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.