at Mon, 19 Sep 2005 05:45:50 GMT in <Omelet-C0CC8E.00455019092005
@corp.supernews.com>, (OmManiPadmeOmelet) wrote :

>Is there such a thing?
>Is it possible to make cornbread with just cornmeal and no other grain?

Here's another recipe, good for using up milk that you accidentally left
too long and it got sour:

2 cups cornmeal
2 cups sour milk (or use buttermilk if you don't have any sour milk around)
3 eggs
2 tbsp butter
1 tsp baking soda
1 tsp salt.

Preheat oven to 450F. Thoroughly grease a heavy cast-iron skillet with lard
or bacon grease.

Mix the cornmeal, baking soda, and salt together. Cut in the butter until
the mix is pretty uniform. In a separate bowl, beat the eggs until frothy
and pale yellow. Set the pan in the oven and allow it to heat until nearly
smoking. At this point, quickly combine sour milk, eggs, and cornmeal
mixture, beat briefly, and pour into the pan. After about 5 minutes, turn
down the oven to 400F without opening the door. Bake for another 25 minutes
or so, or until the top is uniformly brown. This is great eaten warm, or
you can allow it to cool if you prefer.

A cast iron skillet or other pan of cast iron is critical for best results
because it retains the heat best. You can even find purpose-made cornbread
pans built of cast iron, but I figure since the 10" skillet works fine and
is multipurpose, no need to get a special pan for one application.

*DON'T* use ultra-pasteurized milk because it doesn't go sour - it simply
proceeds directly from drinkable to spoiled. Sour milk produces a somewhat
sweeter, richer flavour than buttermilk but you can use buttermilk if you
don't feel like taking risks with milk that's definitely gone sour.
However, I make this all the time as I say, to use up milk that's gone past
its prime. Makes for less waste.

--
Alex Rast

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