Southern Cornbread and Yankee Cornbread

SOUTHERN CORNBREAD

2 eggs
2cups buttermilk
1 tsp. baking soda
2 cups white cornmeal
1 tsp. salt

Preheat oven to 450 degrees.
Generously grease iron skillet with 3 tablespoons lard and heat in oven while mixing batter.

Beat eggs and add buttermilk
In another bowl, stir cornmeal, baking soda, and salt.

Add egg mixture all at once and beat with rotary beater until smooth. Pour hot lard into batter and mix.

Pour mixture into heated iron skillet and bake in hot oven 20 to 25 minutes or just until set. Slice pieces and serve hot with fresh butter. Makes 9 servings.

Note: Some southern women add 1 tsp. sugar to the dry ingredients.

YANKEE CORNBREAD

1 c. sifted flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
2 eggs
1 c. milk
1/4 c. soft lard

Sift together in bowl, flour, sugar, baking powder and salt. Stir in cornmeal.

In a small bowl beat eggs with fork, add milk, and lard. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more.

Pour into well greased 9 inch square pan. Bake in hot oven, 425 degrees, for 20 to 25 minutes, or until done. Cut into squares and serve with butter.