Riverview Recipe: Grandma’s Cornbread

Grandma’s Cornbread

6 Tbsp. warm bacon drippings

½ c. boiling water

1 c. yellow cornmeal

2 eggs well beaten

1 c. milk

1 c. sifted all purpose flour

2 ½ tsp. banking powder

½ tsp. salt

2 tsp. sugar


Brush the wells of two pans with 2 tbsp. of bacon drippings. Put in oven to heat. Pore boiling water over corn meal. Add 4 tbsp. bacon drippings; stir until thick. Beat in the eggs, then the milk. Sift the flour, baking powder, salt and sugar over the mixture; stir until well mixed. Remove corn, stick pans from oven; spoon in batter, filling each well until level with rim of pan. Bake at 375 degrees for 30 min or until brown on top.