Lengthy - one time ever introduction - Just skip if you like - Someone asked why I've never posted any photo recipes here. If you do other boards, you might know I have posted maybe 150 photo recipes on another board, over a several year period. I always assumed photo recipes would be too much of a "non sports" thing to do here. When the subject came up a few weeks back, the honorable and esteemed DS posted that he "considered food to be a sport", so I thought until they loose popularity, I would try a few here. My style of cooking is primarily southern with other cuisines thrown in to liven up our lives in the Dog household. Enough BS. Here we go.
Cornbread:
You will see cornbread as a part of many of the dishes I will post. My recipe is my mom's recipe, straight from Isola, MS and the depression era. In those days, eggs and sugar were too precious to use in cornbread, so they didn't. I grew up thinking eggs and sugar made it cake, so it was wrong to use them. A lot of folks will disagree with that. They also used white cornmeal,, because white corn is what my PaPa grew in their garden.
For basic recipe - Need:
3/4 cup AP flour
1/2 cup white cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
sufficient (fresh) butter milk to make batter - maybe a cup, maybe more
1-2 Tablespoons vegetable oil, bacon fat or Lard (your preference
Seasoned 8 inch Cast Iron Skillet
400 degree preheated oven
View attachment 12707
We make lots of cornbread at our house, so we cheat on the flour and cornmeal as follows:
1 1/4 cups of mixed Self Rising Flour and Self Rising Cornmeal (3 parts SR Flour to 2 parts SR Cornmeal) IMO - Martha White Brand is the best - Amount of salt, butter milk, and fat stay the same. Self rising flour and cornmeal already contain baking powder and baking soda.
View attachment 12708
Instructions:
The recipe shown makes an 8 inch skillet. We also adjust quantities of ingredients to make a 6 inch pone and a 10 inch pone, depending on how many we want to serve.
View attachment 12709
Preheat oven to 400 degrees F. During last 4-5 minutes of preheat, place the skillet in the oven. just before adding the buttermilk to the flour/cornmeal mix, add the oil to the skillet so that it is sizzling hot when the batter is added.
View attachment 12710
Add the flour/cornmeal mix and salt to a suitably sized mixing bowl and then enough buttermilk to make a thick/wet batter, a little thicker than pancake batter.
View attachment 12713
View attachment 12714
When the skillet and oil are sizzling hot, add the batter to the skillet, and into the oven - center rack.
View attachment 12715
View attachment 12716
It takes from 20 - 40 minutes to cook the pone. When the top is browned as shown, it is ready.
View attachment 12717
I like to turn the pone out onto a knife, placed across the plate, so the condensation doesn't dampen the bread. If the skillet is hot and the proper amount of oil, present, the result will be a nice crispy crust and a tender, crumb on the inside.
View attachment 12718
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View attachment 12720
Perfect with butter, or peas, or beans or soup
View attachment 12721
View attachment 12722
View attachment 12723
Jeepers - 15 photo limit. I'll do better in the future
Now you can make cornbread like my Granny did in Isola, Mississippi
Thanks for looking at my post
Cornbread:
You will see cornbread as a part of many of the dishes I will post. My recipe is my mom's recipe, straight from Isola, MS and the depression era. In those days, eggs and sugar were too precious to use in cornbread, so they didn't. I grew up thinking eggs and sugar made it cake, so it was wrong to use them. A lot of folks will disagree with that. They also used white cornmeal,, because white corn is what my PaPa grew in their garden.
For basic recipe - Need:
3/4 cup AP flour
1/2 cup white cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
sufficient (fresh) butter milk to make batter - maybe a cup, maybe more
1-2 Tablespoons vegetable oil, bacon fat or Lard (your preference
Seasoned 8 inch Cast Iron Skillet
400 degree preheated oven
View attachment 12707
We make lots of cornbread at our house, so we cheat on the flour and cornmeal as follows:
1 1/4 cups of mixed Self Rising Flour and Self Rising Cornmeal (3 parts SR Flour to 2 parts SR Cornmeal) IMO - Martha White Brand is the best - Amount of salt, butter milk, and fat stay the same. Self rising flour and cornmeal already contain baking powder and baking soda.
View attachment 12708
Instructions:
The recipe shown makes an 8 inch skillet. We also adjust quantities of ingredients to make a 6 inch pone and a 10 inch pone, depending on how many we want to serve.
View attachment 12709
Preheat oven to 400 degrees F. During last 4-5 minutes of preheat, place the skillet in the oven. just before adding the buttermilk to the flour/cornmeal mix, add the oil to the skillet so that it is sizzling hot when the batter is added.
View attachment 12710
Add the flour/cornmeal mix and salt to a suitably sized mixing bowl and then enough buttermilk to make a thick/wet batter, a little thicker than pancake batter.
View attachment 12713
View attachment 12714
When the skillet and oil are sizzling hot, add the batter to the skillet, and into the oven - center rack.
View attachment 12715
View attachment 12716
It takes from 20 - 40 minutes to cook the pone. When the top is browned as shown, it is ready.
View attachment 12717
I like to turn the pone out onto a knife, placed across the plate, so the condensation doesn't dampen the bread. If the skillet is hot and the proper amount of oil, present, the result will be a nice crispy crust and a tender, crumb on the inside.
View attachment 12718
View attachment 12719
View attachment 12720
Perfect with butter, or peas, or beans or soup
View attachment 12721
View attachment 12722
View attachment 12723
Jeepers - 15 photo limit. I'll do better in the future
Now you can make cornbread like my Granny did in Isola, Mississippi
Thanks for looking at my post
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