I'm looking forward to trying your recipe for corn bread...I just have one
question....
Do you have any suggestions for baking with a glass pan? I have the 9 inch
square and the traditional 'cake' pan in glass, they are both heavy but not
near a cast iron weight. Should I do anything different or try a whole
different recipe? I have never made my own cornbread but would love to. I
love corn bread and the mixes and store bought jsut isn't what I want in
cornbread. thanks
"Isaac Wingfield" > wrote in message
...
> In article >,
> Wayne Boatwright > wrote:
>
> > (Alex Rast) wrote in
> > :
> >
> > > Here's a recipe I perfected today for cornbread that has no wheat
> > > flour, only cornmeal. It comes out somewhat cakey, mildly sweet (not
> > > candylike) - exactly what I expect of cornbread.
> > >
> > > This is a great recipe for those times when you accidentally leave a
> > > carton of milk in the fridge that one too many days, or were hoping it
> > > might survive a couple of days longer, but didn't, because it calls
> > > for sour milk. Don't try this, however, if your milk was
> > > ultra-pasteurized: I don't think it'll work with that, in fact, I
> > > don't believe (people who use it frequently, correct me if this is not
> > > so) that it ever goes sour at all. Also don't try it if the milk has
> > > gone beyond sour into the cheesey stage.
> >
> > You are correct. It simply spoils and never really goes through a
> > "sour" stage.
> >
> > >
> > > Cornbread
> > >
> > > 2 cups cornmeal
> > > 2 cups sour milk
> > > 3 eggs
> > > 2 tbsp butter
> > > 1 tsp baking soda
> > > 1 tsp salt
> > >
> > > Preheat oven to 450F. Thoroughly butter a heavy cast-iron pan. A 10"
> > > skillet is ideal.
> > >
> > > Mix cornmeal, baking soda, and salt in a large bowl until fully
> > > blended. Cut butter in until the mixture is fairly uniform. In a
> > > separate bowl, beat the eggs with a whisk or mixer until they are
> > > frothy and pale yellow. Put the pan in the oven and allow it to heat
> > > until it is nearly smoking.
> > >
> > > At this point, quickly beat the eggs into the cornmeal, then the sour
> > > milk, then pour the entire batter into the pan and set in the oven
> > > quickly. After about 5 minutes, turn the oven down to 400 without
> > > opening the door. Bake for another 25 minutes or so, until the top is
> > > dark, uniform brown. Remove and cool.
> > >
> > > This cornbread is delicious eaten warm - simply wait for about
> > > 5 minutes or so, until it cools to edible temperature, then cut into
> > > wedges. Or cool all the way if you prefer it at room temperature.
> >
> > Alex,
> >
> > This is exactly the way that I and my family (back to grandmother) have
> > been making cornbread for generations
>
> --snip--
>
> And ours.
>
> Try cooking it in a cast-iron skillet for a wonderful crust.
>
> Here's our family recipe, from Arkansas:
>
> 1-1/2 C corn meal (white or yellow)
> 1 t baking soda
> 1 t salt
> 1 egg
> 2 C buttermilk ("fake" buttermilk, from adding vinegar to fresh milk,
> will work too)
>
> Mix thoroughly. The batter will be thin. Important: mix just before the
> pan is ready, or the baking soda will be "all foamed out".
>
> In hot oven (400 F), heat heavy pan (I use a cast-iron skillet) with 2 T
> bacon fat (anything else is _not_authentic_) until almost smoking. Add
> batter and bake until brown. When the bread pulls away from the sides of
> the pan, it's probably ready. Test it with a toothpick.
>
> --
>
> For New Year's Day, we always cook up a "mess" of black-eyed peas
> (really beans). Don't forget to put a hamhock or a piece of salt pork in
> with the peas, and make a pan of cornbread.
>
> To serve, slice a piece of cornbread through the middle and open it up
> on the plate. Then spoon the peas over, including as much "juice" as you
> like.
>
> Note: Black-eyed peas cook a *lot* faster than most other kinds of dried
> beans. A couple or three hours will do it, with *no* pre-soaking. If you
> cook them too long, they'll turn to mush.
>
> Isaac