Note Cornbread, a specialty of the American South is commonly made with stone-ground white cornmeal. Unfortunately it's hard to find here. Your best bet is to use fine-ground cornmeal or maize meal, not polenta, available in health food and organic grocery stores. If you can find fresh rendered lard from a butcher I highly recommend using it. To render your own lard, purchase pork fat from your butcher, coarsely chop it and place into a large saucepan with a little cold water to prevent it sticking. Place over a low heat and stir occasionally until fat has melted. Strain through a fine sieve and refrigerate until set. Scoop fat into a clean container and discard water. Refrigerate until required. Lard will keep, refrigerated, for 3 months.
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