Fresh cornbread

Yield: 6 servings

Measure Ingredient
5 Ears fresh corn
3 Eggs, beaten
¾ cup Milk
¼ cup Plus 1 1/2 t bacon drippings
1½ tablespoon Sugar
1 tablespoon Baking powder
¾ teaspoon Salt
½ cup Plus 1 T all purpose flour

Cut corn from cob, scraping cob to remove the pulp.

Combine corn, eggs, milk, bacon drippings, ugar, baking powder, and salt; stir well. Gradualy stir in flour. Heat a well greased 8 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet, and bake at 425 degrees for 25 minutes or until golden brown.

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