Let's start with the basic ingredients that will be needed in the process. Keep in mind that in most all of recipes, I don't necessarily cook with exact measurements. Many of my "Southern roots" recipes have been passed down to me by word of mouth and in a few cases, I was actually standing over a stove in a kitchen with a great Aunt or Grandmother learning these first hand. I've always liked to cook. Some of my instruction will be in "pinches, dollops, and smidgens" but I'll try to be as descriptive as possible in hopes that you'll get very similar results. Hang on 'cause here we go !
You'll need an 8x8 casserole dish. You can uses just about anything in this size including an 8" or 10" round cast iron skillet. Iron skillets are AWESOME in making cornbread as well. I've always used glass as this was how I first was taught.
1 cup of white, self-rising flour.
2 cups of white, fine ground, self-rising corn meal. You can use yellow cornmeal as well, I just prefer white.
1 large egg
milk
wooden spoon
medium size mixing bowl.
small amount of vegetable oil.
Butter
The first thing I do is add about a quarter cup of vegetable oil to the bottom of the glass casserole dish. You'll want enough oil to cover the bottom of the dish COMPLETELY and then some. Add or subtract as necessary but the oil should easily cover the bottom of the dish and about 1/16th of an inch deep. Turn the broiler on in the oven and put the dish with the oil in it so it can get hot........smoking hot if possible. The rack should be about in the middle of the oven space.
[attachment 219590 recipe1.jpg] Cornmeal
[attachment 219592 recipe2.jpg] In the mixing bowl add the flour, cornmeal and egg.
[attachment 219593 recipe3.jpg] Add the milk and stir until most of the lumps have been blended in. It should have the consistence of pancake batter for an easy, quick poor into the hot oil in the casserole dish.
[attachment 219594 recipe4.jpg] This is the kind of consistency that you are looking for. If it's stiffer or a little runny, don't worry about it, it should be fine but it may have to cook a little longer if it's a little too "soupy."
[attachment 219595 recipe5.jpg] Take the hot dish and oil out of the oven (reduce heat to 350*) and add the batter. Get it in quickly, it should flow to all corners of the dish with out having to "spoon" it around. Don't touch it as it flows in the dish if you can help it.....just let it do it's thing. Oil should be VERY hot for best results. You'll know if the oil is hot enough as it'll start cooking the batter and "frying" as soon as the batter hits it. That's what you want! Put the dish back in the oven and set the timer for 30 minutes.
Continued.......
You'll need an 8x8 casserole dish. You can uses just about anything in this size including an 8" or 10" round cast iron skillet. Iron skillets are AWESOME in making cornbread as well. I've always used glass as this was how I first was taught.
1 cup of white, self-rising flour.
2 cups of white, fine ground, self-rising corn meal. You can use yellow cornmeal as well, I just prefer white.
1 large egg
milk
wooden spoon
medium size mixing bowl.
small amount of vegetable oil.
Butter
The first thing I do is add about a quarter cup of vegetable oil to the bottom of the glass casserole dish. You'll want enough oil to cover the bottom of the dish COMPLETELY and then some. Add or subtract as necessary but the oil should easily cover the bottom of the dish and about 1/16th of an inch deep. Turn the broiler on in the oven and put the dish with the oil in it so it can get hot........smoking hot if possible. The rack should be about in the middle of the oven space.
[attachment 219590 recipe1.jpg] Cornmeal
[attachment 219592 recipe2.jpg] In the mixing bowl add the flour, cornmeal and egg.
[attachment 219593 recipe3.jpg] Add the milk and stir until most of the lumps have been blended in. It should have the consistence of pancake batter for an easy, quick poor into the hot oil in the casserole dish.
[attachment 219594 recipe4.jpg] This is the kind of consistency that you are looking for. If it's stiffer or a little runny, don't worry about it, it should be fine but it may have to cook a little longer if it's a little too "soupy."
[attachment 219595 recipe5.jpg] Take the hot dish and oil out of the oven (reduce heat to 350*) and add the batter. Get it in quickly, it should flow to all corners of the dish with out having to "spoon" it around. Don't touch it as it flows in the dish if you can help it.....just let it do it's thing. Oil should be VERY hot for best results. You'll know if the oil is hot enough as it'll start cooking the batter and "frying" as soon as the batter hits it. That's what you want! Put the dish back in the oven and set the timer for 30 minutes.
Continued.......