This past weekend I was honored to be part of a food demonstration at our local Farmers Market. The topic of the day - Traditional Southern New Years Food. My friend, Chef Charles Shepperd shared fabulous collard greens with smoked turkey and I dished up black eyed peas and corn bread. I loved making the corn bread especially since I get to use REAL stone ground cornmeal from a local mill. The Old Mill of Guilford is right down the road from me but you can buy their wonderful products at several speciality shops and on line. So, here's my recipe for Southern Cornbread. A word of caution...this is not from a box and is NOT sweet. Just slather on some butter or dip in the yummy goodness of your collards.
It's whats on the table for New Year's 2013!
Southern Cornbread
1 cup yellow cornmeal (fresh, and preferably stone-ground)1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
1 tablespoon sugar
1/3 cup corn oil or vegetable oil
1 tablespoon unsalted butter
- Preheat oven to 375 degrees
- In a bowl, blend together cornmeal, flour, baking powder, sugar and salt.
- In a separate bowl, mix together baking soda and buttermilk.
- Add butter and 1 teaspoon oil into cast iron skillet and place in oven to heat for 5 to 7 minutes.
- Beat egg and oil together. Pour into cornmeal mixture.
- Add buttermilk mixture and blend until batter comes together. Don't over mix.
- Remove the skillet from the oven and swirl butter to make sure it covers the pan.
- Pour batter into skillet and bake in oven for 25 minutes or until golden brown on top.
- Slice into wedges.
Friends, here's a link to a post I wrote on Collard Greens. They are so stinking good it's crazy. Big Sweetie is not a fan but loves this recipe!
Have a great 2013 New Year's Day!
Have you ever tried putting shredded zucchini in the cornbread? It's great! And a great way to increase fiber and get rid of zucchini! Of course, here in New Mexico (yes we consider ourselves "Southern" we put diced green chile in everything. And as long as we're at it, I add a tiny bit of sauteed onion, a little corn, and of course some cheddar cheese. We love this. Call it New Mexico Cornbread.
ReplyDeleteHappy New Year, Sharon! Thanks for your comment. I have never done zucchini but have done corn and chilies. Love your idea of the onion and cheese too. I'll make a special version per your recommendation!
DeleteOf course cornbread just oozes through our veins - we're Southern! Although in my heritage, we never sweetened the mix, I usually like mine as savory as possible.
ReplyDeleteI was lucky the other week while visiting a cottage Berkshire Pork supplier here in the mountains and scored some slammin' fresh cracklins... you know it's going in a pan of cornbread.
Oh my gosh Toby - crackling! Bring it on. Takes me back to when I was little and got to eat REAL cornbread. The only reason I add a little sugar is because of Mr. A Southern Soul, he's from Indiana so I tweaked it just a little. Enjoy!
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