Mississippi Cornbread

Yield:

10 to 12 servings

Recipe from


Ingredients

2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1/4 cup plus 2 tablespoons bacon drippings

Preparation

Combine cornmeal, soda, and salt; stir in eggs and buttermilk.

Heat bacon drippings in a 10- inch cast-iron skillet in a 400° oven for 3 minutes or until very hot. Coat skillet well with drippings. Pour any excess melted drippings into batter, and mix well.

Pour batter into hot skillet, and bake at 450° for 20 minutes or until bread is golden brown.

Note:

Oxmoor House Homestyle Recipes

January 1983