Date: 2013-01-07 06:08 pm (UTC)
carolyn_claire: (Grater than)
We've used the Okie version of this for generations, with 1 C cornmeal (yellow or white) and 1/2 C flour, 1 tsp each sugar and salt, 3/4 tsp each baking soda and baking powder, 1 1/2 C buttermilk (or 1 1/4 C milk), 1 egg and 2 Tbl oil (though I usually use 1 Tbl). It has a firm texture but rises beautifully, especially in a divided cornbread pan; the important bit is to mix the dry ingredients VERY well before adding the wet. For a snack, we also eat it with a spoon, broken up in a glass of milk. We use it in stuffing, too, half and half with stale bread, sauteed in butter with onion and celery and sage, moistened with chicken or turkey broth and milk before baking. It's great with chili, and you can add diced jalapeno, too.
If you don't have an account you can create one now.
HTML doesn't work in the subject.
More info about formatting

If you are unable to use this captcha for any reason, please contact us by email at support@dreamwidth.org

Profile

Boiling water without burning it

April 2020

S M T W T F S
   1234
567891011
12131415 161718
19202122232425
2627282930  

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jun. 3rd, 2025 11:59 pm
Powered by Dreamwidth Studios