[gardeners] Arkansas cornbread recipe

George Shirley (gardeners@globalgarden.com)
Sun, 08 Apr 2001 08:29:15 -0500

2 cups cornmeal
2 cups buttermilk
2 eggs
1 teaspoon salt
1 teaspoon baking soda

Mix dry ingredients well. Beat eggs and add to dry mix, pour in buttermilk and
mix all well (I do this with a whisk and it works well). The mixture will be
"soupy" but that's the way it's supposed to be.

Heat oven to 450F. I use a cast iron skillet with a little oil in the bottom and
put the skillet in when I turn the oven on. This way the skillet heats to the
same temperature as the oven. When the oven reaches 450 put the mixture into the
skillet and set the timer for 20 minutes. Test with a tooth pick to see if done
and if not bake another 5 minutes. The bottom and sides of the pone will be
crispy with a nice center. We like it with a little butter, with beans poured
over it, and, best of all, with milk poured over the hot cornbread, a little
chopped sweet onion, and some black pepper. Cornbread and milk is an old
southern favorite. Even Miz Anne has grown to like it. She does still like the
cornbread with some molasses on it too. That's the way her family had cornbread
up north yonder in Yankeeland.