Friday, January 22, 2010

Mama's Country Cornbread

It's a cold rainy Friday here in the Holler. O Wise One has decided to catch up on some much needed repairs inside today. Window that's sticking, squeaky bathroom door, things like that. So I have decided it is a day for comfort food. Growing up in Southeast Louisiana nothing says home more than red beans and rice, smothered tomatoes and okra and Mama's cornbread. Thought I would share a little of the goodness and post the cornbread recipe for y'all. Enjoy

Corn Bread

1 1/2 cups all purpose flour
1/4 cup sugar
1/2 cup yellow cornmeal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups buttermilk
2 eggs slightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine melted

Step 1
Preheat oven to 350 degrees.

(Note) I like to make my cornbread in my mama's cast iron skillet. If you don't have a skillet you can use an 8 X 8 baking dish. If using a cast iron skillet I put my skillet in my warming oven to get it hot....

Step 2

Sift flour, sugar, cornmeal, baking powder and salt into medium size mixing bowl and set aside.

Step 3
In second bowl mix together buttermilk, 2 beaten eggs, 1/3 cup vegetable oil and 3 Tablespoons melted butter or margarine. Mix well.
Step 4

Combine wet ingredients with dry ingredients and stir just until moistened.
Step 5

Remove hot frying pan from oven, spray with nonstick cooking spray. (Or spray cool baking pan) Pour mixture into hot skillet. You will see small bubbles form around edges and batter immediately will begin to rise around edges of hot skillet. Put into oven a cook for 35 minutes. ( By putting into hot skillet the crust will be golden brown and cruchy on the outside while tender inside)

Step 6

After approximately 35 minutes remove from oven and allow to cool for a few minutes. Cut and serve warm . Enjoy

Oops almost forgot!

Step 7

Riley and Rosie must taste all cornbread. Did I mention that is their ABSOLUTE FAVORITE ...

Blessings from the Holler

The Canned Quilter

1 comment:

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