Mary Hicks's Corn Bread | Saveur
From the Hicks's kitchen in Helvetia, West Virginia, this corn bread is as rustic as it gets.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 <sup>1</sup>⁄<sub>2</sub> cups coarse cornmeal, preferably white
- 1 <sup>3</sup>⁄<sub>4</sub> - 2 cups buttermilk
- 1 large egg, beaten
- 2 tbsp. rendered bacon fat, butter, lard, or Crisco
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