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Southern Corn Bread Recipe

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This recipe for Southern Corn Bread, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Watson
Added: Friday, October 24, 2008


1 tbsp bacon fat or vegetable shortening
1 3/4 C cornmeal,preferably stone-ground white
(1 tbsp sugar)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 lg eggs
2 C buttermilk

Preheat oven to 450 Grease a heavy 9-in. cast iron skillet with 1 tbsp bacon fat, lard, oil or vegetable shortening.
Whisk together thoroughly in a large bowl cornmeal, sugar, baking powder, baking soda, salt.
Whisk until foamy in another bowl eggs; whisk in buttermilk. Add to the dry ingredients and whisk just until blended. Place the skillet in the oven and heat until the fat smokes. Pour in the batter all at once.
Bake until the top is browned and the center feels firm when pressed, 20 to 25 min. Serve immediately from the pan, cut into wedges with butter.




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