Corn bread serve with my Mexican soup. I always have the ingredients on hand. This recipe is a little sweet and the bread gets a little crunchy. It can almost be served as a desert. 1. First let your cast iron skillet heat up in the oven with a good bit of melted butter or oil on the bottom and sides.
2. Make the batter: Combine 1/2 cup melted butter, 2/3 sugar, 2 eggs, 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice), 1/2 tsp baking soda, 1 cup corn meal, 1 cup flour and 1/2 tsp salt. Give it a quick stir.
3. Place batter into hot skillet and let bake at 375 for 30-40 min.
A real southern tradition. You could start by using "cracklins" in the bottom of the skillet which is basically cooked pork fat that we use in the south. If you don't have any cracklins on hand, you can used bacon fat drippings and pieces.
No comments:
Post a Comment