Scott > wrote in
:

> In article >,
> Wayne Boatwright > wrote:
>
>> 2 cups stone ground cornmeal, preferably white
>> 1 teaspoon salt
>> 1 teaspoon baking soda
>> 2 eggs
>> 1-3/4 cups buttermilk
>> 1/4 cup melted fat (bacon grease, Crisco, etc)
>>
>> Preheat oven to 450°F. Add 1/3 cup fat to a 9 or 10 inch cast iron
>> skillet and place in oven to preheat 8-10 minutes or until fat begins
>> to smoke.
>>
>> Meanwhile, in a medium mixing bowl, combine all dry ingredients. Just
>> as skillet is reaching temperature, use a fork to blend in eggs and
>> buttermilk. While stirring briskly, pour most of melted fat into
>> batter and combine thoroughly. Immediately pour batter into skillet
>> and bake on upper rack of oven 30-40 minutes, or until nicely browned.
>>
>> Turn cornbread out onto plate and invert to top side up. Slice in
>> wedges and serve piping hot.
>
> The cornbread has both the 1/3 and the 1/4 cups of fat? That isn't a
> typo, is it? I don't recall seeing a cornbread recipe with that much
> fat.
>

Not exactly. Melt 1/3 cup of fat in the skillet. Pour 1/4 cup of that fat
into the batter, leaving the remainder in the skillet. Total fat: 1/3 cup.
Sorry if it was confusing.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.