Good old honest to gosh Southern cornbread is NOT sweet. It’s ‘pot licker’ good – (that’s turnip green juice for dipping to you Northerners). Now this recipe is not for the skittish … there’s no measuring 😀 . But, I have won blue ribbons with it in GA. The Atlanta Journal would not print the recipe because I did not have measurements. (Like we Southern Belles, a.k.a. Georgia Peaches, need to measure ;-D)
Southern Cornbread
What you’ll need:
- Large Mixing Bowl
- Martha White Cornmeal Mix (that’s right MIX and this brand’s the best – that mean’s you don’t have to add nothing but the liquid, oil and egg)
- Buttermilk
- 1 Large egg (OK, so that’s measured)
- Oil (preferably Canola as it’s healthier, but you can use vegetable – I like Crisco or Wesson)
- Pan (iron skillet for pone, or iron pone pan, or muffin pan – oiled – you can spray w/ Pam)
- chopped frozen turnip greens and/or onions (optional – but this is my blue ribbon winning recipe – they were called Turnip Green Sidekicks)
What you do:
- Pre-heat oven to 425 degrees
- Put cornmeal in bowl (1 cup, 2 cup, 3 cup – don’t matter – depends on how much you want)
- Make hole in middle
- Pour in buttermilk to fill the hole (should be about 1-2 cups depending on how much you used of cornmeal)
- Pour in oil until it rises to top (should be close to a Tablespoon)
- Break an egg in mixture
- Stir in frozen chopped turned greens and/or onions to taste (that means 1/2 cup – 1 cup)
- Using a fork, pull the dry cornmeal into the mix and stir until smooth (never use a blender or mixer)
- Pour in pans
- Cook in oven for 25 minutes (now we Southern cooks will stick a toothpick in to see if it comes out clean, which means they’re done – should be golden brown on top)
Now that’s some GOOD Southern eating with roast and vegetables, ham, etc. ENJOY!
Lights in the Storm 