In my last post I talked about corn bread and buttermilk and I didn't think it fair to leave you in mouth watering wonderment! While I can't help you with the buttermilk, I can share our corn bread recipe, and the one I used that day with Mrs. P. It is pretty simple!
1 cup corn meal (we prefer white, but there is also yellow)
1 cup flour
3 tbsp. sugar
4 tsp. baking powder
1/2 tsp salt
1 cup buttermilk
1/2 cup oil
Preheat oven to 350 degrees.
Blend together all the dry ingredients.
Add the egg, buttermilk and oil.
Mix together well, being sure you stir in all of the flour and corn meal.
Now, you can simple pour the corn bread mixture into
a greased 9x13 pan OR this is how we like to do it...
In a large, cast iron skillet, pour a little bit of oil,
enough that when spread around it covers the bottom.
Put this in the warm oven and let heat.
You know it is warm enough when you hear it popping.
Remove from oven and pour corn bread batter into the pan.
By doing this, is makes the bottom layer nice and crispy!
Give it a try!
Cook for about 20-25 minutes, until a knife or toothpick
comes out clean.
Fresh out of the oven, cut a piece and crumble it into a cup or bowl, drizzle just a little bit of honey over it, then add some milk, as much as you think you need (I like lots, and the corn bread will soak it up as you stir it in).