2 c. stoneground cornmeal
1 t. salt
1/2 t. baking soda
1 t. baking powder
1-/4 c. buttermilk
2 T. bacon drippings or melted butter
1. Spread an 8-inch pie pan with bacon drippings (or butter) and put in
a very hot oven (450 degrees to heat)
2. Sift together cornmeal, salt, soda, baking powder. Add buttermilk and
2 T. bacon drippings or melted butter. Mix batter and pour into heated
3. Bake cornbread 20 minutes or until well browned.
Adpated from "The Gourmet Cookbook, Vol. II"