RECIPE: cornbread in answer to mrs charms request in Feb 2005
I am a new member on this forum, so I hope this is in the right place.
I spent hours and hours reading all of the postings and this morning I realized that the Garden Web has other things too. Now I see many more hours of browsing.
This came from an old issue of Mother Earth News.
Preheat oven to 375 degrees
1 1/2 cups yellow cornmeal
1/2 cup flour
1 TABLESPOON baking powder
2-4 Tbsp sugar (I use 3)
1/4 tsp salt
mix all of the above and set aside.
Measure 1 1/4 cups buttermilk into medium bowl; stir in 1/4 tsp baking soda; it will fizz slightly. (I use milk with a Tbsp vinegar to sour it, instead of the buttermilk. I cannot see any difference)
Heat a Tablespoon of butter in a 10 inch cast iron skillet.
It should be hot but don't let the butter brown. Timing of tasks is important.
Break egg into cornmeal. Add 1/3 cup of oil and mix. Add the buttermilk mixture and stir just enough to incorporate all the dry ingredients. Be sure skillet is HOT; pour mix into hot skillet and immediately place in preheated oven. Bake about 25 minutes. Remove; butter the top and cut in 8 pie shaped wedges. The result will be a coarse, heavy, crusty cornbread.
For a more "tender" cake like cornbread, use 1 cup each of flour and cornbread and bake in a square, oiled plan.
I prefer to mix the buttermilk mixture with the eggs and oil, well mixed, then add to the dry ingredients.