Monday, May 27, 2013

Corn Bread Recipe as Requested

I posted this a few years ago.
Will Again...

After my son was born and living in a subdivision in the city
a neighbor knocked on he door
with a plate of this corn bread and fresh green beans.

(Martha, I often wonder what happened to you since I moved away in a short while )

So good
and I have made this recipe for many years.

1 Cup of Plain Corn Meal
1 cup of buttermilk - now I usually do not have this on hand and take a cup of milk and add a
                                  1/2 tsp of vinegar to it and let it sit for 5 minutes.
1 egg beaten
1/2 tsp baking soda
dash of salt
and if there are any bacon drippings on hand I will add a tbs - otherwise vegetable oil

Heat oven to 425 and grease well on sides and add about 2 tbsp oil in iron skillet medium size and place in oven

when skillet is hot - about 4 or 5 minutes
take out of oven                                                     WILL BE REAL HOT
and pour corn meal mixture into it                         DO NOT BURN YOURSELF :)

place back in oven and
bake until slightly brown on top
usually about 10 minutes 
remove
and slice and serve from pan
or flip out and cut  ( iron skillets are so old and seasoned that everything flips out easily)
as it is usually browner on the bottom
If I am alone
usually just serve from pan

I also drop this batter from tablespoon
into hot oil on top of the stove
turn over

and make small corn cakes

I used half of this recipe in the same size iron skillet for me.
If you use the whole recipe then the corn bread is thicker
I like it thin and crispy...

Good Luck

Hope this makes sense
end of long day

I have cooked most of my recipes so long
it is difficult to share by writing about them...

5 comments:

Mrs A said...

Thankyou! That was quick! When you say cornmeal, is that finely ground or coarser? If courser is a word! I don't think so but it will do for the moment! I am an absolute beginner using cornmeal. Thankyou again, Mrs A

Wisewebwoman said...

Boy speedy gonzales, lovely recipe, thank you.
I will let you know how mine is!!
XO
WWW

FlowerLady Lorraine said...

This looks good. No cast iron skillet here though. A square baking pan will have to do.

You can buy powdered buttermilk, which I keep in the fridge. Very handy.

Have a nice day ~ FlowerLady

One Woman's Journey - a journal being written from Woodhaven - her cottage in the woods. said...

Mrs A. Never noticed before - but just looked at bag. It is fine and almost looks like flour and is white I do not use the yellow.
WWW, :), Lorraine, I seldome use buttermilk, thanks did not know about the powdered.

BlondeMomBlog (Jamie) said...

I love your cornbread recipe!