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Wednesday, October 22, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

REAL SOUTHERN CORN BREAD
Breads
Contributed by: Lisa Martin
Ingredients:
  • 1 cup self-rising cornmeal
  • 1 cup self-rising flour
  • 3 tsp. baking powder
  • 1?4 tsp. baking soda
  • 1 tsp. salt
  • 11/2 cups buttermilk
  • 2 eggs
  • 1/2 cup bacon drippings (grease)
Preheat oven to 450 degrees.
Mix the dry ingredients together. Make a well in the middle of the dry ingredients and pour in the buttermilk and add the eggs. Mix with a fork until the mixture is smooth and thin.
Pour bacon drippings into a cast iron skillet and place in the oven for a few minutes. Do not let the grease smoke.
Once heated, remove skillet from the oven.
Pour most of the grease into the batter, leaving some grease in the skillet. Quickly mix the grease into the batter and pour back into the cast iron skillet. Put the skillet back into the oven and bake for 20 to 25 minutes or until golden brown. Immediately turn it out onto a plate.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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