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GENERIC CORN BREAD RECIPE




Source of Recipe


My friend Twinkle


List of Ingredients





Generic Corn Bread Recipe
1 1/2 cups self rising corn meal*
1 1/3 cups of buttermilk or 4 tblsps buttermilk powder and 1 1/3 cups water
1 or 2 eggs (beat lightly)
2-3 tblsps hot vegetable oil

Recipe





Pre-heat oven to 425 degrees while heating the well oiled skillet over medium heat. If using buttermilk powder, mix it well with the corn meal before adding the other ingredients. When the oven is ready, mix all ingredients; add buttermilk or liquid, if necessary, to make a rather thin, but not watery batter. Pour the batter into the skillet, place in the oven, and cook until golden brown (usually 25-30 minutes)
*If you use plain meal, then add 1 1/2 tsp salt. If you use buttermilk, add 1/2 tsp baking soda, or if you use regular milk, add 2 tsp baking powder. Mix all dry ingredients before adding liquids.You may have to experiment until you get the leavenings right for your taste and the corn meal you are using.

Crackling cornbread: Stir in 2/3 cups of pork cracklings to the mixed batter and cook as above; use cracklings made by rendering fresh, uncured pork fat to lard. Other types of cracklings, such as those made from salt pork or pork rinds are not used for making cornbread.

Mexican cornbread: To the generic recipe batter, stir in 1 cup of cream corn, and all the chopped hot green peppers you think you can tolerate; you may need to decrease the amount of liquid in the basic recipe. Optional: Stir in 1 cup of grated sharp cheddar cheese. Cook as above.

Hard pone: If you use plain meal instead of self rising meal in the generic recipe, you will get what is called a hard pone, which some people enjoy. Of course, the bread does not rise, and the bread browns slower. For my part, I don't think hard pones taste or look very well, but they make reasonably good frisbees.