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Grandmother West's Cornbread Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 cp white corn meal (I use stoneground)
1/2 tsp soda
1/2 tsp salt
1 T sugar
Sift together the above.


1 large egg, beaten for white and yellow to thoroughly mix
3 T safflower or other neutral oil (also grape seed--but NOT Canola or olive oil)
1 cp buttermilk


Directions:
Directions:
Sift together the dry ingredients. Blend the egg, oil and buttermilk together and add all at once to dry ingredients. pour into 8-9" iron skillet that has been well oiled and heated to point that a few drops of water dropped into it will cause it to sizzle. This is important as it creates the brown crust on bottom that is so good. Bake at 425º about 15-20ish minutes (Watch it that it does not overcook as will be dry.)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
8-10 min
Personal Notes:
Personal Notes:
This was Grandmother West's and it is still my favorite. Every area, it seems to me, has its own version of what cornbread "should" be. In Memphis it was usually made with white--not yellow--cornmeal. It was never "sweet," as we ate often it with fish and fish and "sweet" to our minds, did not "go together." I prep ahead and just before dinner, I put it in oven so that it comes out just as guests are seated. I just don't think it is the same when reheated. In Minnesota most people and restaurants use yellow meal and the muffins are quite sweet and more like "cake" as cornmeal is combined with about equal amount of flour. I have learned to appreciate it and don't think of it as "bad" cornbread anymore--just different. It can be very good IF not eaten with fish! Aunt Judy

 

 

 

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