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Title: Corn Bread "Shortcake"
Categories: Blank
Yield: 4 Servings
3 | tb | Bacon drippings |
1/2 | c | Yellow cornmeal |
3/4 | c | Flour |
2 | tb | Sugar |
1 | tb | Baking powder |
1/2 | ts | Salt |
1/2 | c | Milk |
2 | tb | Melted butter |
1 | Egg -- beaten |
Melt 1 tablespoon of bacon drippings in a 9pinch-square baking pan. Place in oven at 425 degrees.
Mix cornmeal, flour, sugar, baking powder and salt. In a separate bowl, mix milk with melted butter and 2 tablespoons melted bacon drippings. Let cool to tepid and beat in egg.
Add milk-egg mixture to dry ingredients. Stir only until blended. Working quickly, pour batter into hot pan in the oven. Bake 20 to 22 minutes, or until golden.
Cut into 8 pieces. When ready to use, cut each slice in half horizontally, as for shortcake. Makes 4 to 6 servings.
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