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Becky's Old Dominion Batter
cups stone-ground corn meal
teaspoon baking soda
cup lard or vegetable shortening
eggs, lightly beaten
1/2 to 2 cups buttermilk
(You will need enough to make a batter about the
of pancake batter; the amount of buttermilk needed will vary
to the fineness of the corn meal used, the thickness of
and size of eggs.)
1. Combine the corn meal, sugar, salt and baking soda in a large
2. Place the lard in an 8-inch cast iron skillet, place it in a 425-degree F.
oven and allow it to melt. Meanwhile, mix the eggs lightly into the combined dry
ingredients, then stir in just enough buttermilk to make a batter about
the consistency of pancake batter.
3. Remove the skillet from the oven, tilt so that lard greases both
the sides and the bottom, then pout the hot lard into the batter.
Stir briskly just to mix.
4. Pour batter into the hot skillet and bake 25 minutes at 425
degrees F. or
until firm and lightly browned. Serve
oven-hot, directly from the skillet.
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