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Bread MISSISSIPPI CORNBREAD ROBERT
 
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Leman
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 16 Apr 2007
Posts: 38
Location: Halep

PostPosted: Wed Apr 25, 2007 8:44 am    Post subject: MISSISSIPPI CORNBREAD ROBERT Reply with quote

MISSISSIPPI CORNBREAD ROBERT

Servings: 6
2 c Stoneground white cornmeal
2 Large eggs
1 ts Baking soda
2 c Buttermilk
1 ts Salt
1/3 c Bacon drippings or Crisco

Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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