Jill, my mother-in-law made cornbread almost everyday for lunch and sometimes for supper too. She said you have to put your heart in cornbread when I asked her how she made it. I think you did just that! She did almost the same as you without the flour, and with white Three Rivers Cornmeal. We have a mill about 2 miles from us where we buy our cornmeal and grits, and I always use the white meal, and I usually just make mine thin and on top of the stove in my cast iron skillet. Good stuff! On Saturday, March 23, 2013 3:09:54 PM UTC-4, jmcquown wrote:
> I just baked a pan of cornbread. I had laid out all the ingredients.
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> Yellow cornmeal, yep. Flour, yep. Baking powder, yep. (Made a note, I
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> need to buy more flour and also baking powder.) Salt, yep. An egg,
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> yep. Buttermilk... didn't have any so I soured plain milk with vinegar.
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> I'm sure someone will have a hissy fit because I use vegetable
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> shortening in my cornbread. Substitute butter if you wish but please
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> don't try to use EVOO, it won't be good.
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> Anyway, I heated the cast iron skillet in the oven with a dab of
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> shortening at 425F. Got it sizzling hot. Meanwhile I combined the dry
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> ingredients and cut in the shortening. I added the soured milk. Beat
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> the mixture until fairly smooth, then poured it into the hot skillet. I
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> put it in the oven... then I noticed ooops! The egg was still sitting
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> on the counter! Lickety split I got the pan out of the oven and quickly
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> cracked the egg and stirred it into the batter (which was sizzling) in
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> the skillet. I had to stir it very quickly so it wouldn't cook like
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> scrambled eggs. Whew! I managed to add the egg just in time. Saved
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> it! It smells delicious.
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> http://i1342.photobucket.com/albums/...ps82e347fe.jpg
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> Jill