SC - don't cringe too bad....
Mordonna22 at aol.com
Mordonna22 at aol.com
Sat Mar 25 06:12:24 PST 2000
In a message dated 3/25/2000 4:58:43 AM US Mountain Standard Time,
Gwynydd_of_Culloden at freemail.com.au writes:
<<
How should I make corn bread? >>
Now you have opened another can of worms, similar to the "cusky" debate. We
had this discussion a year or two ago on the list. The variations are
endless, but here are two basic recipes.
notes: You want to use a light, fluffy Southern brand of corn meal (Jim
Dandy)and a Southern brand of flour made from softer wheat. (Martha White or
Adluh)
Here's my father's recipe for cornbread:
2 Tablespoons oil
2 cups yellow corn meal *
1 cup flour *
1 Tablespoon baking powder
1 teaspoon salt
1 large egg, beaten
1 cup (8 oz.) buttermilk
1/3 cup oil
Heat oven to 400 F. Place 2 Tbs. oil in large cast iron frying pan and place
in oven to preheat. Mix dry ingredients. Make a well, then pour in liquids
and stir briefly, just until all ingredients are moistened. Pour into
preheated pan and place in oven. and bake 45 minutes, or until a straw
placed in the center comes out clean.
This makes a cake-like round pone.
My Mother's recipe:
1 cup yellow corn meal *
2 teaspoons baking soda*
1 tsp salt
1 large egg, beaten
1/2 cup buttermilk
2 Tablespoons oil.
oil for frying
Mix first six ingredients together quickly. Preheat a medium cast iron
frying pan on the stove top at med-high heat with a bit of oil. Pour batter
into pan 1/2 cup at a time. Cook until top of batter is covered in small
bubbles, then turn and cook until bottom is browned. This makes a pancake
like pone.
Both of these are excellent with a glass of cold, fresh milk or buttermilk.
They also make a good complement for greens or peas or beans cooked the "soul
food" way with pork seasoning.
Mordonna the Cook,
SunDragon's Western Reaches
Atenveldt
(m.k.a. Buckeye, AZ)
More information about the Sca-cooks
mailing list