Tuesday, January 10, 2012

Cornbread, y'all

Cornbread is a funny thing.
Some like it sweet.  Some like it savory.
'Tis a very personal thing though.
I like mine savory with corn in it and cheese.  Although, we're trying to eat less cheese these days (horrors!) so I'll just go with corn.
Jackdaddy likes jalapenos in his, but that's just wrong to me.
However, I will tell you that Jackdaddy has THE best cornbread recipe in the world.  Ever.  Bar none.  It's the total sh*tbomb cornbread of all time.
IF you like savory.  I guess you could figure out how to make it sweet, but you'd probably be better off just finding  a sweet recipe.
(The one thing I will tell you ahead of time is that you really, really, really do need a cast iron skillet to make this right.  If you don't have a cast iron skillet, get one.  Nothing like 'em, and you'll take your cornbread to a whole new level with one.)

Jackdaddy's Cast Iron Cornbread

Preheat oven to 425
1 cup good quality cornmeal
1/2 cup flour (don't get all fancy here... just some flour.)
1 TBL baking powder
1 tsp baking soda  
1 TBL brown sugar
1/2 tsp salt
1/3 cup vegetable (or whatever) oil
1 egg
1 cup buttermilk (or more) (You can also add some juice from the corn can if you used canned corn, but not all of it for sure.)
Whatever mix-ins you want:  Fresh or canned corn, jalapenos, cheese, etc..

Mix all ingredients
You want the batter to be  pourable, but not runny.  It should kind of easily plop in.
Take two small (or one larger, but not big) cast iron skillets and put a dash of oil in each one and rub it around.  Put them on the stove burners and get them hot, but not smoking.
When they're good and hot, pour 1/2 batter into each one. (Or all in that big one if you're just using the one.) You should hear a sizzle.  If you don't get a sizzle, put it back on the burner.
Cook 20-25 minutes in the oven.
(You can also make ho cakes (pancake thingees) by just adding more buttermilk and cooking on a griddle.)

OH! And did you know that you can make buttermilk?  
You can make buttermilk!  Isn't that the damndest thing you ever learned?  

Buttermilk
1 cup whole milk
2 TBS cream of tartar OR 1 TBS white vinegar OR 1 TBS lemon juice
Mix it together and let it sit until it gets all buttermilky!

Crazy, huh?

Now go make some cornbread, dammit.  Throw a fried egg on top and eat it with a cup of strong coffee.  Crumble it up in the bottom of your soup. Eat it hot out of the pan with butter on it.  Or honey!  Take it to a party and tell your friends that it's a recipe you've been perfecting for years.  Or, better yet, tell them it's your Grandmother's secret recipe and you'd love to, but can't possibly share it.  
Har, Har, Har.
Oh, and if for some reason it sucks, talk to Jackdaddy.

Mmmmmmm.

11 comments:

  1. I have a very small iron skillet which is all I can safely handle now in my old age. I just make this recipe and save half for making the next day.
    I don't mean to criticize but I think you misspelled egg. It is really "aig". Nonetheless I am so happy to have this recipe and I wrote it in several places so as not to lose it.
    Merrymerry

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  2. I make it with yogurt instead of the milk and I do like cheese and corn and some challlapenos.
    ms mdd

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  3. I have my grandma's cast iron skillets...love them. But, when do you put the cornbread in the oven?? The recipe appears to cook it on the stovetop. Bake right after you pour it into the hot pan? That's my guess.

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  4. Ms. Mudd...mmm good idea on the yogurt.

    Kat...it does?! Well, yes, you cook it in the oven which is preheated to 425 for 20-25 minutes. You couldn't cook the top of the bread if it were on the stove top.

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  5. Going to try this! Part of my quest to eat more real food. No more cornbread mix.

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  6. I can attest to the goodness of Jack's cornbread! Thanks SO MUCH for sharing it with us! I may make it tonight! (sans jalepenos!)

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  7. Okay. That's me ringing your doorbell now. Hope you're having cornbread! Don't mind me. I don't even need a chair. I'll just eat it standing up.

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  8. I do love cornbread - mine is a little sweet. I like to eat it cold and crumbled in a glass of milk. My Oklahoma grandma taught me to eat it that way. Ever tried it? Yes, a cast-iron skillet is the key to cooking it.

    I like the new look of your blog, but the black font on the dark gray background is really hard to read. Could be my aging eyes... :-)

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  9. Oh, I'm SOOOO glad that Pam mentioned the black on grey. I know it's my aging eyes, because I have the beginnings of cataracts, but it is hard for me to read, too. Maybe the black could be blacker or bolder?

    I've been meaning to ask, is that blue in your banner photo your front gate? Love it!

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  10. I sure can make the text bold. I've been thinking of toying with changing the background to white....hmmmm. I'll start with bolding and see how that goes. I got my strong cheaters on to read (reading glasses) and write.

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  11. LOVE THE WHITE BACKGROUND, THANK YOU! Great sugestion Pam. I too found it hard to read, but I put up with it since I love the wabisabi house. ;-)

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