4 c Cornmeal 4 Eggs; beaten
2 ts Baking soda 4 c Buttermilk
2 ts Salt 1/2 c Bacon drippings; melted
Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Preheat
oven to 450? F. Combine dry ingredients and make a well in center.
Combine eggs, buttermilk, and bacon drippings, mixing well; add to
cornmeal mixture and beat until smooth. Heat a well-greased 12-inch
cast-iron skillet in the preheated oven until very hot. Pour batter
into hot skillet; bake for 35 to 45 mins, or until a knife inserted
in center comes out clean and top is golden brown. YIELD: 8 to 10
servings
NOTES: Fabulous!
from my kitchen toyours….. Dan
Klepach
Yields
8 servings
