Dutch Oven Cornbread

• 3 c. self-rising cornmeal
• 2 c. buttermilk
• 3 eggs
• 1/4 c. all-purpose shortening
• 1/2 c. cracklins (if available)

1. Prepare a
2. good bed of live hardwood coals.
3. Heat Dutch oven and
4. melt
5. 1/4
6. cup all-purpose shortening.
7. Break 2 eggs into clean mixing
8. bowl.
9. Add 2 cups buttermilk and beat until eggs are thoroughlytixed with milk.
10. Reserve small amount of cornmeal. Add remaining
11. 3
12. cups
13. cornmeal to mixture and mix until smooth. Stir
14. in
15. cracklins.
16. Remove
17. melted shortening from Dutch oven and
18. pour
19. into
20. mixture and stir thoroughly. Sprinkle small quantity
21. of
22. dry
23. cornmeal into greased Dutch oven, then pour batter
24. into
25. Dutch oven.
26. Place lid on Dutch oven and place
27. on bed
28. of coals large enough to cover entire bottom of cooker. Shovel
29. layer
30. of
31. live coals on Dutch oven lid and allow to cook 1 hour.

cornmeal, buttermilk, eggs, allpurpose shortening, cracklins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432805 (may not work)