From The Redwall Kitchen (http://redwall.net/kitchen)
Shrew Bread
-1 1/2 Cups Yellow Corn Meal
-1/2 Cup Flour
-1/4 Cup(or less) Sugar
-4 teaspoons Baking Powder
-1/2 teaspoon Salt
-2 Eggs
-1/3 Cup Bacon Grease
-About 2 Cups Buttermilk
Heat oven to 425 degrees. In cast iron skillet, put bacon grease(enough to coat bottom good) to coat bottom. Put in oven to heat while mixing batter. Mix all dry ingredients well, then add eggs, bacon grease, and buttermilk. Batter should be about like cake batter or a little thicker. Pour batter into hot skillet, return to oven until golden, about 30 minutes.
This works best in a skillet with compartments. Goes great with stews.
This recipe was contributed by Sandblast Patchwood.