[bksvol-discuss] Re: OT New Year's Traditions
- From: Valerie Maples <vlmaples@xxxxxxxxxxxxx>
- To: bksvol-discuss@xxxxxxxxxxxxx
- Date: Fri, 1 Jan 2010 17:01:33 -0600
Mom's Cornbread
2-3 tablespoons bacon grease solids (not already melted)
1 cup white self rising cornmeal
1 large egg
1 cup milk
Put your 2-3 tablespoons bacon grease solids (not already melted) grease in
cold (well seasoned small cast iron) skillet and place it in the oven WHILE
preheating the oven to 400
I do the next step in a 2 cup glass measuring cup. It should be in glass, and
not too large if you do not have something similar.
Combine 1 cup white self rising cornmeal and one large egg until lumpy. A
minute or so after the oven has reached its desired temp (so the grease will be
hot enough for the next step), add 1/3 cup milk at a time, stirring the batter
well between each addition. Once the batter is well mixed, remove skillet from
oven and pour most of the grease into the batter, leaving enough to lubricate
the pan. You know the grease was hot enough if it sizzles when added to the
batter and again when you pour the mixture into the pan. (This sometimes takes
a few batches to gauge while learning the technique.) Stir quickly into the
mix the batter until well mixed (but trying not to allow the pan to cool much)
and then pour in the hot greased cast iron skillet.
Bake at 400° for about 18 minutes, until edges pull away. I place a dinner
plate over the skillet and turn upside down immediately after taking out of
oven. If it sticks, your pan needs more seasoning.
Doug likes his middle soft, so we only cook about 16 minutes, his mom likes
hers dryer,so she cooks up to 20 min. Without sight, I would guide cook times
by desired result and play in subsequent preparations.
We butter (or smart spread) our tops and bottoms so they reheat better, his mom
slices hers in the middle and adds a pat of whatever there. personal
preferences.
Enjoy!
Valerie
On Jan 1, 2010, at 3:27 PM, Susan wrote:
> Hope you'll share the corn bread recipe!
>
> sSusan
>
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