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LOCATION: Recipes >> Breads Quick >> Cornbread 13

Print this Recipe    Cornbread 13

Cornbread with No Wheat Flour

2 T bacon fat (or vegetable oil)
2 c plain cornmeal
1 t salt
1 t baking powder
1 t baking soda
2 eggs
1 c buttermilk

You may substitute 2 c self-rising cornmeal for the cornmeal, salt,
baking powder, and baking soda.

Put bacon fat in 10" iron skillet. Place skillet in oven and turn
oven to 500 degrees. Meanwhile, combine dry ingredients, if using,
or use the self-rising corn meal, in a mixing bowl.

Stir the eggs into the buttermilk. Pour it into the dry mixture
and stir until everything is moistened. Remove skillet from the
oven and pour the melted fat into the batter. Stir and then pour
batter into hot skillet. Return skillet to oven. Bake 25 minutes
or until top is lightly browned. Turn cornbread out onto serving
plate. (If you leave it in the skillet, the crust gets soggy).

Serves 8.

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