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Cornbread Recipe November 22, 2006

Posted by Mitchell in Home.
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Well, we made three pans of the stuff today and each one turned out picture perfect and delicious!  Alas I don’t have a digital camera handy so no actual pictures will be posted.  The recipe itself is really very simple – as befits a common staple of Southern cooking.  I wrote before that my Mom got this recipe from her mother – nope!  It’s from my Dad’s side actually.  Anyway, here ’tis:

Ingredients:

1-3/4 cup cornmeal*  

1/4 cup unbleached, self-rising flour

3 TSP baking powder 

3/4 TSP salt (plus a dash or two more)

1/2 TSP baking soda

1/2 cup of water

3/4 cup buttermilk (plus a bit more)        

2 eggs

3 TBSP margarine*  

Instructions:

1. Pre-heat oven to 425 degrees

2. Mix all ingredients – dry stuff first then buttermilk, water and eggs, but reserve the margarine.  Be sure to mix it well – no lumps. 

3. Heat skillet using reserved margarine until it’s sizzling; add hot margarine to cornbread mixture and mix.

4. Pour mixture back into the skillet and put it in the oven and bake for 20 – 30 minutes until done,  and it’s done if the top is firm and starting to brown a little.  Ours took about 28 minutes. 

5. Take it out of the oven and flip it onto a plate.  Cut it like a pizza and cut each triangle in half through the middle and put a pat of butter in it and close it back up to melt.  Serve warm.

Notes: 

  • Why margarine?  Margarine has a higher smoking point – it’s easy to scorch butter.  We actually used half margarine and half butter and it worked just fine. 
  • Be careful about the cornmeal you get, and be sure it’s cornMEAL and not corn flour.  Also be sure it’s not coarse, stone ground cornmeal.  That turns out gummy.  We used Quaker brand cornmeal and it’s my Mom’s favorite. 
  • Get good buttermilk too.  We went to three different grocery stores today to find Knudsen 2% buttermilk. 
  • Also note that we used my cast-iron skillet to cook the cornbread.  I suppose any other cookware that can go in the oven will work, but I’ve never seen it cooked in anything else, so I don’t know how it will turn out.  Properly seasoned cast-iron cookware is naturally non-stick.  If you use something else you might want to grease it up a little. 
  • Cornbread will keep in the refridgerator up to a week, and indefinitely in the freezer.  Cornbread is best warm or hot, but it’s good cold too.  DO NOT microwave cornbread!  Gumminess will insue – toast in toaster oven instead and it will be delicious. 
  • Finally, another way we like to eat cornbread as a quick snack is also quite good.  Crumble up a portion of it into a glass with a chopped up green onion.  Pour in buttermilk to cover the cornbread and onion and stir it up with a spoon.  Eat and enjoy!
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Comments

1. Dave in Texas - November 25, 2006

mmmmmmm MMM! Aunt Bea, that shore is good!

2. HayZeus - December 1, 2006

I notice that Dave has no comment on the fact that you also use a CIRCULAR cast iron skillet to bake cornbread. Heh. :mrgreen:

3. Enas Yorl - December 1, 2006

I don’t unnerstand. What other kinds of shapes do skillets come in? Besides, cornbread is always round – that’s just the way it was Meant To Be.


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