Name: Cornbread (Four Great Southern Cooks)
Ingredients: Bacon drippings; 2 c White cornmeal; 1/2 c Flour; 1 ts Salt; 1 ts Sugar; 2 1/2 ts Baking powder; 1 Egg, , beaten; 4 tb Shortening, , melted; 2 c Milk

If I do not believe in my heart these awful truths [how God saved me from hell] – believe them so that they are real in my feelings – then the blessed love of God in Christ will scarcely shine at all. The sweetness of the air of redemption will be hardly detectable. The infinite marvel of my new life will be commonplace. The wonder that to me, a child of hell, all things are given for an inheritance will not strike me speechless with trembling humility and lowly gratitude. The whole affair of salvation will seem ho-hum, and my entrance into paradise will seem as a matter of course. When the heart no longer feels the truth of hell, the gospel passes from good news to simply news. The intensity of joy is blunted and the heart-spring of love is dried up.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breads, Muffins & r, Cornbread, Southern	8	Servings

INGREDIENTS

		Bacon drippings
2	c	White cornmeal
1/2	c	Flour
1	ts	Salt
1	ts	Sugar
2 1/2	ts	Baking powder
1		Egg, , beaten
4	tb	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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