Grandpa Jones's Corn Bread

(12 servings) Printable Version

2 cups white corn meal
1 teaspoon baking powder
1 Tablespoon sugar
1/4 teaspoon salt
1/3 cup boiling water
1 egg - beaten
1/4 cup bacon drippings - melted
1 and 1/4 cups milk

Preheat oven to 400 degrees.

Grease and heat muffin tins or corn-stick pan. Sift together dry ingredients into mixing bowl. Remove 2 Tablespoons dry mixture to small bowl. Add boiling water and mix. Add remaining ingredients to dry ingredients. Mix until well blended. Add scalded ingredients. Fill hot muffin tins 2/3 full. Bake 18 to 20 minutes or until golden brown.

Makes 12 medium-sized muffins or 14 corn sticks.

Note: May also be baked in 9-inch square pan or 10-inch skillet.

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This recipe is from the classic cookbook titled The Mike Douglas Cookbook (Mike Douglas with Dan Morris, Funk & Wagnalls, 1969).

The subtitle of this cookbook is "Recipes made famous on the Mike Douglas Television Show." According to the book's sleeve, "With The Mike Douglas Cookbook handy in your kitchen you too can cook like Mrs. Richard M. Nixon (Corn Souffle), Zsa Zsa Gabor (Szekely Gulyas), Jimmy Durante (Boiled Chicken with Vegetables), Carol Channing (Hello Dolly! Cookies) or Gypsy Rose Lee (Linger Longer Omelet).

According to a note at the bottom of this recipe, "Some people, including even Grandpa Jones, might call this a recipe for corn pone. But we're big time sophisticates up here in Philadelphia."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Grandpa Jones's Corn Bread?

From Hovik

I remember the good old days of cooking with bacon drippings. We kept a jar and used it for everything. Everything tasted better back then!

Comment submitted: 10/30/2013 (#17069)

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