SC - Corn Bread-REC-OOP

[LrdRas at aol.com]

Tennessee Skillet Corn Bread
(Marion Brown's Southern Cookbook. University of North Carolina Press, 1968.)

Serves six to eight

This is an old fashioned skillet baked corn bread. The recipe was brought by
Mrs. Hopkins, mother from Clarksville, Tennessee.

Melt 3 T bacon grease in a skillet.

2 handfuls White corn meal (about 1 1/2 to 2 cps cor meal
1 cp Buttermilk
1/2 tsp Baking soda (level)
1 tsp Salt (level)
1 Egg, beaten

Mix corn meal with the buttermilk, soda, salt, and add beaten agg. Have
skillet hot. Pour most of the hot fat melted in the skillet into the batter.
Pour mixture into skillet and bake in a 375 deg F oven about 25 mins. Cut into
wedges to serve.- Mrs. Cutler Hopkins, Chapel Hill, N.C.

Ras (Yummm!:-))
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================