From “Spoonbread & Strawberry Wine,” by Norma Jean and Carole Darden. Makes 6-8 wedges.
Ingredients
1 1/2 cups sifted cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup boiling water
2 tablespoons bacon fat or melted lard
Directions
Place sifted cornmeal in a bowl. Add baking powder and salt and the water to make a slightly stiff batter. Stir in bacon fat or lard. Grease a medium-size iron skillet and heat on the stove. When the skillet begins to smoke, pour in batter. Cover with a lid and cook over medium heat until mixture is set and the underside is brown. Slide pone onto a plate and return to hot skillet with the uncooked side down. Cover and finish cooking in like manner. Cut in wedges. This bread is very good with collard greens and dipped in pot liquor.
