Scratch Backs Recipe

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Scratch Backs Ingredients

3 cup boiling water
3 cup cornmeal
1 tsp bacon drippings
1 tsp salt

A Recipe for
Scratch Backs

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Avoid fruit and nuts. You are what you eat.
Jim Davis

This Scratch Backs recipe is one of many in our Bread Category.

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This Recipe for Scratch Backs is one of thousands in the Recipes-to-go Bread Cookbook.

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Hunger is the best sauce in the world.
Cervantes

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English Saying

This is a recipe for Scratch Backs from the recipe cookbook of Recipes-to-go (Bread)

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
Enrico Caruso

Scratch Backs recipe - a tasty recipe for you to add to your collection!
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.
Zenna Schaffer

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.
Andy Rooney

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Avoid fruit and nuts. You are what you eat.
Jim Davis

Scratch Backs

Anybody who believes that the way to a man's heart is through his stomach flunked geography.
Robert Byrne

Scratch Backs Directions

Pour water slowly over cornmeal in a large mixing bowl, stirring
well. Stir in bacon drippings and salt. Drop batter by 2
tablespoonfuls onto lightly greased baking sheets. (Stir mixture
frequently to prevent cornmeal from settling.) Bake at 400 degrees
for 25 minutes or until lightly browned.

Serves: 36

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Scratch Backs Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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