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Monday, November 26, 2012

Smack Your Mama Cornsticks - Mark Twain was right!

Skillet Cornbread or Cornsticks
Nothing says comfort food like ‘smack your mama good’ cornbread.
1-1/2 cup Martha White® white cornmeal or 1 cup yellow
1/2 cup flour (1 cup if using yellow cornmeal)
1 tablespoon baking powder
1/3 teaspoon baking soda
1-1/3 cup buttermilk
1 large egg
3 tablespoons bacon grease
Preheat oven to 450 degrees. Put bacon grease into a Lodge® cast iron skillet (or corn stick iron pan) and place in oven as it preheats. Mix all dry ingredients evenly Add milk and egg When oven is near full temperature, remove skillet using very heavy potholder(will be extremely hot) and add bacon grease to batter Mix well then pour back into skillet (if skillet is properly preheated the cornbread will instantly begin sizzling, this will sear the outside of the cornbread and keep it from sticking to your skillet) Return skillet to oven for 15-20 minutes when inserted toothpick or fork comes out clean When cornbread is done, immediately turn out of skillet as when it begins sweating, it will stick to your skillet.
“The North thinks it knows how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.”Mark Twain

1 comment:

Diane Stader said...

Libby, this is exactly how I make my cornsticks...I have a pan from, like, 40 years ago. My boys Would gobble them up with a half stick of butter each, right from the pan. I do admit that I don't really measure the ingredients anymore..after 45 years you just know! Love, love your blog and congrats on it's success. So glad that thousands are enjoying true Southern hospitality. Blessings from down the road, Diane