[bksvol-discuss] Re: OT Southern Corn Bread Recipe
- From: Valerie Maples <vlmaples@xxxxxxxxxxxxx>
- To: bksvol-discuss@xxxxxxxxxxxxx
- Date: Fri, 1 Jan 2010 23:34:11 -0600
Very true! Do not mean to offend anyone. I used soy milk; would that be
better than cow's milk? Or is anything from pork family unclean? I used to
babysit for a Hassidic Jewish family, but that was almost 30 years ago. We
used paper plates and food set out if I had to feed the kids while mom and dad
were gone.
Valerie
On Jan 1, 2010, at 11:16 PM, Kim Friedman wrote:
> Hi, I think I saw something similar called spider corn bread because a frying
> pan or skillet was used and another word for skillet is spider. This sounds
> scrumptious, but I must warn you, Valerie, Orthodox Jews are unlikely to eat
> this unless they don't mind cheating (smile). I wouldn't mind eating this
> with butter and honey. Yum. Regards, Kim.
>
> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Susan
> Sent: Friday, January 01, 2010 3:07 PM
> To: bksvol-discuss@xxxxxxxxxxxxx
> Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe
>
> Thanks hone! I will treasure this! I have something similar to this recipe
> but no cast iron skillet! Ha ha!
>
> Susan
>
> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Maples
> Sent: Friday, January 01, 2010 5:02 PM
> To: bksvol-discuss@xxxxxxxxxxxxx
> Subject: [bksvol-discuss] Re: OT New Year's Traditions
>
> 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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