Now for the cornbread.... While my recipe isn't traditional, it tastes just like my mama's and grandma's but they both use good ol' iron skillets.
Sadly, I have ruined many and have never been able to keep one seasoned and cleaned properly. It’s ok though, just like not being born with a green thumb, eventually I’ll get wiser with age and figure it out....
First off, I’ve heard the debates for years about sweet vs. savory cornbread. I think whatever you prefer, is engrained in our genetics - what social class your family came from. Upper class folks seem to prefer sweet cornbread, while the po' folks in my experience prefer the savory. Our family - or rather my mom’s family (her cornbread always gives me ‘home’ vibes, and I’ll never turn it down), worked in cotton fields, grew their own food, raised and butchered their own chickens, and so forth. I’m not talking about generations past, I’m talking about my grandma picked cotton and raised several kids while doing it. I even remember scowling at having to pick beans in the garden when I’d spend the night with her. This is where I think the good ol’ savory cornbread comes from. Just the basics that were always on hand; corn meal, buttermilk, eggs, salt, and butter. No flour for fluffiness, no sugar. Just a plain cornmeal based bread. I never have buttermilk, but always keep plain stone-ground cornmeal on hand and this recipe can be made pretty much anytime. I use sour cream (but you can also use yogurt) in place of buttermilk because we always have it in the fridge.
- 2 cups cornmeal medium ground or coarse ground
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1½ cup sour cream (can also be dairy free sour cream also)
- 5 tablespoons melted and slightly cooled butter
- 1 large egg
Preheat oven to 375
Whisk dry ingredients together in a large bowl:
Put all 5 Tb butter into your baking dish (a pie pan will work or an 8” x 8” square dish), and put into the oven while it is preheating
Once oven has heated, take baking dish out, and let butter cool while you:
In a separate medium bowl, whisk sour cream and egg together:
Now pour melted butter in and whisk (this will leave enough butter in your baking dish for your cornbread to release easily).
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