Recipe - Mississippi Cornbread

2 cup Stoneground white cornmeal
1 teaspoon Baking soda
1 teaspoon Salt
2 Large eggs
2 cup Buttermilk
1/3 cup Bacon drippings or Crisco

Preheat oven to 450 degrees F. Place bacon drippings or Crisco in
9inch cast iron skillet. Heat skillet in oven until fat is smoking
hot, while preparing batter. (This should take no more than 510
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
2530 minutes, or until top of cornbread is firm. Turn cornbread onto
plate and slip back into skillet upsidedown. Return to oven for 5
minutes. Turn out onto rack, cut into 6 wedges and serve immediately.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip