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    Quote Originally Posted by squares View Post

    - 2tbsp (or more, if you dare) bacon fat or butter
    - 2c corn meal
    - 1/2tsp salt
    - 2tsp baking powder
    - 2 eggs
    - 2c milk (or buttermilk)

    Note that the ingredients are all "2"s except the 1/2 which has a 2 anyway.

    Heat oven to 450F. Place the bacon fat (which you can save when you cook bacon, just pour into a container and refrigerate until you're ready to use it) or butter into an 8x8 baking dish and put in the oven to melt.

    In a mixing bowl, mix the corn meal, salt, and baking powder together. I like to add the eggs next, and whisk that around before adding the milk last. I use whole milk; I don't know how it would turn out with skim. Buttermilk, which I've used once when a friend gave some to me, is the more traditional liquid. The mixture will be thin.

    When the fat/butter is melted, remove it from the oven and pour the batter into the pan. Bake for 35 minutes.

    Serve plain, topped with fresh strawberries and whipped cream, or with molasses or honey.
    Oh my gracious that sounds yum. And a big ole YES to the buttermilk. Woot!! THANK YOU for taking the time to share, squares.

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  3. #12


    Buttermilk is amazing for cornbread.
    A mama who teaches college writing, as well as help her 11-year-old in
    choosing his own life adventure. Using Global Village School to support our desire to develop a sense of social justice and global awareness.

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