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Friday, August 1, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
RUTH’S CORNBREAD
Breads
Contributed by: Mary Alice Osborne
Ingredients:
  • 1 cup cornmeal
  • 1?2 cup all-purpose flour
  • 1 TBS sugar
  • 1 TBS baking powder
  • 1?2 tsp. baking soda
  • 1?2 tsp. salt
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1?4 cup bacon drippings
Preheat oven to 425 degrees.
Combine the cornmeal, flour, sugar, baking powder, baking soda and salt together; mix well. Add the egg and buttermilk; stir until smooth. Pour the bacon drippings into a 9-inch cast iron skillet and heat in oven for five minutes. Remove skillet and pour the drippings into the batter; mix well. Quickly pour the batter into the skillet; bake for 25 minutes or until golden brown.

Fieldale Festival Cookbook
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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