Crusty Cornbread. -- Best Recipes

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Date Posted: 10/ 5/00 10:37:50pm
Author: CB
Subject: Crusty Cornbread.

Cast iron skillet (10 inches) is best for this because of the high
temp needed for the crust to form.

Read all instructions and follow steps exactly.
Cornbread

2 cup buttermilk (or 14 ounces of milk + 2 ounce vinegar or lemon juice, mixed and left to
sit for about 30 minutes until curdled. If you're in a hurry, mix the milk and vinegar or
lemon juice and microwave it for 20-30 seconds on high power.)
2 large egg
2 cup cornmeal, yellow or white
yellow for a more crumbly cornbread.
white for a smooth-textured cornbread.
1/2 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder (if you're at high altitude, use 2 teaspoon baking powder,
else the cornbread will rise too high, then fall)
2 or 3 tablespoons of bacon drippings or vegetable oil (enough to layer the bottom of the skillet)

Pour drippings or oil into a 10 inch cast iron skillet. Heat pan in a 450 degree
oven until oil is SMOKING HOT
While pan is heating, mix dry ingredients in medium-sized
bowl. Beat egg into buttermilk. Add liquids to dry mixture, just until blended. Do not overmix!

Carefully remove the smoking pan from oven and pour cornbread batter into pan. If the oil is
PROPERLY hot, then the batter will sizzle as it hits the oil. (This sizzle is what makes a nice,
crunchy bottom crust.) Bake for 15-20 minutes, or until the top crust is golden brown.

Serve with butter or margarine.

Note 1: The batter will begin to rise as soon as the liquid and dry ingredients are mixed, so
mix them RIGHT before you remove the hot pan from the oven.

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