Corn bread ii
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Corn meal |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Soda |
| 2 | cups | Buttermilk |
| ⅔ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| 2 | Eggs, beaten | |
Directions
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