|Basic Cornbread, Fresh From Cindy's Skillet....Ummm Ummm UMMMPH!|
The recipe is at the bottom of this post. But first, allow me to open my mind on a few cornbreadisms (How do you like my new word?).
|That's the Way, Uh Huh Uh Huh, I Like It, Uh Huh Uh Huh|
True cornbread is not sweet. This is a particular sore spot with me because there are many folks today who buy sweet cornmeal mix for cornbread and think that it is authentic cornbread. I myself was raised by a Yankee mom who fell under this belief. Until I got married, I thought cornbread was supposed to be sweet; and, truth be told, I didn't like it much. Thank God I have since been disabused of that notion by my southern woman.
Also, cornbread should be slightly crunchy. It complements many types of meals, but especially goes well with collard and turnip greens, spinach, butter beans, mac and cheese, blackeyed peas, and soups.
|Crumble Up Some Cornbread In a Glass of Buttermilk---Can Be Habit Forming|
Also, while the recipe that follows is basic, you are encouraged to add generous slices of jalapeno to the mix before baking to create Mexican Cornbread. I like Mexican cornbread as well as the basic variety, but that is a matter of individual taste. Experiment. Enjoy.
PS---Any complaints with the following recipe should be addressed to my wife, Cindy. Ha.
Cindy's Basic Cornbread (oh yeah, babe):
1 Cup White Corn Meal Mix (Cindy prefers "White Lily" brand)
1 Cup Buttermilk
2 tsp canola oil
Mix corn meal mix with buttermilk
--Preheat oven to 425 degrees
--Add 2 tsp canola oil to cast iron skillet (Lodge #3)
--Place in preheated oven about 6 minutes
--The oil will expand
--Pour a little of this hot oil from skillet into corn meal batter and stir
--Add corn meal batter to hot skillet
--Bake for about 25 minutes
(Use the same proportions to make cornbread in larger skillets)