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Mon, 12 Nov 2001 18:21:44 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I've gotten several posts asking for a good conrbread recipe. This is
my favorite. If you have a cast iron frying pan, use it for the
baking..you get a wonderful crust.
Preheat oven to 425
1 cup corn meal [white or yellow]
1 cup cornstarch
1/4 cup sugar [use more if you like it sweeter]
3 teas. baking powder
3/4 teas baking soda
1 teas salt
1 cup buttermilk or plain yogurt
1 egg, lightly beaten
1 teas dried herbs--your choice
1/4 cup butter
If useing cast iron frying pan, place butter in pan and place over med
heat to melt....
Put melted butter into a mixing bowl, put frying pan back on low heat\
Mix egg with buttermilk.
Place remaining ingredients into mixing bowl mix together lightly
Place in frying pan [if using a 9inch square pan, grease it first with
crisco before pouring in batter]
Bake for 25 to 30 min until it tests done and is brown and crispy...do
not let burn.
For stuffing, unmold and cube [if you can avoid nibbling]...let dry out
for a day or so...proceed with your favorite recipe.
If you are going to make muffins, try adding 1 cup corn, fresh or canned
and use Herbs de Provence as the herb. You may also want to try adding
a half cup of Parmesan cheese to the batter. Yummy!
.....I make this for our coffee hour in a sixteen inch cast iron pan. I
quadruple the recipe, using a qt of buttermilk ....It usually takes
about 45 min [ in a professional oven]....there are NEVER an leftovers....
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