[bksvol-discuss] Re: OT Southern Corn Bread Recipe
- From: Valerie Maples <vlmaples@xxxxxxxxxxxxx>
- To: bksvol-discuss@xxxxxxxxxxxxx
- Date: Fri, 1 Jan 2010 17:15:28 -0600
Ahhh, but the seasoned cast iron skillet is the secret to scrumptious bread!
My wrist hates it, but it is well worth the sacrifice!
Valerie
On Jan 1, 2010, at 5:07 PM, Susan wrote:
> 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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