Cornbread (four Great Southern Cooks)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Cornbread, Muffins & r, Southern | 8 | Servings | |
INGREDIENTS
| Bacon drippings | ||
| 2 | c | White cornmeal |
| 1/2 | c | Flour |
| 1 | t | Salt |
| 1 | t | Sugar |
| 2 1/2 | t | Baking powder |
| 1 | Egg, beaten | |
| 4 | T | Shortening, melted |
| 2 | c | Milk |
INSTRUCTIONS
Preheat oven to 400 Deg. F. Grease a cast iron skillet with bacon drippings and place in the oven. Sift the cornmeal, flour, salt, sugar and baking powder together in a mixing bowl. Add the beaten egg, melted butter and melted shortening. Stir in the milk and mix well. Pour the mixture into the piping hot skillet and bake at 400 Deg. F for 45 minutes, or until lightly browned on top. Serve immediately with butter. Typed by Carolyn Cloe Recipe by: Ruth Jenkins Posted to MC-Recipe Digest V1 #530 by robin carr <robin@hemi.com> on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 31.7mg
Sodium: 483.5mg
Potassium: 158.5mg
Carbohydrates: 41g
Fiber: 1.7g
Sugar: 4.3g
Protein: 6.4g