Buttermilk spoon cornbread

Yield: 4 Servings

Measure Ingredient
1½ cup Boiling Water
1 teaspoon Baking Soda
1 cup White Cornmeal
¾ teaspoon Salt
1 Egg
½ cup Milk
1 tablespoon Butter
1 cup Buttermilk

Preheat the oven to 350 degrees. Use a heavy cast iron skillet. Thoroughly grease the skillet with bacon drippings. Prewarm the skillet in the oven - it MUST be HOT! Pour the BOILING water over the cornmeal. Mix well and cool slightly. In a separate bowl, combine the egg, butter, buttermilk, baking soda and salt. Beat well. Add to the cornmeal. Pour the batter into the HOT skillet. Bake for an hour. Periodically baste the top of the bread with the milk.

From Joel Erhlich 3/23/95. U/l to NCE by Burt Ford 1/98 untried by me, but Joel is a master baker.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Oct 07, 98

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