1 c. yellow cornmeal
3/4 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. pepper
2 egg yolks
1/2 c. sour cream
1/2 c. milk
2 tbsp. bacon drippings
3 egg whites

Preheat oven 20 minutes at 425 degrees. Combine cornmeal, flour, sugar, baking powder and soda, salt and pepper. Mix.

In another bowl, beat egg yolks; add and beat in sour cream and add 1/2 bacon drippings. Heat up skillet on top of stove - low heat and coat with remaining bacon drippings.

Beat egg whites stiff and fold in cornmeal mixture. Pour in skillet and bake 20 minutes. Should be firm. Serve warm. Serves 8.