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re: TD.com Recipes and Recipe Book Thread
Posted on 12/31/12 at 4:14 pm to Winkface
Posted on 12/31/12 at 4:14 pm to Winkface
Cornbread - Hard times recipe
From my Granny Cooksey - Isola, Mississippi
1 cup white corn meal (Martha White please)
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 - 1 1/2 cups buttermilk
+ enough water to get to batter consistency
(no eggs = hard times because eggs were too useful for other things)
If using Self rising flour, leave out Baking Soda and Baking Powder as they are already in the SR flour mix.
Heat skillet then add bacon fat 2 Tablespoons
Add batter when oil is sizzling temp
cook at 390 - 400 degrees - If using a wood stove, only Granny knows when temp is correct. Thank the Lord for Gas or Electric ovens that you can set to correct temperature.
Cook for 30-40 minutes. Turn out on plate with a table knife under pone to keep it from steaming and getting wet as it cools.
Cut and eat with butter as soon as you can cut a wedge, or crumbled in soup, or crumbled into a bowl with peas, chopped onion and pea juice, or crumbled in a glass of milk, with a little chopped onion - eat with spoon.
Have had it this way at our house for so long, I turn my nose up at Cornbread made with an egg. And no sugar for me please.
From my Granny Cooksey - Isola, Mississippi
1 cup white corn meal (Martha White please)
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 - 1 1/2 cups buttermilk
+ enough water to get to batter consistency
(no eggs = hard times because eggs were too useful for other things)
If using Self rising flour, leave out Baking Soda and Baking Powder as they are already in the SR flour mix.
Heat skillet then add bacon fat 2 Tablespoons
Add batter when oil is sizzling temp
cook at 390 - 400 degrees - If using a wood stove, only Granny knows when temp is correct. Thank the Lord for Gas or Electric ovens that you can set to correct temperature.
Cook for 30-40 minutes. Turn out on plate with a table knife under pone to keep it from steaming and getting wet as it cools.
Cut and eat with butter as soon as you can cut a wedge, or crumbled in soup, or crumbled into a bowl with peas, chopped onion and pea juice, or crumbled in a glass of milk, with a little chopped onion - eat with spoon.
Have had it this way at our house for so long, I turn my nose up at Cornbread made with an egg. And no sugar for me please.
This post was edited on 12/31/12 at 4:17 pm
Posted on 1/12/13 at 1:12 pm to MeridianDog
quote:
Cornbread - Hard times recipe
From my Granny Cooksey - Isola, Mississippi
1 cup white corn meal (Martha White please)
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 - 1 1/2 cups buttermilk
+ enough water to get to batter consistency
(no eggs = hard times because eggs were too useful for other things)
If using Self rising flour, leave out Baking Soda and Baking Powder as they are already in the SR flour mix.
Heat skillet then add bacon fat 2 Tablespoons
Add batter when oil is sizzling temp
cook at 390 - 400 degrees - If using a wood stove, only Granny knows when temp is correct. Thank the Lord for Gas or Electric ovens that you can set to correct temperature.
Cook for 30-40 minutes. Turn out on plate with a table knife under pone to keep it from steaming and getting wet as it cools.
Cut and eat with butter as soon as you can cut a wedge, or crumbled in soup, or crumbled into a bowl with peas, chopped onion and pea juice, or crumbled in a glass of milk, with a little chopped onion - eat with spoon.
Have had it this way at our house for so long, I turn my nose up at Cornbread made with an egg. And no sugar for me please.
That's a good recipe but you can make it easy on yourself if you'll use Martha White self rising Cornmeal Mix.
It has the corn meal and flour already mixed together. All you add is the buttermilk. Try it one time and I bet you won't know the difference.
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