Tuesday, November 13, 2012

Cornbread Cooking Class

Here is my tried and true, tested recipe for some of the best cornbread ever. My late sister-in-law Sharlene made some of the best cornbread I had eaten. I really miss her and her love for great food. I worked on this recipe until I got it right. You do not have to use yellow cornmeal, I just like the color, although the one in the picture is white cornmeal.

I am gonna post the recipe for my Sausage Cornbread next. You think the cornbread is good, awww baby, the sausage cornbread will bring your tongue to it's knees. I use a cast iron skillet and recommend you do as well to get that good crispy texture on the bottom.

2 cups yellow cornmeal (I like martha White)
1 tsp Tony Chachere's Cajun Seasoning
½ tsp baking powder
2 eggs
1 ½ cups buttermilk
2 tbs oil (I like corn oil)
2 tbs bacon grease

Put bacon grease in a cast iron skillet, and place in a preheated 425º oven for 10 mins. Mix first 3 dry ingredients thoroughly in a bowl with a whisk. Mix next 3 wet ingredients in another bowl or big measuring cup. Combine wet and dry using whisk.

Remove skillet from oven. Pour batter mix into melted, hot bacon grease and give the skillet a little shake to settle the mix. Bake for 15 mins. or so until top of the cornbread browns a little and you cap tap the top and feel it is solid. Enjoy!

1 comment:

  1. Sounds like a yummy recipe Tim.

    Unfortunately I'm eating very little corn as it runs my blood sugar up.

    I'm sure missing it too.

    Happy early Thanksgiving.


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