| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
All Purpose Unbleached White Flour |
| 3/4 |
c |
Yellow Cornmeal |
| 1 |
tb |
Baking Powder |
| 1 |
ts |
Salt |
| 3 |
tb |
Sugar; (up to 4) |
| 3/4 |
c |
Buttermilk |
| 1/4 |
c |
Whole Milk |
| 2 |
|
Eggs; beaten |
| 1/3 |
c |
Butter or Margarine; Melted |
INSTRUCTIONS
Preheat oven to 425. Using about 2-3 T. of shortening, grease a 9" inch
cast iron skillet. Place the skillet in the preheated oven. In a large
mixing bowl, combine all the dry ingredents together. Blend well. In a
smaller bowl add buttermilk, milk, and eggs. Add the melted margarine and
mix well. Add the liquid mixture to the dry ingredents and mix well. Remove
the hot skillet from the oven and carefully pour in the batter. Return the
skillet to the oven, remembering that the skillet is still hot. Bake for 25
minutes. Remove to a plate and rub top with a stick of butter or margarine.
TIPS Have all ingredents at room temperature. Stone ground yellow corn meal
works best and gives a golden color bread. Don't use no-fat margarines.
They contain too much water. Mix the batter till smooth. I don't care what
your Grandmother said about lumpy batter being OK. Use a seasoned cast iron
skillet. You may also use a cast iron muffin pan without the paper cups. If
you use any other type muffin pan the paper cups may be necessary. Spray
the paper cups with PAM. Make sure the greased skillet is in the oven long
enough to get hot. This will make for a crispy crust.
Posted to bbq-digest by "James A. Whitten" <bigjim@atlantic.net> on Aug 17,
1998, converted by MM_Buster v2.0l.
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