SC - don't cringe too bad....

[Elaine Koogler]

And if you really get into this, then you should also try Southern Spoon
Bread,which is a similar kind of thing, only it's more like a pudding, and is
wonderful slathered with lots of butter (not margerine!).

Kiri

Mordonna22 at aol.com wrote:

> 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)
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