Title: Scratch Backs
Categories: Bread
Yield: 36 Servings

3	c	Boiling water
3	c	Cornmeal
1	ts	Bacon drippings
1	ts	Salt

Pour water slowly over cornmeal in a large mixing bowl, stirring well. Stir in bacon drippings and salt. Drop batter by 2 tablespoonfuls onto lightly greased baking sheets. (Stir mixture frequently to prevent cornmeal from settling.) Bake at 400 degrees for 25 minutes or until lightly browned.

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