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Wednesday, June 1, 2011

Baked Cornbread

When I think of Baked Cornbread, I think of my best friend's brother-in-law, Jay.  GeorgeAnn's two sisters, Judy and Sandy, and their husbands, Jay and Sammy, bought a beach house together in Panama City.  Whenever they all went to the beach house, they always planned to have a meal of dried lima beans and cornbread.  Jay always made the cornbread and did a fine job.  I remember on one trip that I made to the beach house, Mrs. Barrentine was along for the trip with her girls and she cooked cut up sweet potatoes on top of the stove in a skillet with butter.   Needless to say, we needed to walk on the beach after tanking up on beans and cornbread but many times we piled up on the couches and engrossed ourselves in magazines.  Life is good.

                                                           Baked Cornbread

2 cups self-rising Martha White CornMeal
2 cups buttermilk
1 Tbsp. bacon drippings

Stir cornmeal and buttermilk together.  If batter is not thin enough to pour, add a little more buttermilk.

Spray iron skillet with Pam Spray.  Add 1 Tbsp. bacon drippings to skillet.  Place in the oven and allow to heat for a few minutes.  Pour mixture into heated skillet and bake.

Bake at 400 degrees until golden brown.

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