Viewing post #775227 by bitbit
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You are viewing a single post made by bitbit in the thread called What's Brewing on Your Stove? ~ #6 ~ October 2011.
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My cornbread: * 2 cups yellow cornmeal , plus 1 tablespoon * 1-1/2 teaspoons baking powder * 1 teaspoon salt * 1 egg, lightly beaten * 1-1/2 cups milk * 3 tablespoons vegetable oil Preheat oven to 450°F. Put one tablespoon each of oil and cornmeal in the cast iron skillet and let heat in the oven. Combine the remaining cornmeal, baking powder and salt, and set aside. Stir together the egg, milk and 2 tablespoons vegetable oil. Combine cornmeal mixture with milk mixture, stirring just enough to moisten. Pour into hot skillet on top of browned cornmeal. Bake 18 to 20 minutes, until it pulls away from sides of skillet and is slightly browned on top. A couple notes... My grandma uses buttermilk most of the time when she makes it, but I don't tend to have that on hand. I'm not sure if it's 1:1 with the milk in this version or not. Browning a bit of cornmeal first (I don't measure it, but I estimate a tablespoon would cover the bottom of my skillet) gives it a really nice crust on the bottom, but you have to time it to brown and not burn the cornmeal while you mix up the rest of the ingredients. |
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