Southern Cornbread
Being of southern heritage, I have a great fondness for cornbread.--piping hot and moist, buttered and very crispy--cornbread is the perfect complement to any meal. I lOve grits, And black-eyed peas, And collard greens, too. Which go very well with cornbread.
Warning to all y'all yankees and other non-Alabamians, y'all probably aren't going to like this. What you should do, is modify your cornbread recipe to have more baking-powder/salt so it will rise up and be lighter, and y'all seem to like having sugar in yer cornbread, which ruins it, yep. Instead of sugar, why don't ya try putting a bit of honey on it before eating it, that way any Alabamian nearby won't gag or nothing...lol
Really, this is the way it supposed to be. I wouldn't joke about something serious like cornbread.
Be sure and make enough so you'll have some leftover. Then, what you do is break it up into chunks, and put it in a bowl, or even better in a soup mug or drinking glass (what y'all call a "tumbler" or something) pour some milk over it and eat it with a spoon. What they call "cornbread and sweetmilk". Beats cornflakes!
Cornbread was being made by Native Americans long before the first Europeans settled the Americas. The earliest cornbread's were called "pone", from the Algonquin word "apan", and were a simple mixture of cornmeal, salt, and water. No one really knows why cornbread recipes differ so much between the Northern and Southern states. Northern cornbread's use significant amounts of sugar and flour, while Southern cornbread's use none at all.
Makin the best cornbread requires a cast-iron skillet, so if you all only have one of those wimpy frying pans with a wooden or plastic handle, you've got to make a trip to the store. Where can you find a good cast-iron skillet?
How To Consume Cornbread Serve hot. Slather with butter or margarine. Best served with southern "soul food," pot likker, vegetables, or soup.
Real Southern Cornbread
Ingredients:
2 cups of self rising cornmeal
1/4 cup of oil or shortening
1 cup of REAL buttermilk(made from milk straight from the cow)
1 fresh egg
1- 9 inch iron skillet
Preheat the oven to 425°
Put about 3 tablespoons of oil or shortening in iron skillet then heat in the oven at 425°. While it is heating, beat the egg, oil and milk, Combine the cornmeal. Remove skillet from oven, pour your mixture in batter will sizzle and return to the oven. Bake for 35 minutes or until golden brown. If your skillet is seasoned properly then it should remove from the pan with a crispy brown crust. I have used mayonnaise instead of the 1 egg and it tasted so good! I got so many compliments that day, so now I use mayo all of the time. With the REAl milk and this combination...the cornbread was just soooo goood! Try it!! Of course it is hard to find milk straight from the cow. Here are a few places you can try. Real Milk? Health benefits of Real Milk.
Hunt all the receipts you'uns lak but don't hunt the bears. They tend to git a little ear-a-tated. Have you ever seen a mad hillbilly bear? He's makes a junkyard dawg look lak a lap puppy. Click here for more cornbread recipes
Cornbread Tips: For a crusty cornbread, make sure there is a good "layer" of oil or shortening in the pan. A tablespoon of mayonnaise can be substituted for the egg. Use muffin or cornstick pans (preferably iron), to vary the shape. Instead of baking, fry the batter like pancakes. When directions on cornbread says to stir until moistened, be sure to do exactly this. Overbeating can result in a dense cornbread instead of light and fluffy. I "figger" you have enough Frisbees without baking your own.
Y'all be good now, ya heer?
Being of southern heritage, I have a great fondness for cornbread.--piping hot and moist, buttered and very crispy--cornbread is the perfect complement to any meal. I lOve grits, And black-eyed peas, And collard greens, too. Which go very well with cornbread.
Warning to all y'all yankees and other non-Alabamians, y'all probably aren't going to like this. What you should do, is modify your cornbread recipe to have more baking-powder/salt so it will rise up and be lighter, and y'all seem to like having sugar in yer cornbread, which ruins it, yep. Instead of sugar, why don't ya try putting a bit of honey on it before eating it, that way any Alabamian nearby won't gag or nothing...lol
Really, this is the way it supposed to be. I wouldn't joke about something serious like cornbread.
Be sure and make enough so you'll have some leftover. Then, what you do is break it up into chunks, and put it in a bowl, or even better in a soup mug or drinking glass (what y'all call a "tumbler" or something) pour some milk over it and eat it with a spoon. What they call "cornbread and sweetmilk". Beats cornflakes!
Cornbread was being made by Native Americans long before the first Europeans settled the Americas. The earliest cornbread's were called "pone", from the Algonquin word "apan", and were a simple mixture of cornmeal, salt, and water. No one really knows why cornbread recipes differ so much between the Northern and Southern states. Northern cornbread's use significant amounts of sugar and flour, while Southern cornbread's use none at all.
Makin the best cornbread requires a cast-iron skillet, so if you all only have one of those wimpy frying pans with a wooden or plastic handle, you've got to make a trip to the store. Where can you find a good cast-iron skillet?
How To Consume Cornbread Serve hot. Slather with butter or margarine. Best served with southern "soul food," pot likker, vegetables, or soup.
Real Southern Cornbread
Ingredients:
2 cups of self rising cornmeal
1/4 cup of oil or shortening
1 cup of REAL buttermilk(made from milk straight from the cow)
1 fresh egg
1- 9 inch iron skillet
Preheat the oven to 425°
Put about 3 tablespoons of oil or shortening in iron skillet then heat in the oven at 425°. While it is heating, beat the egg, oil and milk, Combine the cornmeal. Remove skillet from oven, pour your mixture in batter will sizzle and return to the oven. Bake for 35 minutes or until golden brown. If your skillet is seasoned properly then it should remove from the pan with a crispy brown crust. I have used mayonnaise instead of the 1 egg and it tasted so good! I got so many compliments that day, so now I use mayo all of the time. With the REAl milk and this combination...the cornbread was just soooo goood! Try it!! Of course it is hard to find milk straight from the cow. Here are a few places you can try. Real Milk? Health benefits of Real Milk.
Hunt all the receipts you'uns lak but don't hunt the bears. They tend to git a little ear-a-tated. Have you ever seen a mad hillbilly bear? He's makes a junkyard dawg look lak a lap puppy. Click here for more cornbread recipes
Cornbread Tips: For a crusty cornbread, make sure there is a good "layer" of oil or shortening in the pan. A tablespoon of mayonnaise can be substituted for the egg. Use muffin or cornstick pans (preferably iron), to vary the shape. Instead of baking, fry the batter like pancakes. When directions on cornbread says to stir until moistened, be sure to do exactly this. Overbeating can result in a dense cornbread instead of light and fluffy. I "figger" you have enough Frisbees without baking your own.
Y'all be good now, ya heer?
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