TENNESSEE SUNDAY MORNING CORN BREAD

TENNESSEE SUNDAY MORNING CORN BREAD

Warning: Do not try this recipe unless you have a cast iron skillet or corn stick mold and water ground yellow corn meal. 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt (may be omitted) 1 c. buttermilk 2 lg. eggs, well beaten Bacon grease Put about 1 or 2 teaspoons of bacon grease in skillet or mold. Heat in 500 degree oven until smoking. While heating, mix dry ingredients. Add buttermilk and beaten eggs. Pour resulting batter into skillet or ladle into mold segments. Bake about 15 minutes or until top looks firm, dry and lightly tan in middle and dark brown on the edges. To serve: Unmold. Slice like a pie from the skillet. (These proportions are for an 8 inch skillet or corn stick mold of 10-12 segments. For 10 inch skillet use 1 1/2 cups meal and increase other ingredients proportionately.) (Use 1 cup whole, skim or lite milk with a tablespoon of vinegar added instead of buttermilk. Let stand half or 3/4 of an hour before adding to batter.) Serves 2 adults and 2 teenagers with an occasional piece left over