| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Bread | 8 | Servings | |
INGREDIENTS
| 2 | T | Bacon fat, or vegetable oil |
| 2 | c | Plain cornmeal |
| 1 | t | Salt |
| 1 | t | Baking powder |
| 1 | t | Baking soda |
| 2 | Eggs | |
| 1 | c | Buttermilk |
INSTRUCTIONS
From: Meg Fortino <meg.fortino@marcam.com> Date: 7 Nov 1995 06:56:04 -0700 Put bacon fat in 10" iron skillet. Place skillet in oven and turn oven to 500 degrees. Meanwhile, combine dry ingredients, if using, or use the self-rising corn meal, in a mixing bowl. Stir the eggs into the buttermilk. Pour it into the dry mixture and stir until everything is moistened. Remove skillet from the oven and pour the melted fat into the batter. Stir and then pour batter into hot skillet. Return skillet to oven. Bake 25 minutes or until top is lightly browned. Turn cornbread out onto serving plate. (If you leave it in the skillet, the crust gets soggy). Serves 8. NOTE: You may substitute 2 c self-rising cornmeal for the cornmeal, salt, baking powder, and baking soda. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 47.7mg
Sodium: 939.2mg
Potassium: 141.4mg
Carbohydrates: 23.2g
Fiber: 2g
Sugar: 1.5g
Protein: 5.1g