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Phyllis Stone

"The Cook" > wrote in message
...
> On 16 Oct 2006 04:02:16 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Oh pshaw, on Sun 15 Oct 2006 03:49:45p, The Cook meant to say...
>>
>>> On Sun, 15 Oct 2006 22:29:14 GMT, (TammyM) wrote:
>>>
>>>>Fixin' to make some for dinner. Along with the black bean soup as
>>>>it's turned out to be a cool enough day for such. So what's your
>>>>special cornbread recipe?
>>>>
>>>>TammyM
>>>
>>>
>>> Here is mine.
>>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Corn Bread
>>>
>>> Recipe By :Betty Crocker Cook Book
>>> Serving Size : 12 Preparation Time :0:00
>>> Categories : Breads
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 2 eggs
>>> 2 cups buttermilk
>>> 1 teaspoon baking soda
>>> 2 cups corn meal
>>> 1 teaspoon salt
>>>
>>> Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
>>> pans or a square pan 9X9X1 3/4". Heat in oven while mixing batter.
>>>
>>> Beat eggs. Beat in other ingredients with a rotary beater just until
>>> smooth.
>>>
>>> Bake 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes for
>>> corn bread.
>>>
>>>
>>> Copyright: Betty Crocker Cookbook 1960
>>
>>Exactly the ingredients and proportions I use, except that I bake it in a
>>preheated sizzling hot black iron skillet.
>>
>>I also use stone-ground cornmeal.
>
>
> I have been using a combination of a white corn meal and a yellow
> coarse ground meal (polenta type.) I also use a preheated cast iron
> skillet with a little bacon grease melted in it an poured into the
> mix.
>
> The white corn meal comes from an old mill about 10 miles from me. I
> managed to get the meal before they made it self rising.
> --
> Susan N.

I mostly do that too. I use less than 1/4 cp of flour and coarse cornmeal
and polenta to make up the 2cps. I do add about a tsp. of sugar and lots of
freshly ground pepper.