| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Corn |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Bacon drippings |
| 1/2 |
c |
Yellow cornmeal |
| 3/4 |
c |
Flour |
| 2 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 2 |
tb |
Melted butter |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
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@keyway.net> on Feb 24,
1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”