Saturday, October 27, 2007

Cornbread

I absolutely love Three Rivers Cornmeal Mix. Even Ama B, who makes the best scratch cornbread, swears by it. Sadly, the Three Rivers brand has been axed. The next best thing is White Lily. So buy some, but make these changes to their recipe:

Equipment: 8-9" black iron skillet, well seasoned. (See How-to's)

Heat oven to 500

NO SUGAR - this is Yankee heresy
Do not use cooking oil, substitute a little bit more Crisco

Stir together the cornmeal mix, eggs, and buttermilk. Heat the Crisco in the iron skillet on the cook top until shimmering. Stir the hot Crisco into cornmeal mixture and pour back into hot skillet. Place in the oven and bake about 10-15 minutes until top begins to brown. Remove from pan and, carefully, turn out on to a plate. Slide the corn pone back into the skillet and return to the oven for another 5 minutes. Turn the pone out on to a plate, flip so that the browner side is up. Slice and serve immediately. Good cornbread waits for no man.

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