www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

MISSISSIPPI CORNBREAD ROBERT

Category:    Bread
Yield:6 servings
 
      2 c  Stoneground white cornmeal          2    Large eggs
      1 ts Baking soda                         2 c  Buttermilk
      1 ts Salt                              1/3 c  Bacon drippings or Crisco
 
  Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch
  cast iron skillet. Heat skillet in oven until fat is smoking hot, while
  preparing batter. (This should take no more than 5-10 minutes.) Thoroughly
  combine cornmeal, baking soda, and salt in medium bowl. Add eggs and
  buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all
  but 1 tablespoon of hot fat into batter, continuing to beat quickly with
  whisk to incorporate fat. Turn skillet around to coat sides and bottom
  thoroughly with remaining fat. Pour batter into skillet. Bake on top rack
  of oven for 25-30 minutes, or until top of cornbread is firm. Turn
  cornbread onto plate and slip back into skillet upside-down. Return to oven
  for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com