It seems we always wanted to be in a hurry to grow up and get away from home to explore the world and see for ourselves just what life had to offer. Then in our later years we tend to reflect as much if not more on a childhood before we left home.
One thing that that we often reflect on, were the home cooked meals and how we miss those special one-of-a-kind mom and grandmother recipes. We took them for granted when they were still around and the meals were just a small part, or so we thought, when we were filling our pie holes with daily or weekend feasts.
Home cooking is not a dying art, but in some families they can be slipping away if we don’t pay attention and ask for the recipes along the way. There are some cultures around the U.S. that consider it offensive to ask for a special homemade recipe, but to ask for a recipe is mostly considered a strong compliment to those who have satisfied your palate. If you explain that you want to re-create the masterpiece for yourself and not actually steal the recipe for profit or bragging rights, it should go over a bit better and give credit to where you got it
Before I offend anyone myself, there are hundreds of homemade recipes for cornbread alone, and/or different variations of each one of those, but for those looking for a great cornbread recipe with the least amount of ingredients, this is what I grew up on and dearly missed till I got it back and can now bake it myself.
My brother and I finally found something we could share. He always liked the fluffy white soft center of the cornbread and I was the crusty outer part of the cornbread lover. We both always finished it off with a pat of real butter melting while the cornbread was hot out of the oven and flipped upside down exposing the crusty outer side on a plate served alongside the other tasty veggies and meat.
To pass on a real family treat . . . .
Here it is:
- Using an 9" iron skillet pour in 1/4 inch of vegetable oil
- Insert skillet into oven
- heat oven to 425 degrees
- While skillet is heating up to 425 degrees
Mix 1 and 1/2 cups of Martha White Self Rising Buttermilk cornmeal with 1 and 1/3 cups of Buttermilk ( do not use regular milk)
- If you like yours a little sweet, mix in a full table spoon of sugar
- When the skillet is hot with the veg. oil take out of oven and
pour half of the oil into the mixing bowl with cornmeal mix and buttermilk stir till totally mixed
- Now pour the cornmeal mixture into the skillet with the remainder of the oil still in the skillet. The cornmeal will push the hot oil to the sides and a
little on the top edges of the cornmeal mix in the skillet (do not stir the mix and oil together)
- Put skillet back in the oven at 425 degrees for 20-25 minutes
Out Comes the BEST Cornbread You Ever Had!
(For larger skillet size - 12 inch - use 2 and 1/2 cups of cornmeal and 2 and 1/3 cups of buttermilk)
I had tried for years to get it right and the trick is; no eggs, a good seasoned iron skillet, use only buttermilk cornmeal, no milk, use real buttermilk, and set oven to 425 to heat the oil and the cornbread.
Want to make the perfect homemade fried chicken: http://recipesforchickenmadesimple.blogspot.com/