On Fri 25 Nov 2005 09:18:08a, Thus Spake Zarathustra, or was it Pete
Romfh?

> -= Exported from BigOven =-
>
> Southern Style Cornbread (no sugar or flour)
>
> This is lower in carbs than other recipes. I use it to make cornbread
> stuffing.
>
> Recipe By: Pete Romfh
> Serving Size: 12
> Cuisine: American
> Main Ingredient: Corn
> Categories: Diabetic, Low Carb, Bake, Simple - Easy, Bread
>
> -= Ingredients =-
> 2 cups cornmeal
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 2 large eggs ; beaten
> 2 cups buttermilk ; (no substitutions)
> 2 tablespoons bacon drippings ; veg. oil or melted butter
>
> -= Instructions =-
> Heat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2
> tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place
> pan in oven to heat. Combine ingredients using the muffin method and mix
> well. Pour into hot skillet. Batter will sizzle.
>
> Bake at 450 for 35 minutes or until golden brown. For a crispier bottom
> crust, sprinkle a little cornmeal into pan before adding batter. Serves
> 6 to 8

That's exactly how our family has always made cornbread, except that we use
baking soda instead of baking powder. I've never liked cornbread that
contained flour.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!