Title: Cassie's Egg Cornbread
Categories: Bread
Yield: 8 Servings
| 1/2 | ts | Baking soda |
| 2 | c | Buttermilk |
| 2 | c | Cornmeal |
| 1 | ts | Baking powder |
| 1 | tb | Sugar |
| 2 | | Eggs, beaten |
Dissolve soda in buttermilk; stir well. Combine cornmeal, baking powder,
and sugar. Add eggs and buttermilk mixture, mixing well. Heat a well
greased cast-iron skillte in a 400 degree oven for 3 minutes or until very
hot. Pour batter into hot skillet.
Bake at 425 degrees for 30 minutes or until lightly browned. Cassie was a
cook serving the residents of Tolville, Arkansas from the late 1920s
through the 1940s. Her Egg Cornbread was a favorite.