Egg Bread **** 2/98 #421

Categories:
breads

1 cup milk
1 cup water
2 1/4 cup yellow cornmeal; divided
3 large eggs
1 teaspoon salt
1 teaspoon baking soda
2 cup buttermilk
2 tablespoon bacon fat

Combine milk and water in a large saucepan; bring to a boil over high heat. Remove from heat, stir in soda and buttermilk. Gradually stir in 2 cups of cornmeal. Beat eggs at high speed with an electric mixer until foamy; add salt and beat until light and fluffy. Add to cormeal mixture and beat until smooth. Melt bacon fat and pour into cornmeal mixture, stirring well. Add remaining 1/4 cup cornmeal, stirring until smooth. Pour mixture into a 10 inch quiche pan and bake at 400 for 30 minutes or until firm. This makes a nice moist non crumbly corn bread that you could serve some creamed chicken over.

Yield: 8 servings