What’s for supper, Granny?

cornbread ©DSG 2012Well, that’s just the name that mother’s grand children have stuck her with, lol. So, how many of you have either never heard of or never knew the recipe for making good ole Southern cornbread? Some people have told me that it is a “Southern dish”. Here is Granny Sarah’s family recipe to feed 3-4 people. Ingredients are:

cast-iron 8-10″ diameter skillet and a metal spatula

cornmeal, white or yellow, approx. 1 cup full

self-rising flour, a “bit”, meaning less than 1/4 cup full

buttermilk, or “whey milk”, as we call it, approx. 1 cup full

water, approx. 1/4 cup full

♦ 2 eggs, medium or large

Canola oil (healthier than vegetable oil). Do not use butter or margarine! It will stick!

First, preheat the oven to 450º F for a gas oven, 400º F for an electric oven. Mix all ingredients in a bowl. Carefully add buttermilk in small amounts, as too much will result in gummy cornbread. Add the water slowly. When the mixture mixes smoothly, it is then ready.

Next, prepare your cast-iron skillet by lightly coating the inside bottom in canola oil. Wipe excess with a paper towel. Heat the skillet over the stove eye and scrape the inside bottom with a metal spatula. This will help prevent sticking of the cornbread. Sprinkle a bit of dry self-rising flour into the inside bottom of the skillet.

Next, gently pour the cornbread mix into the preheated skillet. Remember that cast-iron skillets conduct heat rapidly. Use a well padded oven mitt to place the skillet into the preheated oven.

Cook for approx. 22 minutes. Watch it occasionally to avoid overcooking. The cornbread will be ready when the top is a medium golden brown color. (A toothpick inserted into the middle that comes out dry means the cornbread is ready). Microwave cooking is not recommended.

Remove the skillet from oven with the oven mitt, and place on a metal surface. Gently scrape around the inner edges with a dull knife. Allow to cool for approx. 5 minutes. This will help to ensure that the cornbread will come from the iron skillet without crumbling so much. Enjoy your good ole Southern recipe cornbread. ‘Guess I should have made the photo before we began eating!

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