Rodney's Cornbread


Use a standard corn bread / muffing recipe.



Pre-heat a cast iron skillet on a burner (with about a teaspoon of oil in
the bottom) until hot.



Pour in the batter (around half full, it rises), and let it cook on the
burner for a minute or so.



Then transfer skillet to a pre-heated oven (350 degrees) until golden brown.



Stick with a toothpick in the middle to test doneness.



When the toothpick pulls out clean, it's ready.



I think the cast iron skillet is almost mandatory for authentic cornbread.
Since I've never owned anything other than cast iron, I don't know if it
would work in any other type or not.



Rodney







Danny's Cornbread


Rub some Crisco on the bottom and sides of a 10" cast iron skillet. Put
skillet in oven at 425 degrees and heat till hot. Skillet must be HOT, and
slightly smoking. Sprinkle the bottom of skillet with corn meal after
removing from oven, (this helps keep it from sticking also) then pour in
this mixtu





In a bowl mix the following:



1 cup white (yellow is ok) cornmeal

1/4 cup flour

1/4 to 1/2 teaspoon salt

1/4 teaspoon soda

teaspoon baking powder

mix in one tablespoon liquid oil

1 Tablespoon sugar

1 egg

1 cup buttermilk





Try to time it so ingredients are mixed just a minute or two before taking
skillet out of oven.



Then sprinkle bottom of skillet with corn meal, pour in mixture, and bake
for about 20 minutes at 425.



It may take you a time or to, to get this right, but is well worth the
effort.



Danny