Mamaws' Corn Bread
I was taught to cook corn bread by a wonderful woman. We called her Mamaw. She could not read or write but that woman could cook up a storm. My days spent with Mamaw are very dear to me. I miss her very much.
This is what I remember but there are changes as you will see in the note at the bottom.
1/4 c. butter or margarine or bacon drippings
2 C. corn meal (either yellow or white)
1/2 c. all purpose flour
1 1/2 t. baking powder
2 1/2 c. clabbered milk(buttermilk or milk w/ 1 t. vinegar added)
2 large eggs slighly beaten
All country recipes work best in an old seasoned cast iron skillet. But if you dont have one just use a pan.
Turn oven on to 425 degrees.
Place butter or margarine or drippings into the pan for the cornbread. Place it into the oven for a few minutes to make it warm and to melt the butter or margarine.
While that is happening, place all the dry ingredients into a bowl give it a good stir and now, in a seperate bowl mix all the liquid ingredients together.
Take your pans out of the oven just before the liquid and dry ingredients are totally blended together. After they are mixed pour into the hot pan and bake for about 30 minutes. It will be nice and golden when it is done.
Note:
If you wish to you can add cracklings, crumbled bacon, or ham bits. I have even been known to throw in some cheese. If you like it hot jalapenos may be added. I have added onions too when I had cracklins and cheese in it. Use your imagination it is so much fun :o)
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