Corn bread shortcake
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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