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