THE CITY FARMGIRL'S SOUTHERN CORNBREAD
1 ½ cups white corn meal
½ cup plain flour
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
1 egg, beaten
1 ½ cups buttermilk
¼ cup oil
Your favorite well-seasoned cast iron skillet (mine is 8").
First, Heat the oven to 450 degrees.
Then, Put oil in your favorite well-seasoned cast iron skillet and put it in the oven for 5 minutes.
Mix corn meal, flour, baking powder, salt and baking soda in a bowl.
Add the egg and the buttermilk to the mix.
Then pour in the hot oil from the iron skillet.
Mix well, but you know, not violently. Go easy for a soft, light bread.
Pour batter into the hot iron skillet and bake 20-25 minutes until lightly golden brown.
Oh my! Oh me, oh my!
So glad you posted this recipe. Won't you please tell this yankee girl how to make black eyed peas? I enjoy your posts, just wish you'd do them more often. :)
ReplyDeletehaha I am here to help all yankee girls learn to make cornbread and balck eyed peas AND GRITS! I'll write up how I do the peas, but I didn't take pics. will get it up soon. and on the blogging frequency thing. yeah, I'd like to post more often. it's just so...time consuming...sigh. Hope you visit me at The City Farmgirl Blog at www.maryjanesfarm.com? I post there without fail every other Tuesday. :)
ReplyDeleteOh, this stuff looks so GOOD, I'd fall off the gluten-free wagon for cornbread ;) :) :) Love and hugs from the ocean shores of California, Heather :)
ReplyDeleteyou look so good, Heather! stay on that wagon. bet there's something similar that is gluten-free? 'cause, man, you are getting it done! so proud of you!!
Delete