Tuesday, September 24, 2013

Davada's Cornbread

Marsha Bloxsom brought this wonderful, all-corn, buttermilk version of cornbread to Supper on September 16. The Campsie oven had been out for weeks, and the lovely black skillet full of The Real Thing made a lot of people happy. Marsha graciously shared this recipe. And she firmly advises bacon fat instead of peanut oil. (Cornbread Supper hosts agree on this.)

One heavy cast iron skillet 10"
2 cups cornmeal, preferably yellow
2 cups buttermilk
3 eggs
6 T peanut oil
3 tsp baking powder
1 tsp baking soda dissolved in 1 T water
1 tsp salt
Take out the iron skillet.  Put it in the oven and turn the heat to 400°.  If you aren't using cast iron, skip this part because the pan will get too hot.
Sift the corn meal, baking powder and salt into a small bowl.  In a larger glass bowl beat the eggs with a fork until frothy.  Add the buttermilk and 3 T of the peanut oil.
Put the remaining 3 T peanut oil in the hot skillet in the oven.
Working quickly, add the meal mixture to the egg and milk mixture and stir until combined.  Stir in the baking soda.  Pour batter into the hot skillet in the oven and bake for 20 minutes.  Turn out onto a wooden cutting board.  Slice like a pie.
Serve immediately with lots of butter.
Note:  The hot cast iron pan keeps the cornbread from sticking and makes the crust real crunchy.  So good.

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