2010-04-30 / Community News
From the Chef’s Corner
My wife has prepared so many variations of cornbread, I can count them on both hands. This one is a little different than most. 3 Tbs. bacon drippings or vegetable oil 2 cups buttermilk 1 large egg 1 ¾ cups white cornmeal 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt Butter or margarine
If you are already an online subscriber, please sign in below.