Re: [gardeners] Getting ready already
George Shirley (gardeners@globalgarden.com)
Fri, 22 Nov 2002 19:22:52 -0600
Arkansas Cornbread, any other cornbread is just cake 'cause it has sugar
in it.
2 cups cornmeal, I prefer yellow but some like white
2 cups buttermilk
2 eggs
1 teaspoon salt
1 teaspoon baking soda
beat eggs well, add to two cups buttermilk and stir well. Mix cornmeal,
salt and baking soda together in a bowl, add buttermilk and eggs, stir
well without beating.
Have an oven heated to 450F but stick a 10 inch cast iron skillet in it
before heating it. In the skillet you want to have 1 tablespoon oil.
Once oven heats to 450F pour your cornbread batter in it and set the
timer for 20 to 25 minutes. Test for doneness with a toothpick or
broomstraw. You can eat it anyway you want but the old time way around
home was to crumble the hot cornbread in a bowl, put in a little chopped
onion, black pepper to taste, and put in milk. Miz Anne and I still like
that for supper every once in awhile but when I was a child it was a
mainstay when money was tight. Mom also used to put chopped up
cracklings in the the mix before baking but I never really liked it that
way.
George
pennyx1@juno.com wrote:
>
> George, Jimmie was spoiled rotten by a former cleaning woman who
> used to arise at 5:00am in order to bake him some fresh corn bread,
> southern style, on her days working here.
>
> He hates the sweet corn muffins which are so popular. Her corn bread
> was not sweet at all.
>
> Do you have a recipe...? I would gladly bake it and bring it to
> Thanksgiving!
>
> Penny, NY
>
> .
>
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