This week’s adventures in macque choux resulted in beaucoup leftovers, so I concocted this cornbread recipe.  Slightly sweet, with a crisp crust and not-too-cakey crumb, it is delicious fresh out of the oven, at room temperature, or toasted the next day.

Macque choux cornbread

• 1 cup milk
• 1/4 cub of bacon grease, melted
• 1 egg
• 1 1/4 cups corn meal (white or yellow)
• 1 cup self-rising flour (a soft-wheat, low-protein variety, like White Lily or Martha White)
• 2 T sugar
• 1 cup leftover macque choux, warmed slightly (not cold directly from refrigerator)

Heat oven to 450 degrees.  Generously grease an 8″ cast-iron skillet, and place skillet into oven as it heats.  Stir milk into melted bacon grease; beat in the egg.  Stir in cornmeal, self-rising flour, and sugar, until all of the dry ingredients are moistened.  Fold in the warmed macque choux.  Remove skillet from oven; spread batter evenly in hot skillet.  Return skillet to the oven and bake 20-25 minutes, until a wooden pick inserted in the center comes out clean.