Corn Bread
serves 18-24
3 3/4 cup buttermilk (or same of milk plus 3 T vinegar)
5 Tablespoons oil, lard, or bacon drippings
4 1/2 cup medium grind cornmeal
1 1/2 cup all purpose flour
4 1/2 teaspoons baking power
3 teaspoons salt
1 Tablespoon sugar
3 eggs
Heat oven to 375.
Put oil/fat in metal baking pan over medium heat until nicely warm and add oil. Turn off fire.
Mix dry ingredients. Mix egg and milk and combine, adding more milk if it seems too dry.
Pour into baking pad and cook for 30 minutes until top is lightly browned and sides have pulled away from the pan; a toothpick inserted into center will come out clean.
adapted from "How to Cook Everything," p831
What we learned: Double this and cook in a deep steam tray in the convection oven until lightly brown on top and people love it!
Skillet Corn Bread
serves 24-30 (wheat free)
6 cups buttermilk (or 6 cups milk and 5 Tablespoons of vinegar)
6 eggs
3 teaspoons baking soda
6 cups yellow cornmeal
6 Tablespoons sugar
3 teaspoons salt
9-12 Tablespoons melted butter
Heat oven to 450.
Mix eggs, buttermilk and butter baking soda. In separate bowl, sift together cornmeal, sugar, salt. Mix together and pour into a greased cast-iron skilled. Cook until golden brown and firm.
adapted from "Texas Cowboy Cooking" by Tom Perini, p133
