Now, don't stop reading if you're not looking for a cornbread recipe, this is full of fun and life lessons!
Well, here it is as promised.
You're gonna owe me for this.
If you like cornbread (and who doesn't?) you must give this a try.
But if you don't have these two things - don't even think about it.
You must have a well-seasoned, family heirloom, cast iron skillet that was excavated by hand from a crumbling 100 year old farmhouse.
You can buy one at Wal-Mart.
Or in a pinch you can use whatever you normally make cornbread in. You do make cornbread don't you? The human need for cornbread is innate, inborn, and natural.
In other words, ya gotta have it.
Now don't panic, we don't use the whole pound.
At least not every ounce of it...
OK, you've got the two most important things?
Then let's do it!
Preheat your oven to 400 degrees.
If you're using the cast iron, put about a teaspoon of vegetable oil in the skillet and rub it in all over the pan (inside only of course) with a paper towel.
Stick the pan in the oven while it preheats.
get out your favorite blue Texasware bowl that you scored 3 years ago in Round Top!
Only spend a few minutes admiring your plastic bowl, we have things to do here.
Here's what goes in:
1 c. yellow cornmeal
3/4 c. flour
2 T. sugar (you can use up to 4 T. if you are inclined to the sweet...)
4 teaspoons baking powder
1/2 teaspoon salt
Whisk these all together!
Okie-Dokie, in another (less exciting) bowl,
Put the following:
1 cup buttermilk
1/4-1/3 c. sour cream
2 T. vegetable oil
And do you see that little pile of white cheddar cheese I tried to sneak in on you? It's not a part of my original recipe, but I put it in this time.
Because I wanted to.
And mostly because no one told me not to.
I'm unruly that way.
Whisk the liquid ingredients together well, dump them in with the other lucky participants in the blue bowl and stir everything together.
Don't go crazy - just until everything is nicely mixed.
We have now reached the critical,
I daresay the critical and highly strategic steps...
Don't you love doing things that are highly strategic??
With a POTHOLDER remove the preheated cast iron skillet from the oven.
In it put 3 T. vegetable oil and 1/2 stick salted butter!!!!!
And yes, as one would suspect, there is a tragic story about me and POTHOLDERS that I will tell you one day when I am heavily medicated...
But, I digress again.
Now RUN to your closet and get your jogging shoes.
You're going to need them.
Again, using the POTHOLDER, put the skillet back in the oven until the butter is all melted and everything is bubbly.
With the POTHOLDER, take the skillet back out and immediately dump the batter in.
It will look messy -
But you see how the butter and oil are bubbling up all around, and over and under!!!
That's why you went and got your jogging shoes.
Now with the POTHOLDER put it back in the oven for about 20-25 minutes. And as you know you must monitor your oven because my oven's 400 degrees may be your oven's 350. They say it isn't true...
But they lie.
Now, put on the shoes and run.
Run like the wind.
Now stop and do 100 jumping jacks.
And run some more (but stay close to the kitchen 'cause you've got to take this glory out of the oven at just the right time).
Now, maybe you've done enough exercise to work off a piece or two... But I don't guarantee
Here's what you get when you use a POTHOLDER to get it out of the oven!
And look at the crust...
And now, now I must run!
Like the wind!
But, if you'd like, tomorrow I can post the recipe for this soup that I served with the cornbread!!!!
Lot's of love,
and I'll see you on the jogging trail!