Large Scale Central

Down South Cornbread-NT

General Discussion
#1

As Promised…

Here is how we do it Down South!

there are a few “must” that I will note with an *

1 3/4 Cup Self Rising Corn Meal

1/4 Cup Self Rising Flour

1 Egg (lightly beaten)

1 2/3 Cup Buttermilk *

1 Stick margarine

3 Tbsp. Crisco*

Blend Dry Ingredients…

Mix in Beaten egg and Buttermilk…

Melt margarine and Crisco together (microwave or stove top)…Add to above mixture…

Stir Well!

Pour into Well Greased Black Iron Skillet*…

Bake @ 425 for 25-30…until top is Golden Brown!

Serve Hot, with Butter…goes well with Pintos and Veg/Beef Soups. Some mix with milk in bowl and eat like cereal (never acquired this taste!)

for Buttermilk substitution:
1 Cup Sweet Milk (whole, 2% etc…)
1 Tbsp White Vinegar
mix and let stand for 5 min…

#2

Fairly close to what I use. But, without getting up and looking at my recipe, isn’t there suppose to be about a 1/4 tsp baking powder in it.?

#3

checked my recipie again…no baking powder…Called Mother in Law and Grandmother…neither had ever heard that? must be a regional thing!

Cook On!

cale

#4

Something in a far off memory tells me the buttermilk does soemwhat the same thing as the baking powder. Jan always adds the baking powder, that is what causes it to raise. But she doesn’t use buttermilk. Without the baking powder, what causes the bread to raise, if not the buttermilk?

#5

Called the Grandmother (MaMa) again…

had to explain why I was so curious…Grown men discussing Cornbread of all things…

By using Self Rising Corn Meal and Self Rising Flour…the need for Baking Powder is removed. (I will amend my recipe)

Buttermilk is used because Buttermilk is used…for that “special flavor”. (if none avail, use sweet milk and add vinegar)

Once again she stressed the importance of the Crisco (lard) and making the consistency that of a cake mix…not too wet, not too dry…nice and smooth.

The Black Iron Skillet is also a must, and it must be greased to the hilt! (with Crisco).

All this talk is gonna cause me to make up some-too bad wife is Weight-Watching!

cale

Now to get a hold of her recipe for “Mexican Cornbread”…

#6

That makes a lot more sense. I’ve never used self rising cornmeal or flour so am used to seeing baking powder in my cornbread and biscuit recipes. As the recipe stood using regular flour and cornmeal I was getting a vision of a large yellow hockey puck.

#7
Warren Mumpower said:
That makes a lot more sense. I've never used self rising cornmeal or flour so am used to seeing baking powder in my cornbread and biscuit recipes. As the recipe stood using regular flour and cornmeal I was getting a vision of a large yellow hockey puck.
or just plain yellow hockey! yuck
#8

I’ve seen what it looks like if you forget the baking powder. You can drive a nail in it and it will hold…:frowning:

#9

I’ve seen that “Hokey Puck” hardness. Takes a lot more butter and the dog will still fight you for it. The crumbling in “sweet milk” for a desert was one of my Mom’s treats. She always liked it, nobody else did.