scratch backs

Categories
Bread
Yield
36 servings
MeasureIngredient
3 cups Boiling water
3 cups Cornmeal
1 teaspoon Bacon drippings
1 teaspoon Salt

Pour water slowly over cornmeal in a large mixing bowl, stirring well. Stir in bacon drippings and salt. Drop batter by 2 tablespoonfuls onto lightly greased baking sheets. (Stir mixture frequently to prevent cornmeal from settling.) Bake at 400 degrees for 25 minutes or until lightly browned.

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