Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | All-purpose flour |
| 1 teaspoon | Baking soda |
| 2 tablespoons | Sugar |
| ½ teaspoon | Salt |
| 1¼ cup | Cornmeal |
| 2 \N | Eggs, beaten |
| ¼ cup | Vinegar |
| ¼ cup | Shortening, melted |
Sift together flour, soda, sugar and salt; stir in cornmeal. Combine eggs, vinegar, and shortening; add to dry, ingredients, stirring just until moistened.
Heat a well-greased 9 inch cast-iron skillet in a 400 degree oven for 3 minutes or until very hot. Spoon batter into hot skillet. Bake at 400 degrees for 30 minutes or until lightly browned.
From "The Southern Heritage Breads Cookbook" Gary, Atlanta, GA