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CORRECTED BFC Recipe: 'Perfect' New South Style Cornbread PDF Print E-mail

Recipe correction from November
(Adapted from a recipe in Cornbread Gospel by Crescent Dragonwagon)

1 Tbsp. butter or oil
1 cup stone ground cornmeal or "bolted corn flour"
1/3 cup boiling water
2 tsp. honey or maple syrup
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
2/4 cup buttermilk (If you do not have buttermilk feel free to use yogurt about 1/2 to 2/3 cup then add about 1/4 cup water or less so it is more liquid like buttermilk)
1 egg
Preheat oven to 450 degrees. Oil a cast iron skillet, add the butter or oil and place the pan in the oven for about 5 minutes

Place 1/3 cup of cornmeal in a small, heat proof bowl and pour the boiling water over it stirring it with a fork until cornmeal is all moistened.

Combine the remaining 2/3 cup cornmeal with the salt, baking powder, and baking soda in a medium bowl.

Whisk the buttermilk into the moistened cornmeal, and then add the egg and honey or maple syrup beating it well. Combine the wet and dry ingredients, stirring until not quite blended.

Take the now very hot skillet from the oven and pour the oil or melted butter into batter. Stir a few times gently until ingredients are blended, and pour the batter into the hot skillet.

Immediately return the skillet to the preheated oven and bake the cornbread until it is golden brown and quite crusty, about 20 minutes. It burns easily so watch the time! It will pull away from the edges of the skillet more than is usual. Turn it out on a rack and let it cool for 5 minutes and then serve warm! Yield: 4-6 servings