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11.6 Cornbread




Description

This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo kupstas@cs.unc.edu with numerous contributions by others.

11.6 Cornbread

contributed by Meg Fortino


2 tablespoons bacon grease
2 eggs
1 1/2 cups buttermilk
2 cups self-rising cornmeal (this is corn meal with the
proper proportions of baking soda, baking powder, and salt
already added; you can use regular cornmeal and add the
required other ingredients)


Turn the oven to 425 (F). Put the bacon grease in a 10" iron
skillet. Put the skillet into the oven. Meanwhile, combine the eggs
and buttermilk. Put the cornmeal into a large bowl. When the bacon
grease is melted, pour the grease into the eggs and buttermilk while
mixing. Stir the egg/buttermilk/grease mixture into the cornmeal.
Pour the cornmeal into the hot skillet and spread it quickly.

Put the skillet into the oven and bake 25 minutes. Immediately
remove from the oven and upturn it onto a serving plate.

(If you leave it in the skillet, the good crust gets soggy. I
guess if you like gentler cornbread, you can leave it in the
skillet. But if you want gentler cornbread, you'll have to put flour
in the mix. This is hale-and-hearty cornbread.)

Serve with turnip greens with lots of pot likker and cold buttermilk.






 

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