Serving
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Cornbread
USA South

Serves
Effort:
Sched:
DoAhead:  
var.  
**
40 min  
Yes
Corn Bread is the bread of the American South. A proper Southern kitchen has a seasoned iron skillet used only for corn bread and kept with the care a chef uses for his French omelet pan. There are many variations but a real Southern cornbread is made with buttermilk and doesn't contain sugar.



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1
1/2
2
1
1
1/2
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3/4
1/4
2
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ar
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c
c
T
t
t
t
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c
c

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-- Dry Items
Yellow Corn Meal
Flour, all purpose
Sugar (?? 1)
Baking Soda
Baking Powder
Salt
-- Wet Items
Buttermilk
Oil (2)
Eggs large
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Oil for pan
  1. Preheat Oven to 375°F.
  2. Mix all Dry Items in a bowl.
  3. Mix all Wet Items in a bowl.
  4. Stir Wet ingredients into Dry ingredients until thoroughly mixed.
  5. Oil your cornbread skillet (or a 7" x 11" baking dish) liberally. A skillet should be preheated in the oven and the batter should sizzle when poured in, but you'll want to go more gently with a glass dish.
  6. Bake until firm and nicely browned - about 20 to 25 minutes.
NOTES:
  1. Sugar:   A proper Southern corn bread does not contain sugar, but many other recipes call for it - it's up to you.
  2. Oil:   Melted bacon drippings would be properly Southern, but vegetable oil will work fine for the porkophobe. Some recipes call for "vegetable shortening" but be sure to use a "no trans fats" version.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
2ev_cornbread1 051224 lat   -   www.clovegarden.com
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