Title: Southern Cornbread
Yield: 6 servings
2 tb Bacon drippings or
2 tb Crisco shortening or
2 tb Oil
2 c White cornmeal
1 tb Flour
1 ts Sugar (optional)
1 ts Baking powder
1/2 c Buttermilk
1 Egg, beaten
The following recipe, from the Hope Public School District, is
included as printed in the district's Clinton cookbook, "Recipes From
Hope." To order, send $10 to Wanda Powell, Hope Public Schools, 117
East Second St., Hope, Ark. 71801; (501) 777- 2251.
Heat oven to 425 degrees. In 10-inch skillet (on top of stove) or 8 or
9-inch square baking pan (in oven), melt drippings. Mix rest of
ingredients until blended. Add hot drippings or oil. Pour into hot
skillet or baking pan. Bake 25 minutes or until done.
From the Oregonian's FOODday, 1/5/93.