Title: THE RECIPE FILE
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Appetizers,
Salads and Breads:
Corn
Bread
from
Atlanta
Cooknotes
INGREDIENTS:
1
cup corn meal
1
teaspoon salt
1/2
teaspoon baking soda
2
teaspoons baking powder
1
egg
1
cup buttermilk
2
tablespoons bacon drippings
TO
PREPARE:
Preheat
oven to 450 degrees. Sift dry ingredients. Beat egg into buttermilk.
Combine dry ingredients with egg-buttermilk mixture until just blended.
Heat bacon drippings in a cast iron pan until smoking. Pour batter
into pan and bake for 15 to 20 minutes. Slice and serve.
SERVES:
6
Copyright 1982 The Junior
League of Atlanta, Inc. All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of Atlanta
Cooknotes and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of Atlanta
Cooknotes, are returned to the community.
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