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  • From: Gene GeRue <genegerue AT ruralize.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Cornbread season--stovetop?
  • Date: Tue, 6 Nov 2007 06:19:48 -0600

Well, I wanted some NOW! so I baked it in the oven at 425 for 25 minutes and it came out perfect.

Big disappointment in taste, though. Has a slight metallic taste. Suspect the self-rising was a big mistake. I used to use cream of tartar and baking soda instead of baking powder, which as I recall has aluminum in it.

I wanted it so I put lots of honey on it and ate it and then just broke it into some homemade soup and it was lots better.

On Nov 5, 2007, at 6:15 PM, Jerry W. Shepperd wrote:


When I saw your email, I called my African-born wife, who has cooked
lots of cornbread on open fires as well as stovetops. She agrees
with Lynda. Use one's regular cornbread recipe. If you want the top
of the cornbread brown, flip it just before it is done. Be more
careful than I was the last time I tried to flip it. The cornbread
landed on the floor.

If you substitute self-rising cornmeal for regular cornmeal, leave
out the salt and baking soda.

1/2 cup buttermilk or soured milk (put 1 tablespoon of vinegar in
regular milk to sour it)
1 tablespoon vegetable oil
1 egg
3/4 cup cornmeal (some folks like to substitute 1/4 cup of flour for
1/4 cup of the cornmeal)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons oil or butter, for the pan

For variations in taste, mix cheese, onions, chopped olives, chopped
bell peppers, or chopped jalapenos in the batter.

And, enjoy.

Jerry S.



At 05:16 AM 11/6/2007, Lynda wrote:
I just use my regular old recipe. Heat the pan on a low heat with the lid
on, just hot enough to melt the bacon grease and then pour in the batter,
turn down the heat to simmer/low depending on your stove, slap the lid back
on it and forget it for 30 to 40 minutes.

I found that if I heat the pan with the lid on, I get a more even cooking
and it helps retain the heat better. If you put the lid on it cold, then it
takes just that much more time for the heat to get to the top and radiate
down onto the corn bread.

Speaking of cornbread on top the stove, I remember my mother cooking
cornbread and pies in cast aluminum pans when I was a kid. They were
Diamond Craft and she had a rack she set in the pans and then put a pie tin
or cake pan on the rack and "baked" just like in the oven. I was thinking
about trying that with one of my cast iron pans. Anyone else "bake" in
their pans?

Lynda
----- Original Message -----
From: "Gene GeRue" <genegerue AT ruralize.com>


It's that time of year when I start craving cornbread. My old
computer-in-the-cranium says I used to make it on the stovetop in one
of the cast-iron skillets. Alas, the computer memory is defective.
Recipes, please.


"Silence is not always golden; sometimes it's yellow."






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