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RECIPE: cornbread in answer to mrs charms request in Feb 2005

Posted by oola (My Page) on
Wed, Dec 10, 08 at 17:05

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.

Buttermilk Cornbread

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.

NOTE:
I prefer to mix the buttermilk mixture with the eggs and oil, well mixed, then add to the dry ingredients.


Follow-Up Postings:

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RE: RECIPE: cornbread in answer to mrs charms request in Feb 20

Heck of a thing to show me when I have a pot of corn and potato chowder on the stove that would really be good with that corn bread.....but I have no buttermilk!
So we'll do wheat bread!....
Your life will never be the same now that you have ventured into the land of the cooking monster....makes the Yeti look tame!
Linda C


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RE: RECIPE: cornbread in answer to mrs charms request in Feb 20

I forgot to put the amount of oil which is 1/4 cup. Sorry


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RE: RECIPE: cornbread in answer to mrs charms request in Feb 20

For my family they have gotten to where it is better to make muffins. Don't need buttermilk if you don't have any, could even use canned milk. The milk with vinegar needs to set until it starts to colabber. Creamed corn goes good in any cornbread, saute onions, or some good hot peppers.


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