Corn Bread
When I first started this blog, I stated I’d post recipes semi-regularly. I have been remiss in doing that. But no more. I love to cook. I went back and categorized some (ahem, three) older posts into the new Recipes category. I like all kinds of food and cook everything from southern dishes to Korean (I make my own kimchee too). So, we’ll start off with a good old southern staple, cornbread:
8 inch Iron skillet
2 cups cornmeal
1 piece of bacon
6 tablespoons of sugar
1.5 cups of milk
2 eggs
Preheat oven to 430 degrees. In iron skillet, cook up the bacon and give it to the dogs (my dogs love cornbread night) or eat it yourself. In a bowl combine all the other ingredients and mix until smooth. Stir a tablespoon or two of the bacon grease into the mixture. While your skillet is still hot from cooking the bacon swirl the remaining grease around in the skillet to coat the bottom and sides for good flavor and it keeps the cornbread from sticking. Pour mixture into the skillet, which should still be hot (this will crisp the bottom of the cornbread). Cook in oven on 430 for 20 to 35 minutes. Outside should be brown and crispy and a knife inserted into the center should come out dry.
Good with soups, pinto beans, and almost everything.
Enjoy.
December 6th, 2003 at 7:25 pm
Interesting. There are two schools of cornbread: one that says cornbread should be sweet, and one that says cornbread should NEVER be sweet. I subscribe to the former school, and based on your 6 tablespoons of sugar, it seems that you do as well. It’s interesting to me because most Southerners I’ve encountered are in the latter school, and look on sweet cornbread with scorn, as a “Yankee” thing.
Also: What size iron skillet? How deep?
December 6th, 2003 at 10:36 pm
Actually, i like both sweet and unsweet. But the unsweet still has 2 table spoons of sugar. and it’s an 8″ skillet.
December 7th, 2003 at 8:06 am
That’s an interesting trick with the bacon. I’ve always just preheated my skillet while preheating the oven. I’ll try the bacon trick. Because I like bacon.
I don’t use sugar in mine. But I had a girlfriend who used to put a pinch of cinnamon in with the sugar. It made for an excellent cornbread. If I have it, I’ll use buttermilk (but I usually don’t have it). Sometimes, for shits and giggles, I throw in a few jalapenos. That’s good eating.
I likes me some cornbread.
Also, we had a teacher in high school nicknamed Cornbread. But that’s neither here nor there.
December 7th, 2003 at 9:03 am
I like to dump some creamed corn in the mix. I also sprinkle grated cheese on top sometimes, especially if I’m making it to go with chili. Good tip on the bacon. I’m going to try that.
December 7th, 2003 at 10:03 am
You guys are making me hungry. Creamed corn and jalapenos sound awesome!
December 7th, 2003 at 10:34 am
Unadulterated, corn meal, lightly salted. Not to be confused with a dessert. Bacon is good tho.
December 7th, 2003 at 9:42 pm
Our cornbread recipe (we don’t have a cast-iron skillet, but you can modify it):
1/2 cup sugar
2 eggs, beaten
2 tbsp shortening
1 cup condensed milk
1/2 tsp salt
1 cup coarse cornmeal
1 cup flour
1 tsp baking soda
2 tsp baking powder
Mix all ingredients except shortening. Melt shortening and add last. Bake at 450 degrees for 25 to 30 minutes.
December 8th, 2003 at 8:09 am
I use whatever recipe is on the cornmeal package, but add an egg and use plenty of vegetable oil. I always preheat the iron skillet in the oven with some oil. Like Uncle’s bacon trick, it produces a golden brown crust.
May 8th, 2004 at 2:30 pm
Please advise whether your recipes involve wet or dry corn. Also advise on the process involved in milling wet maize/corn and the relevant equipment.
If you know people involved in that line of business please advise.
Regards,
Gugu
May 8th, 2004 at 4:16 pm
I buy meal (dry) and don’t process it. Sorry.