Checkered Past
Wickersham, Ron
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La Belle Cuisine - More Bread Recipes

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Old Dominion Batter Bread

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of the food of one’s childhood and early youth.”
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Old Dominion Horse Show
Wickersham, Sandi
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Becky's Old Dominion Batter Bread

2 cups stone-ground corn meal
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup lard or vegetable shortening
2 eggs, lightly beaten
1 1/2 to 2 cups buttermilk
(You will need enough to make a batter about the thickness
of pancake batter; the amount of buttermilk needed will vary according
to the fineness of the corn meal used, the thickness of buttermilk
and size of eggs.)

1. Combine the corn meal, sugar, salt and baking soda in a large mixing bowl.
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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