Saturday, November 8, 2008
Cornbread - a must have with chili!!!
Last night was the 1st Friday of the month which means that a bunch of our friends all got together at someone's house for a delicious Pot Luck Meal. Kathy - the hostess for this month, choose a menu that involved our Family Favorites. How fun was that? Until I got to thinking that the only real thing that we all eat together was burgers...how crazy is that? Yep there are other things that we eat but they just wouldn't be good for a Pot Luck. So after much thought and no real solution I decided to make cornbread to go along with the chili Kathy was making!
I remembered that Heather from Gild the (Voodoo)lily had a cornbread recipe that I had been wanting to try since I saw it back in May!
Yankee Cornbread (this was adapted from a Joy of Cooking recipe that Heather had)
1 tbsp bacon fat (I had to fry up some bacon to get this bacon fat-don't tell Heather!)
1-1/4 c cornmeal (she used blue and yellow. I could only find yellow)
3/4 c flour
2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 Tbsp sugar (Heather likes 2 Tbsp - I only added 1)
2 large eggs
2/3 c buttermilk
2/3 c milk
3 tbsp melted butter
1/2 c frozen corn (She likes to add minced jalapeños, I didn't do that though)
Stick a 10" cast-iron skillet with the bacon fat in the oven that's preheating to 425. Mix dry ingredients. Mix wet ingredients (eggs and milks). Add wet to dry, mix, and stir in the melted butter and corn. Pour batter into now-hot skillet and bake for 20-25 minutes, until browned on top and toothpick comes out clean when inserted in the middle.
This was a nice easy to follow recipe. I did great until it was time for me to remove it from the pan so I could get it ready to take with me. I dropped the freakin' thing on the counter and it cracked! Did everyone still love it...oh yes they did!