On Wed 06 Jul 2005 07:32:43p, Robert Sparkman wrote in rec.food.cooking:
Does anyone have a recipe for gritted cornbread?
You really need stone ground cornmeal for the texture you want.
2 cups stone ground cornmeal, either yellow or white
1 teaspoon salt
1 teaspoon baking soda
2 eggs, well beaten
1-3/4 cup buttermilk
1/4 cup bacon drippings or melted Crisco
Preheat oven to 425°F. Place bacon drippings in 9-inch cast iron skillet
or heavy baking pan. Place in oven as it preheats. Drippings should be
almost smoking hot when ready. Do not allow to cool.
Combine cornmeal, salt, and baking soda in large mixing bowl.
With a whisk or fork, beat eggs and buttermilk into dry mixture. (Start
with 1-1/2 cups of the buttermilk. Batter should be thick, but pourable.
Add additional butter as necessary.)
Carefully pour hot drippings into batter while continuing to beat.
Pour batter into skillet. It should sizzle as it hits the pan.
Bake in upper third of oven for 30-35 minutes, or until firm to touch and
Turn bread out upside down on large plate. Slide back into pan top side
down, return to oven, and bake an additional 5 minutes.
Turn bread out right side up on plate, cut into wedges, and serve very hot.
Wayne Boatwright *¿*
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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