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Grammaw’s Black-skillet Cornbread

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

2 c Stone-ground cornmeal, white
or yellow I use 1/2
coarse & 1/2 medium. Buy
in
health food store
1 t Baking soda
1 t Salt
2 T Flour
2 Eggs, lightly beaten
2 c Buttermilk
2 T Canola oil or corn oil, I
make it with melted lard
but I don't to worry
about
cholesterol

INSTRUCTIONS

Preheat oven to 450 degrees. Grease skillet and place in oven to heat.
Combine all the dry ingredients and whisk to mix. Add eggs,  buttermilk
and oil. Mix just enough to be sure all the dry  ingredients are moist
and there are no dry lumps. Pour into  smoking-hot skillet, (batter
should sizzle and start to puff around  edges. Return to oven and bake
for 30-50 minutes or until cake tester  inserted in center comes out
clean. (ovens vary) For variations, you  can add
freshly-cut-off-the-cob sweetcorn. You can add some diced or  chopped
green chiles, Jalapenos, Habaneros or what suits your fancy.  You can
add crumbled crisp bacon You can add some finely diced onion  lightly
toasted in the oven. You can add a bit of grated cheese. I  grate it
fairly fine and let it air dry for close to an hour so it  doesn't melt
away to nothing.  Cut into wedges. serve hot with fresh butter.  Posted
to CHILE-HEADS DIGEST by "A.Paysinger" <asenji@earthlink.net>  on Oct
16, 1998, converted by MM_Buster v2.0l.

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