Old-Fashioned Southern Baked Cornbread 1 1/2 cups cornmeal (white, yellow, or blue) 1 tablespoon baking powder 1/2 cup all-purpose flour 1 tsp. salt 4 tablespoons olive oil or melted bacon fat, divided 1 cup (or more) buttermilk
Preheat oven to 450 degrees. In large bowl, mix cornmeal, baking powder, flour, salt, 2 tablespoons of the oil or fat, and 1 cup of buttermilk. If cornbread batter is too thick (should be the pour-able consistency of pancake batter), add more buttermilk. Have a large cast-iron skillet with the remaining 2 tablespoons oil or fat heating on a burner. Heat until skillet and oil are very hot, but do not allow the fat to get hot enough to smoke. Leaving heat on under skillet, pour batter into sizzling hot skillet. This insures a nice, crispy crust and a tender middle. Allow batter to cook for about 30 seconds to 1 minute or until bubbles around edges of batter begin to look a bit dry. Instantly remove skillet from burner and turn immediately into preheated oven to bake until top is a deep golden brown (about 20 to 25 minutes). Remove skillet from oven, loosen edges and bottom of cornbread (if skillet has been properly seasoned, this step should be an easy one) and turn bread onto serving plate so that the crisp bottom side is uppermost. It is now ready to cut and serve immediately. **************Great Deals on Dell 15" Laptops - Starting at $479 (http://pr.atwola.com/promoclk/100126575x1220635228x1201407499/aol?redir=http:%2F%2Fad.doub leclick.net%2Fclk%3B213153654%3B34689672%3Bo) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
