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Recipe: Mississippi Cornbread Robert

Breads - Muffins, Quick Breads
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recipelink.com Chat Room Recipe Swap - 2001-06-03
From: Nancy,.SanFran

Mississippi Cornbread Robert
Servings: 6

2 cups Stoneground white cornmeal
1 teaspoon Baking soda
1 teaspoon Salt
2 Large eggs
2 cups Buttermilk
1/3 cup 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.
MsgID: 314762
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-03
Board: Daily Recipe Swap at Recipelink.com
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     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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