Recipe Details

Summary

Name: Mississippi Cornbread Robert

Category: Breads

2 c Stoneground white cornmeal

2 Large eggs

1 ts Baking soda

2 c Buttermilk

1 ts Salt

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.