[Sca-cooks] The Ultimate Southern Cornbread (at least in my house :))

[Marcha]

Marvelous, simply marvelous.......Bertha
----- Original Message ----- 
From: "Pat Griffin" <ldyannedubosc at yahoo.com>
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
Sent: Sunday, April 02, 2006 1:41 PM
Subject: [Sca-cooks] The Ultimate Southern Cornbread (at least in my house 
:))


> CORNBREAD
>
> By Pat Griffin
>
>
>
> 2 cups yellow corn meal
>
> 1 cup all purpose flour
>
> 3 Tbs. baking powder
>
> 1 tsp. salt
>
> 1 large egg
>
> One third cup vegetable oil
>
> Two thirds cup buttermilk
>
> Water as needed
>
>
>
> 1. Oil a 12" cast iron frying pan.
> 2. Place pan in a 450 F oven for 10 min.
> 3. Meanwhile, sift together dry ingredients.
> 4. Mix together liquid ingredients, making sure egg is thoroughly
> incorporated.
> 5. Stir liquids into meal mixture, just to moisten.
> 6. Add water if needed to make a thick batter.
> 7. Pour into heated pan and bake for 25 to 30 minutes.
>
>
>
> (Notes)
>
> I've always pre-heated my pan to get a browner, crispier crust.
>
> If you don't have buttermilk, add a bit of lemon juice to your milk, and 
> let
> it sit a few minutes to thicken.
>
> You may also add any one or any combination of the following before 
> baking:
>
> a. 1 can cream style corn
> b. 1 cup shredded sharp cheddar cheese
> c. 1 fourth cup sliced jalapenos
> d. 1 fourth cup bacon bits or cracklin's
>
>
>
> Mordonna
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