Recipe courtesy of Jean Anderson
Old Virginia Batter Bread
Getting reviews...
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: 1 (8-inch) round loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1830
- Total Fat
- 89 g
- Saturated Fat
- 23 g
- Carbohydrates
- 221 g
- Dietary Fiber
- 18 g
- Sugar
- 35 g
- Protein
- 45 g
- Cholesterol
- 337 mg
- Sodium
- 1955 mg
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: 1 (8-inch) round loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1830
- Total Fat
- 89 g
- Saturated Fat
- 23 g
- Carbohydrates
- 221 g
- Dietary Fiber
- 18 g
- Sugar
- 35 g
- Protein
- 45 g
- Cholesterol
- 337 mg
- Sodium
- 1955 mg
Ingredients
Directions
- Preheat oven to 425 degrees F.
- Combine the cornmeal, sugar, salt, and baking soda in a large mixing bowl. Place the lard in an 8-inch heavy iron skillet, set in oven, and let 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.
- Remove skillet from the oven, tilt so that lard greases both the sides and the bottom, and then pour the hot lard into the batter. Stir briskly just to mix.
- Pour batter into the hot skillet and bake in hot oven until firm and lightly browned, about 25 minutes. Serve oven-hot, directly from skillet. The way to eat batter bread is to cut it into wedges as you would a cake, then to split each wedge horizontally and tuck in a lump or two of sweet butter while the bread is still hot enough to melt it.
