On Thu, 29 Oct 2009 21:29:47 -0700, sf > fired up
random neurons and synapses to opine:

>On Thu, 29 Oct 2009 20:55:23 -0500, Sqwertz >
>wrote:

>>I do, and most people in the South will agree (or insist!). T
>
>Get over it. The sun doesn't rise or set in the South.

Yahbut, the sun does rise and set on cast iron when it comes to
cornbread, IMHO. We inherited some great old cast iron pieces from my
late FIL and it *does* make a difference to the cornbread. I switched
cornbread recipes after I tried the one below (Mother, please forgive
me):

@@@@@ Now You're Cooking! Export Format

Cornbread

breads

1 teaspoon vegetable oil
1 tablespoon Butter
1 cup yellow cornmeal
2 teaspoon Sugar
1/2 teaspoon Salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup rapidly boiling water
3/4 cup buttermilk
1 large egg; beaten

Adjust oven rack to lower-middle position and heat oven to 450°. Set
8" cast-iron skillet with vegetable oil and butter. Measure 1/3 cup
cornmeal into medium bowl. Whisk remaining cornmeal, sugar, salt,
baking powder and baking soda together in small bowl; set aside.

Pour boiling water all at once into the 1/3 cup cornmeal; stir to make
a stiff mush. Whisk in buttermilk gradually, breaking up lumps until
smooth, then whisk in egg. When oven is preheated and skillet very
hot, stir dry ingredients into mush mixture until just moistened.
Carefully remove skillet from oven. Pour hot oil and melted butter
from pan into batter and stir to incorporate, then quickly pour batter
into heated skillet. Bake until golden brown, about 20 mins. Remove
from oven and instantly turn cornbread onto wire rack; cool for 5
mins, then serve immediately.

Contributor: The Best Recipe

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

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