 |
Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 6 |
|
The olden days, they cooked these on a hoe over a camp fire! These are for modern times with the old time fun! From Recipe Club on the Net. Ingredients:
1 1/2 cups white corn meal |
1/2 cup plain or self rising flour |
1 tablespoon sugar (i use splenda) |
1 tsp. salt |
1 1/2 cups hot water |
1/2 cup buttermilk or milk |
pinch of baking soda |
2 tablespoons bacon drippings, or |
oil for frying |
note: no eggs in it. |
Directions:
1. In a large bowl, combine corn meal,
2. flour, sugar and salt. Add boiling water, stir to
3. combine and let mixture stand a few minutes. Put a
4. seasoned black iron frying pan over
5. medium high heat to heat. Add buttermilk or milk to
6. corn bread mixture, stir well. Add pinch of
7. baking soda. Stir it well. Mixture
8. should pour and be like pancake batter.
9. If it is too thick, add a little more liquid. Add 1 or
10. 2 Tablespoons bacon drippings, or oil
11. for frying to the frying pan. As soon as
12. fat sizzles when a few drops of water are added to
13. it, pour 4 to 6 ounces of the batter in the pan. It
14. will sizzle when added. With a turning spatula, lift
15. the corn bread up a bit so that fat is under it good.
16. When edges of bread are slightly brown, turn it over, add
17. more fat and brown on that side.
18. Continue cooking until golden brown.
19. Stir batter and repeat process. Keep corn bread in a
20. warm place until served.
|
|