Cornbread

(click to enlarge)	Cornbread USA Southeast
(click to enlarge)	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 omelet pan. A real Southern cornbread is made with buttermilk and doesn't contain sugar.

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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

Make: - (40 min - 20 min work)

Preheat Oven to 375°F.
Mix all Dry Items in a bowl.
Mix all Wet Items in a bowl.
Stir Wet ingredients into Dry ingredients until thoroughly mixed.
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.
Bake until firm and nicely browned - about 20 to 25 minutes.

NOTES:

Sugar: A proper Southern corn bread does not contain sugar, but many other recipes call for it - it's up to you.
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.
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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