Buckwheat Corn Bread

Buckwheat flour imbues this cornbread with nutty undertones, and its brown specks lend visual appeal. Make an effort to use the turkey fat called for in this recipe (you get plenty of it when you save the pan drippings from roasting a turkey); it adds an extra dimension of richness that sets this cornbread apart from others. Bacon fat adds a smoky quality.  Click here for the recipe