Last night I wanted some cornbread, and instead of our favorite recipe I decided to try this quick one that uses my cast-iron skillet. It's a very traditional cornbread. That means it's kind of dry and very gritty with cornmeal. Some people really like that kind of cornbread. I have had it in restaurants, even. But we prefer the soft, sweet cornbread, like the one linked above. I wouldn't make this one again, just based on personal preference.
Sylvia's Ozark Cornbread
Posted on CLBB (bobmark)
from The Cornbread Gospels by Crescent Dragonwagon
This delicious, ultra-low-fat buttermilk cornbread, very easy, was the Teague family cornbread for decades - a straightforward, very tasty plain formula. This is so healthful and quick to make that you could eat it daily -- as Ozark natives did (with bacon fat instead of oil) for generations.
Veg. oil cooking spray
1 Tbsp butter
2 cups stone-ground yellow cornmeal
1 tsp baking soda
1 tsp salt
2 cups buttermilk
1 Tbsp mild vegetable oil
1. Preheat the oven to 400.
2. Spray a cast iron skillet with oil, add the butter and put in the oven to heat. Meanwhile, stir together the cornmeal, baking soda and salt in a medium bowl.
3. In a smaller bowl, beat the buttermilk with the eggs and oil.
4. Combine the two mixtures. As always, be careful not to overbeat, stirring until wet and dry are just combined. (Bob note: the batter will be thin. Don't worry!)
5. Scrape the batter into the skillet and bake the cornbread until it is golden brown and crust at the edges, 23 to 27 minutes. Serve hot, in wedges.
Yield: 8 servings