-YVONNE SELF (BWDW02B)
2 c Corn meal
1 1/2 c Buttermilk
2 ts Baking powder
3/4 ts Salt
2 Eggs
3/4 ts Soda
1 ts Sugar
3 tb Shortening; melted
(From the "Purefoy Hotel Cook Book" (Talladega; Alabama) Sift dry
ingredients together, add remaining ingredients, beat well, pour into
greased pan and bake in hot oven until brown. Serves 6-8 My notes: I
usually use a little smaller recipe and cook mine on top of the stove, but
most bake theirs in a cast-iron skillet that has been greased and placed in
a 500 degree oven while still cold. When the skillet, or pan, becomes very
hot, pour in corn bread mixture. It should sizzle. Takes ABOUT 15-20 min or
so. Watch closely. You don't want a grease fire. White meal is more
authentic if you can get it.
