HERBED SKILLET CORNBREAD
Serves 6 to 8
Corn has always been especially important to the diet of many South ern
farmers, particularly during the years when the dreaded boll weevil wreaked
havoc on the cotton crop. There are dozens of varieties of cornbread cooked
in the South: corn pone, hoecake, hush puppies, spoon bread, and for a few
old-timers, crackling bread and ash cake cornbread, the last one laying
claim to medicinal value. Many farmers still openly boast that they love
their cornbread better than cake. This is our family's standard buttermilk
cornbread recipe, but I have dressed it up with some fresh herbs, which I
think provide a refreshing taste.
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup bacon drippings (you can substitute melted butter)
2 eggs, lightly beaten
1 teaspoon each, fresh and finely chopped: chives, parsley, sage, thyme
1. Preheat oven to 400* F.
2. In a medium bowl, combine the cornmeal, flour, sugar, baking
powder, and salt.
3. Add the buttermilk, bacon drippings or melted butter, and eggs
and stir until just combined. Add the herbs and stir until the mixture is
smooth.
4. Grease a heavy 9-inch cast-iron skillet and set in the preheated
oven for about 4 minutes. Remove from oven, pour in the batter, and bake for
about 20 to 25 minutes or until the top is golden-brown and a knife inserted
in the center comes out clean. Coolon a wire rack, cut into large pieces,
and serve warm or at room temperature.
Dori Sanders' Country Cooking
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