Serves: 10
Total Calories: 329
Prep time: n/a
Cook time: 30 minutes
Total time: 30 minutes

1/4 cup shortening or bacon fat
2 cups flour
1 1/2 cups cornmeal
1 teaspoon cumin seeds
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups pecans, chopped
1 teaspoon cajun seasoning
2 cups milk
2 large eggs
4 tablespoons brown sugar
honey

Put shortening in a 10” Dutch oven and preheat the oven while melting the shortening. In a large mixing bowl, combine all of the dry ingredients but the brown sugar. In a medium bowl whisk the milk, eggs and brown sugar until well mixed and the sugar is dissolved. Remove the oven from coals and tilt oven to coat the inside to coat the inside with liquefied shortening. Mix the wet mixture with the dry until well blended, mix well. Add the liquefied shortening to the batter and mix well.

Pour the batter into the Dutch oven and bake at 400°F for 30 minutes. Remove lid, check for doneness by inserting a stick into the center. The stick will be clean when done. When done, remove from bottom heat. Drizzle the top of the bread with honey. Let sit for 10 to 15 minutes, serve with butter.

NOTE: Dust the bread with a little more Cajun seasoning for an eye opening tang.

Nutritional Facts:

Serves: 10
Total Calories: 329
Calories from Fat: 143

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