| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
8 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Baking soda |
| 2 |
c |
Buttermilk |
| 2 |
c |
Cornmeal |
| 1 |
ts |
Baking powder |
| 1 |
tb |
Sugar |
| 2 |
|
Eggs, beaten |
INSTRUCTIONS
Dissolve soda in buttermilk; stir well. Combine cornmeal, baking powder,
and sugar. Add eggs and buttermilk mixture, mixing well. Heat a well
greased cast-iron skillte in a 400 degree oven for 3 minutes or until very
hot. Pour batter into hot skillet.
Bake at 425 degrees for 30 minutes or until lightly browned. Cassie was a
cook serving the residents of Tolville, Arkansas from the late 1920s
through the 1940s. Her Egg Cornbread was a favorite.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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