Title: Mississippi Cornbread Robert
Categories: Bread
Yield: 6 Servings
| 2 | c | Stoneground white cornmeal |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | | Large eggs |
| 2 | c | Buttermilk |
| 1/3 | c | Bacon drippings or Crisco |
Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch
cast iron skillet. Heat skillet in oven until fat is smoking hot, while
preparing batter. (This should take no more than 5-10 minutes.) Thoroughly
combine cornmeal, baking soda, and salt in medium bowl. Add eggs and
buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all
but 1 tablespoon of hot fat into batter, continuing to beat quickly with
whisk to incorporate fat. Turn skillet around to coat sides and bottom
thoroughly with remaining fat. Pour batter into skillet. Bake on top rack
of oven for 25-30 minutes, or until top of cornbread is firm. Turn
cornbread onto plate and slip back into skillet upside-down. Return to oven
for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.