By Popular Demand...Cornbread Recipe

It has come to our attention, some cyberspace cadets out there are accessing this blog because it turns up when "Google"-ing recipes for home baked cornbread. Imagine the disappointment:  no recipes here -only  pictures of hawks and an almost stalker worthy devotion to Rosanne Cash. Congratulations on that Grammy nomination, Mrs. L.

By way of explanation to the baffled bakers, some philosophy behind our blog title.

Cornbread itself is an ordinary, homey, tasty carbohydrate.  At the onset, we envisioned our blog that way:  simple, readable not pretentious.  Also, we actually bake cornbread often, if not every day.  This is where the blog/bread analogy gets half-baked.  We have failed in our effort to post daily or often. 

I baked cornbread for dinner last night in a cast iron skillet that belonged to my grandmother.  Here is my half-baked attempt at a recipe post.


SOUTHERN EVERYDAY CORNBREAD

Ingredients:  3 TBLS vegetable oil  (Grandma used lard; I use Canola)
                     1 c. self-rising cornmeal  (Martha White with Hot Rize*)
                     3/4 c. buttermilk (non-fat)
                     1 egg (I use pasteurized eggs.  Paranoid? maybe.)
     
Directions:  1.  Preheat oven to 425 degrees F.  In a well seasoned 8 inch iron skillet (preferably one
                         your Grandma used) heat oil.
 
                    2.  In a medium bowl, mix together cornmeal, buttermilk & egg.  Stir in hot oil.
                         Spoon mixture into hot skillet.

                    3.  Bake for 20 minutes or until brown on top.  Serve hot!

Cook's note:  Adding sugar, honey or molasses to this recipe changes Southern Cornbread into 'Yankee' Cornbread thus making it unfit for human consumption.