Dori Sanders' Country Cooking by Dori Sanders

Author:Dori Sanders
Language: eng
Format: epub
Publisher: Algonquin Books
Published: 1994-12-31T16:00:00+00:00

HERBED SKILLET CORNBREAD

Serves 6 to 8

Corn has always been especially important to the diet of many Southern farmers, particularly during the years when the dreaded boll weevil wreaked havoc on the cotton crop. There are dozens of varieties of cornbread cooked in the South: corn pone, hoecake, hush puppies, spoon bread, and for a few old-timers, crackling bread and ash cake cornbread, the last one laying claim to medicinal value. Many farmers still openly boast that they love their cornbread better than cake. This is our family’s standard buttermilk cornbread recipe, but I have dressed it up with some fresh herbs, which I think provide a refreshing taste.

1 cup cornmeal

½ cup all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk

¼ cup bacon drippings (you can substitute melted butter)

2 eggs, lightly beaten

1 teaspoon each, fresh and finely chopped: chives, parsley, sage, thyme

1. Preheat oven to 400° F.

2. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

3. Add the buttermilk, bacon drippings or melted butter, and eggs and stir until just combined. Add the herbs and stir until the mixture is smooth.

4. Grease a heavy 9-inch cast-iron skillet and set in the preheated oven for about 4 minutes. Remove from oven, pour in the batter, and bake for about 20 to 25 minutes or until the top is golden-brown and a knife inserted in the center comes out clean. Cool on a wire rack, cut into large pieces, and serve warm or at room temperature.

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