2 c Corn meal
2 ts Baking powder
1/2 ts Soda
2 c Buttermilk
2/3 c All-purpose flour
1 ts Salt
2 Eggs, beaten
Prepare large cast iron skillet: grease generously with bacon drippings
so that bottom of skillet is well covered. Place skillet in 400 F. oven to
heat. Meanwhile prepare batter: Combine dry ingredients, add eggs and
butter milk, mixing well. Remove skillet from oven when grease starts to
smoke; scrape batter into skillet. Batter must start to sizzle as soon as
it hits skillet. Place in oven and continue baking for 20-25 minutes, or
until browned on top. I don’t use this skillet for anything but corn bread
and I never wash it, just wipe out well. After a few times you will find
the corn bread will fall out of pan easily and intact. Courtesy Telephone
Pioneers
: BillSpalding *P CRBR 38 A
From
Yields
1 Servings
