Preheat oven to 400 degrees. Also have 2 black iron skillets heated up. If you don't have black iron skillet - improvise today and buy some tomorrow. You can get good ones at the Cracker Barrel or Vermont Country Store. This is not a cake-like texture. 2-2/3 Cup Cornmeal 3/4 Cup Flour 2 Teaspoon Sugar 4 Teaspoon Baking Powder 1-1 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 3 Eggs Buttermilk (or milk) until soupy (about a quart) 2 Tablespoon Melted Shortening (divide and melt in each skillet) In a bowl, mix first 6 ingredients with fork or whisk. Add egg and buttermilk until soupy - not runny but not thick. Heat up shortening in large black cast iron skillet until melted; pour hot grease in with mixture, mixing in quickly and well. You will need 2 skillets for this amount. It is not thick cornbread. Use a smaller pans if you want thicker. Pour cornbread mixture into hot skillets (which gives a crispy bottom on cornbread). Bake 400 for 20 minutes or until golden brown on top (using a toothpick or piece of spaghetti to poke in center to make sure it is done, i.e., stick doesn't come out wet). Copyright © 1960 Eddie Cook All rights reserved. Used by permission. |
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