playing records, doing a little housecleaning and playing with DevilKitty. As the day wore on I started to get a little hungry and thought to myself, "Hey, I sure would like some cornbread". Alas, as I was getting the ingredients together, I realized that I'm almost out of flour and the milk in the fridge was actually quite a bit less than I needed. Not to worry though as the flour turned out to be just enough and the milk, well, I stretched it with some honey flavored Greek yogurt and it was damn tasty!

With a wire whisk mix together
3/4 cup of flour
2-1/2 tsp baking powder
3 tbls brown sugar (i used a fork to mash it into smaller grains though I'm sure there's an easier way to do that)
3/4 tsp salt
1-1/2 cups cornmeal
3tbls butter or bacon fat
2 eggs, beaten
In measuring cup I poured all the milk I had (about half a cup) and added a 5oz. container of honey flavored Greek yogurt and a little water to make up a cup of liquid. I had some maple-flavored bacon for breakfast and saved the drippings. In a large bowl, mix cooled drippings with the eggs and milk, then stir in the dry ingredients until it's all moistened but still a little lumpy, being sure not to over mix.
In a 10-inch cast iron skillet add a tablespoon of bacon fat and heat on medium until a drop of water sizzles in the pan. Add the batter and place in the oven preheated to 350-degrees. Bake for about 15 to 20 minutes which is about the length of side one of Erroll Garner's Solitaire" album.