Charles Galliher's Sponge Bread

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(As taught to Millie by Charles Galliher (Dad), but the recipe probably came from Charmie Galliher, his mother.) It was popular during the Great Depression.

   2 strips bacon
   1 cup flour
   1 tablespoon baking powder
   1/2 tablespoon salt
   Water, as needed
   Cast iron skillet


Fry bacon in cast iron skillet until crispy. Remove from pan and crumble. Remove all grease from pan, leaving only 3 tablespoons in the pan.

Pass flour, baking powder and salt through a sieve several times. Mix with enough water to make a batter as thick as waffle batter. Stir in bacon crumbles. Pour batter into the hot cast iron skillet with the 3 tbsp fat. Cook on top of the stove until batter cooks up around edges of pan. Place pan in a 350 degree oven and bake until done. (toothpick comes our clean) Serve hot.









Recipe formatted with the Cook'n Cookbook Software from DVO Enterprises.