Corn bread shortcake

Yield: 4 Servings

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 \N 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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