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A Cooking Adventure
with Thom |
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Printer Friendly Copy
This is my favorite recipe for cornbread
(cornpone). It is great with soups, pinto beans, and
greens. No true southerner would consider a pot of
collard greens without a skillet of cornbread to go with it.
A slice or wedge of hot cornbread cut in half and buttered
is really a good Southern treat. There is a well known
truth about mixing the ingredients to give you a pone that
rises properly. Here it is:
"Let as little time as possible elapse between combining the
dry and liquid ingredients and putting it in the oven. Once the baking powder, baking soda, and
buttermilk get together then the rising process begins.
Don't mix the dry and wet together until you are ready to
put it in the oven. If you do the pone will be flat
and difficult to eat." |
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Ingredients
2½ cups white
corn meal, coarse ground (White Lilly is Best)
1 cup flour
1 tablespoon
sugar
2 teaspoon
salt
2 teaspoons
baking powder
½ teaspoon baking soda
2 eggs,
lightly beaten
2 cups
buttermilk
2 tablespoons oil (melted butter can be substituted for the
oil)
1 tablespoons bacon drippings |
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Cooking Method
Preheat oven to 450°F.
Put bacon drippings in skillet and place in oven for 4 to
5 minutes.
Combine all dry ingredients and set aside.
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In a medium bowl combine
the beaten egg, buttermilk, and oil (butter if using).
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Remove hot skillet from oven; swirl slightly so grease
coats sides of skillet.
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Quickly combine the cornmeal mixture and
the buttermilk mixture, stirring just enough to moisten.
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Pour at once into hot greased iron
skillet, muffin tins, bread pan, or corn stick pans.
Bake about 12 to 15 minutes for muffins or
corn sticks, and 18 or 20 minutes for pan or skillet. Cornbread
will begin to pull away from the sides of the pan. |
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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