|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Hot bacon drippings/Shortening||2 1⁄2 Tablespoon|
Lift cornmeal lightly into measuring cup.
Sift flour, measure and put into sifter with the cornmeal.
Add salt, baking powder and sugar and sift into mixing bowl.
Add the milk and stir until smooth, then add unbeaten egg and beat well.
Heat the drippings in a 10-inch heavy skillet in the oven until sizzling hot.
Drain out drippings into the cornbread batter.
Quickly beat drippings into the batter, then turn immediately into the hot skillet.
Bake in a hot oven (450° F.) for 30 minutes, or until golden brown.
Serve piping hot cut into pie-shaped pieces.
Serving size: Complete recipe
Calories 1396 Calories from Fat 505
% Daily Value*
Total Fat 56 g85.4%
Saturated Fat 17.9 g89.3%
Trans Fat 0 g
Cholesterol 270.5 mg90.2%
Sodium 3239 mg135%
Total Carbohydrates 193 g64.5%
Dietary Fiber 12.3 g49.1%
Sugars 22.4 g
Protein 31 g61.3%
Vitamin A 9.8% Vitamin C
Calcium 84.5% Iron 56.1%
*Based on a 2000 Calorie diet