I did once and it didn't turn out, not ground fine enough although it does make some good grits Nothing wrong with lard. We use it instead of shortening, have been for several years now. Just had some onion rings fried in lard
I think I remember @baymule makes her own cornbread with corn she grows and grinds.
Just not store bought lard with the preservatives added. I cannot stand that flavor.
I asked hubby for his recipe. It's the one his grandmother taught him. His family is from West Virginia. This is not a sweet cornbread. Self rising cornmeal doesn't exist in stores on this coast.
2 cups self rising cornmeal ( +4 tsp baking powder and 1/2 tsp salt if not self rising)
Enough buttermilk to get a smooth batter
Melt a bit of bacon grease in a cast iron skillet. Toss a little cornmeal in the bottom and let it toast a moment. Pour in batter and bake at 350° until done. (Check around 30 minutes but I think it took awhile longer)
don't grind my own corn meal nor do i often make corn bread. in the past i used to regularly make large flap jacks with most of the ingredients being corn meal and then i would add other flours to change the flavor around. i had a perfect sized non-stick pan that i didn't use much oil at all - just wipe it with a bit of butter and then when done i'd wipe it clean with a bit of TP.