A new old fashioned Corn Bread
Oct 23, 2013 23:45:53 GMT
Post by Don Cuevas on Oct 23, 2013 23:45:53 GMT
I recently had to modify our standard, off the box label Aunt Jemima Cornbread recipe as we changed to Bob's Red Mill Organic Coarse Cornmeal.
The old warhorse recipe is below:
Here's my cornbread recipe. It's really simple. It came off a box of Aunt Jemima Cornmeal 35 years ago. We had to Xerox this recently becuz the original was starting to disintegrate:
Preheat oven to 425º
Place an 8-9-inch diameter heavy baking pan, or a cast iron skillet to preheat for a few moments.
In a medium size mixing bowl, combine 1 1/2 cups cornmeal (we prefer yellow, preferably coarsely ground, but no big deal)
•3 Tablespoons white flour
•1 1/2 teaspoons Baking Powder
•1/2-3/4 teaspoon salt
•1/4 teaspoon Baking Soda (only if using buttermilk as the liquid.)
Mix briefly to combine.
•1 egg, lightly mixed
•1 1/2 cups of Milk or Buttermilk (we prefer the buttermilk)
Mix with the dry ingredients just long enough to wet them.
Add
•2 Tablespoons of shortening or bacon fat, heated briefly in the pan in the oven. Combine well with the above mixture.
Pour into greased pan.
Remember, the pan is HOT!
Place in the oven for about 20 minutes, or until top is beginning to brown. Serve immediately for best results.
Pass the butter and the molasses.
*******************************************************
The NEW twist is to put the coarse cornmeal in the bowl with the salt and the buttermilk powder, then heat the water to boiling. Pour into the cornmeal, stir well, and let cool down 15 to 20 minutes.
Then add the rest of the ingredients in the usual order.
The boiling water softens the grit like grains and makes the cornbread emerge more moist, without that milling effect on the molars.
With 2 or even 3 TBSPS of bacon fat (although sometimes I substitute olive oil), you really won't need to butter your wedges.
The old warhorse recipe is below:
Here's my cornbread recipe. It's really simple. It came off a box of Aunt Jemima Cornmeal 35 years ago. We had to Xerox this recently becuz the original was starting to disintegrate:
Preheat oven to 425º
Place an 8-9-inch diameter heavy baking pan, or a cast iron skillet to preheat for a few moments.
In a medium size mixing bowl, combine 1 1/2 cups cornmeal (we prefer yellow, preferably coarsely ground, but no big deal)
•3 Tablespoons white flour
•1 1/2 teaspoons Baking Powder
•1/2-3/4 teaspoon salt
•1/4 teaspoon Baking Soda (only if using buttermilk as the liquid.)
Mix briefly to combine.
•1 egg, lightly mixed
•1 1/2 cups of Milk or Buttermilk (we prefer the buttermilk)
Mix with the dry ingredients just long enough to wet them.
Add
•2 Tablespoons of shortening or bacon fat, heated briefly in the pan in the oven. Combine well with the above mixture.
Pour into greased pan.
Remember, the pan is HOT!
Place in the oven for about 20 minutes, or until top is beginning to brown. Serve immediately for best results.
Pass the butter and the molasses.
*******************************************************
The NEW twist is to put the coarse cornmeal in the bowl with the salt and the buttermilk powder, then heat the water to boiling. Pour into the cornmeal, stir well, and let cool down 15 to 20 minutes.
Then add the rest of the ingredients in the usual order.
The boiling water softens the grit like grains and makes the cornbread emerge more moist, without that milling effect on the molars.
With 2 or even 3 TBSPS of bacon fat (although sometimes I substitute olive oil), you really won't need to butter your wedges.
