cast-Iron corn bread
CAST-IRON CORN BREAD
1 c. flour
4 tsp. baking powder (to be more authentic use 2 tsp. baking soda and 2
tsp. cream of tartar: baking powder was not invented until after the
War) 3 tbs. sugar
1 tsp. salt
1 c. cornmeal (white is better)
2 eggs beaten hard
1/4 c. bacon drippings
1 c milk or buttermilk
Heat oven REAL hot (425 degrees). Rub some bacon grease over bottom and
sides of cast-iron skillet and put in oven. Mix flour, rising agents,
sugar and salt; add cornmeal and stir with fork to blend. Add eggs,
bacon drippings and milk and stir just to moisten batter and break up
most lumps. Remove VERY hot skillet from oven, pour in batter, and put
back in to bake until nicely browned, about 20-25 minutes.
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