Friday, February 24, 2012

Cornbread



Preheat oven to 450 degrees.
A black iron skillet is a must. My favorite skillet is the one that serves up 8 triangles of cornbread. The outsides are nice and browned and perfect with soups and beans.
Coat the bottom of the skillet vegetable oil and let it preheat with the oven. The oil is hot enough when a drop of batter sizzles when it hits it.
In a small mixing bowl mix:
  • 1 cup of Martha White self-rising cornmeal*
  • 1 egg
  • 1 cup of buttermilk 
Make sure mix is thin. If too thick, add a little more buttermilk. Pour in hot skillet. Bake at 450 degrees for around 20 minutes. 
*I do all of my measuring by eye. To fill my triangle skillet, I have to use a little more meal and buttermilk. 

When Andy's the chef, he uses 2 cups of meal, a 1/4 cup of flour and a tbsp. of sugar with buttermilk.

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