applecrisp1
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Post by applecrisp1 on Oct 2, 2016 21:44:31 GMT -5
I forgot how good this was!
I've made this cornbread a bunch of times over the years. I originally got the recipe years ago from a CLBB post/Bobmark and it is from The Cornbread Gospels. I've made a few recipes from this book and they were all really good.
As the recipe suggests,I did make it in my Lodge skillet.
Sylvia's Ozark Cornbread (Makes 8 wedges)
(The Cornbread Gospels; Crescent Dragonwagon)
This delicious, ultra-low-fat buttermilk cornbread, very easy, was the Teague family cornbread for decades - a straightforward, very tasty plain formula. This is so healthful and quick to make that you could eat it daily -- as Ozark natives did (with bacon fat instead of oil) for generations.
Veg. oil cooking spray 1 Tbsp butter 2 cups stone-ground yellow cornmeal 1 tsp baking soda 1 tsp salt 2 cups buttermilk 2 eggs 1 Tbsp mild vegetable oil
1. Preheat the oven to 400.
2. Spray a cast iron skillet with oil, add the butter and put in the oven to heat. Meanwhile, stir together the cornmeal, baking soda and salt in a medium bowl.
3. In a smaller bowl, beat the buttermilk with the eggs and oil.
4. Combine the two mixtures. As always, be careful not to overbeat, stirring until wet and dry are just combined. (Bob note: the batter will be thin. Don't worry!)
5. Scrape the batter into the skillet and bake the cornbread until it is golden brown and crust at the edges, 23 to 27 minutes. Serve hot, in wedges.
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sallyt
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Post by sallyt on Oct 3, 2016 8:26:02 GMT -5
what size skillet do you use?
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applecrisp1
Politicos
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Post by applecrisp1 on Oct 3, 2016 9:37:46 GMT -5
what size skillet do you use? Sallyt -- I used my 10 1/4 Lodge. Since this recipe has no sugar, it is what many would call more of a true southern cornbread, vs what you might get in some places in New England, that taste more like a Dunkin corn muffin. Ha. If you try it, hope you enjoy..
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Post by wallycat on Oct 3, 2016 10:36:32 GMT -5
****heart***** the "real" cornbread. That looks very much like the one from Laurel's Kitchen (my bible during my vegetarian years). SO good!
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sallyt
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Post by sallyt on Oct 4, 2016 6:31:12 GMT -5
what size skillet do you use? Sallyt -- I used my 10 1/4 Lodge. Since this recipe has no sugar, it is what many would call more of a true southern cornbread, vs what you might get in some places in New England, that taste more like a Dunkin corn muffin. Ha. If you try it, hope you enjoy.. thanks! good to know
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