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Course : Bread
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Louisiana Style Cornbread

From Diana Rattray,
Your Guide to Southern Food.
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This cornbread is made with equal amounts of cornmeal and flour, along with egg, a little sugar, and bacon drippings.

INGREDIENTS:

  • 2 teaspoons bacon or sausage drippings, or use shortening
  • 1 cup yellow corn meal
  • 1 cup flour
  • 1 tablespoons sugar
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/4 cup vegetable shortening

PREPARATION:

Preheat oven to 425°. Grease an 8- or 9-inch iron skillet -- or a heavy 8-inch square baking pan -- with the bacon drippings. Place in oven to heat while mixing batter.

Combine dry ingredients; sift together into a large mixing bowl. Add the egg, milk, and 1/4 cup shortening; beat with a wooden spoon until smooth, about 1 minute. Carefully pour batter into the hot pan; bake for 25 to 30 minutes, until light golden brown on top. Cut cornbread into wedges to serve.

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