[CH] Black Skillet cornbread - the very best
A.Paysinger (asenji@earthlink.net)
Fri, 16 Oct 1998 22:07:27 +0100
Grammaw's Black-skillet cornbread
This is a fairly dense, hearty bread, it will hold together when dipped
in navy bean soup. This is nothing at all like the Marie Callenders
type of cornbread which is too sweet and more cake than bread. This
sticks to your ribs. .
Anyway, here is the recipe. Note, there is NO sugar in this recipe.
2 cups stone-ground cornmeal, white or yellow (I use 1/2 coarse & 1/2
medium. Buy in health food store
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons flour
2 large eggs, lightly beaten
2 cups buttermilk
2 tablespoons canola oil or corn oil (I make it with melted lard, but I
don't to worry about cholesterol.
Preheat oven to 450 degrees. Grease skillet and place in oven to heat.
Combine all the dry ingredients and whisk to mix.
Add eggs, buttermilk and oil.
Mix just enough to be sure all the dry ingredients are moist and there
are no dry lumps.
Pour into smoking-hot skillet, (batter should sizzle and start to puff
around edges. Return to oven and bake for 30-50 minutes or until cake
tester inserted in center comes out clean. (ovens vary)
For variations, you can add freshly-cut-off-the-cob sweetcorn.
You can add some diced or chopped green chiles, Jalapenos, Habaneros or
what suits your fancy.
You can add crumbled crisp bacon
You can add some finely diced onion lightly toasted in the oven.
You can add a bit of grated cheese. I grate it fairly fine and let it
air dry for close to an hour so it doesn't melt away to nothing.
Cut into wedges. serve hot with fresh butter.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/