Melt two tablespoons of bacon grease in a medium skillet.
Add some chopped green tomatoes (I used what was left on the vine of my grape tomato plants) and some sweet red pepper.
Mix up a batch of cornbread batter, leaving out butter oil or shortening.
Add sauteed veggies along with the grease to the batter and blend well.
Pour the batter back into the greasy skillet and put it in the oven at 350 degrees (F) for twenty minutes (or however long your cornbread recipe calls for).
Serve to hungry people and pretend to be humble while they gush.