Recipe - Louise Fraziers Southern Corn Bread

1 One half cup Cornmeal; stone ground
3 tablespoon Flour
2 tablespoon Sugar
3 teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Baking soda
1 cup Buttermilk
2 Eggs; well beaten
4 tablespoon Dripping

Preheat the oven to 350F. Combine the dry ingredients and stir in the wet.
Pour the mixture into a lightly buttered 8" square pan and bake for 40
minutes, checking after 30. This is a dense, chewy cornbread and serves 6
to 8. Again, substitutions can be made: skim buttermilk, Egg Beaters, and
butter substitutes for the dripping and to grease the pan. Do try to find
stone ground cornmeal, though. It gives the cornbread a wonderful flavor
and texture. The batter may also be fried in a large pan on to p of the
stove, flipping it over so both sides are crunchy.
Posted to MCRecipe Digest V1 #191

Date: Sat, 10 Aug 1996 08:34:45 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Body in the Basement: A Faith Fairchild Mystery. Pix Miller,
Faith's=
Neighbor. They live in Maine.