[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!


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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