2 tb Bacon fat (or vegetable oil)
2 c Plain cornmeal
1 ts Salt
1 ts Baking powder
1 ts Baking soda
2 Eggs
1 c Buttermilk
From: Meg Fortino meg.fortino@marcam.com
Date: 7 Nov 1995 06:56:04 -0700
Put bacon fat in 10″ iron skillet. Place skillet in oven and turn oven to
500 degrees. Meanwhile, combine dry ingredients, if using, or use the
self-rising corn meal, in a mixing bowl. Stir the eggs into the
buttermilk. Pour it into the dry mixture and stir until everything is
moistened. Remove skillet from the oven and pour the melted fat into the
batter. Stir and then pour batter into hot skillet. Return skillet to
oven. Bake 25 minutes or until top is lightly browned. Turn cornbread out
onto serving plate. (If you leave it in the skillet, the crust gets
soggy). Serves 8.
NOTE: You may substitute 2 c self-rising cornmeal for the cornmeal, salt,
baking powder, and baking soda.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings