Canary Corn Bread

Canary Corn Bread                                                   Evelyn Widlund

Ingredients:

2 Eggs

3 c buttermilk

1 tsp salt

1 c flour

3 c corn meal

6 tsp baking powder

1 ½ tsp salt

Instructions:

Beat eggs and buttermilk, add blended dry ingredients along with ½ cup cooled bacon drippings.

Pour into a liberally buttered 9 X 13” pan; bake at 450* just until set and beginning to brown.