Title: Fresh Cornbread
Categories: Bread
Yield: 6 Servings
| 5 | | Ears fresh corn |
| 3 | | Eggs, beaten |
| 3/4 | c | Milk |
| 1/4 | c | Plus 1 1/2 t bacon drippings |
| 1 1/2 | tb | Sugar |
| 1 | tb | Baking powder |
| 3/4 | ts | Salt |
| 1/2 | c | Plus 1 T all purpose flour |
Cut corn from cob, scraping cob to remove the pulp.
Combine corn, eggs, milk, bacon drippings, ugar, baking powder, and salt;
stir well. Gradualy stir in flour. Heat a well greased 8 inch cast-iron
skillet in a 400 degree oven until very hot. Pour batter into hot skillet,
and bake at 425 degrees for 25 minutes or until golden brown.