corn bread shortcake
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Bacon drippings |
| ½ cup | Yellow cornmeal |
| ¾ cup | Flour |
| 2 tablespoons | Sugar |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| ½ cup | Milk |
| 2 tablespoons | Melted butter |
| 1 | Egg; beaten |
Melt 1 tablespoon of bacon drippings in a 9 inch-square baking pan. Place in oven at 425 degrees.
Mix cornmeal, flour, sugar, baking powder and salt. In a separate bowl, mix milk with melted butter and 2 tablespoons melted bacon drippings. Let cool to tepid and beat in egg.
Add milk-egg mixture to dry ingredients. Stir only until blended. Working quickly, pour batter into hot pan in the oven. Bake 20 to 22 minutes, or until golden.
Cut into 8 pieces. When ready to use, cut each slice in half horizontally, as for shortcake. Makes 4 to 6 servings.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998
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