Saturday, September 28, 2013

Down Home Cornbread

Well, if y'all are readin' this you did what you was told an' seasoned your iron skillet. I'm right proud that you listened to good advice an' are ready for that cornbread to go with your soup beans.

If y'all used white beans, just go on to the store an' buy a corn muffin mix. There ain't no hope for you.

Start with a well seasoned iron skillet

Before you start with the cornbread recipe take a moment to oil the bottom an' side of the skillet. I use bacon grease for this. It don't take a lot but it will keep the cornbread from stickin'. I like to put my skillet in the oven to get hot. It makes the bottom an' side crust even better.

Preheat the oven to 400 degrees - when up to temperature put the skillet in to heat up

1 cup corn meal  (not cornbread mix.  You can use mix if you are in a hurry or are too sorry to make good cornbread) Folks down home use Martha White, White Lilly or their local corn meal. Just make sure it is fresh an' not sittin' around in your cupboard for a year.
1/2 teaspoon salt
1 egg (don't even think of usin' that "eggbeater" stuff!)
1 cup buttermilk (I reckon you can use sweet milk)

1/2 teaspoon bakin' soda (to help it rise)
3 Tablespoons melted bacon grease (or other shortenin'.  Oil is OK if you have no bacon grease.  But, who ever heard of mountain folks NOT havin' a little bacon grease?)

DON"T USE FLOUR IN CORNBREAD!  NO SUGAR!!!  Cornbread don't have sugar in it!!

Mix all ingredients together
Take your skillet out of the oven (with a pot holder.)
Pour ingredients into the hot skillet and place in oven
Bake at 400 degrees for 35 to 40 minutes.  The crust should be a golden brown.

Turn the cornbread out onto a plate and cut into wedges.  
Good cornbread should be a little crumbly.

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