Speaking of Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12" well-seasoned black skillet (imperative for any good Southern cook to own)
2 tbsp bacon drippings or butter
2 cups White Lily self-rising corn meal (buy this for anything you use corn meal for)
1 egg
2 cups +/- liquid (the consistency is more important than the formula)
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Directions: |
Directions:Place the skillet on high heat and melt the drippings or butter. Stir the corn meal, egg and liquid until you get the right consistency. Pick up the skillet and swirl the grease around until the bottom and sides are coated. Pour the batter in the hot skillet and return to the heat until the edges look dry and the grease has fried a thin crust on the bottom and sides of the pan. Put the skillet in a hot oven (400º) for about 30 minutes or until the cornbread is done through and gold and crusty on top. Flip it out onto a plate, butter the top and slice. |
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Personal
Notes: |
Personal
Notes: The only good advice I can give you is to practice, practice, and practice. This should not be hard, since there is no man I know that does not love good cornbread. Make it often! The trick to good cornbread is learning the right consistency for the batter. This depends on the liquid you use. The best cornbread is made with buttermilk but the buttermilk alone makes the bread dry so you need to use about a cup of buttermilk and then add water until the batter is the consistency to pour in a thick stream. The regular way is to use milk, but in a pinch, use water.
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