This evening I made a big pot of soup from leftover Christmas turkey. Even though today was quite warm, the soup hit the spot.
I paired it with the best pan of cornbread ever. But then, what wouldn't be the best ever with buttermilk and lots of bacon grease. And it's pretty, too.
So here was my dinner. And here's that cornbread recipe in case you're interested.
1.5 cups corn meal (I used yellow)
3 T flour
1 tsp salt
2 cups buttermilk
0.75 tsp baking soda
4 T bacon drippings
Heat 9" skillet with drippings until hot. Sift dry ingredients (or not.) Pour half of drippings into batter. Turn batter into skillet and bake at 450F for 20-25 minutes.