20 lines
1.9 KiB
HTML
20 lines
1.9 KiB
HTML
Buttermilk Cornbread
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<h1>Buttermilk Cornbread</h1>
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<p>WARNING: This recipe is from the Great Facebook Cornbread Debate of 2004, when we learned that the Johnson family has VERY strong opinions about cornbread, specifically whether to add an egg and/or, gasp, sugar. Things got ugly, in a very silly way, and I’m pretty sure everyone involved still remembers it and has only doubled down on their opinions. You should know that the Mortensen/Sandlin side of the family is vehemently NO EGG and NO SUGAR. If you choose to follow Carolyn’s recipe as shown below, I recommend not telling anyone!</p>
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<p>Put some oil in an iron skillet, enough to cover the bottom about 1/4 inch. Put skillet in oven or on eye of stove to get really, really hot.</p>
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<p>Put about 2 cups of self-rising cornmeal or cornmeal mix in a bowl, add one egg* and enough buttermilk to make it like pancake dough, should not be runny enough to pour easily.</p>
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<p>Pour mixture into the hot skillet and listen to it sizzle, then put in lower rack of oven at 400°F and cook about 20–25 minutes or until golden brown. May move to top rack when it’s cooked to brown it more. Foff says the cornbread is better if you just let people break it instead of slicing. Put a case knife under it on the plate so it doesn’t “sweat.”</p>
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<p>You make cornbread the same way if you’re using muffin or cornbread stick “skillet.”
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Foff says the cornbread is better if you just let people break it instead of slicing. Put a case knife under it on the plate so it doesn’t “sweat.”</p>
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<p>Read what others had to say:
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Nancy Sandlin, July 13, 2004:I beg to differ! I hate cornbread with egg in it, and I can tell if it has even one. Good cornbread, no eggs please.I know that if it is going into dressing it might be okay cause I don’t eat dressing, but not for eating please! ILMF, Nancy</p>
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<p>*or a few tablespoons of vegetable oil</p>
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