I'm fascinated by old recipes handed down by one generation to the next; the kind with 5 or so ingredients put together using a simple method resulting in a superb authentic product.
I found this version for making cornbread, in a wonderful book about American cooking called Serious Pig. Written by John Thorne with Matt Lewis Thorne and published in 1996, by North Point Press, The book is a gem, a compendium of articles written about the joys of American regional cooking and eating.
For clarification, I am posting part of the discussion that goes along with the recipe. This fragrant, crusty cornbread, of only 7 ingredients, is a breeze to make. My preference for the fat, is to use bacon fat from a good smoky bacon..I keep this rendered fat in a can in the frig after making bacon for breakfast.
Skillet Cornbread
(makes one 8-inch cornbread)
Because the method for baking this cornbread in a cast-iron skillet differs somewhat from the one utilizing a nonstick skillet, first-time bakers using a cast-iron skillet shoulf first read throught the seasoning and baking notes on pages 365-66. Note that the trick is to get the cast-iron skillet very hot before adding the batter. To accomplish this, we put it----with it's fat or oil in the oven when we first turn it on so that they pre-heat together
Bloggers Note: Use the very best stone-ground corn meal you can buy.. Thorne states his preference for white cornmeal and suggests a number of rural suppliers,(write me if you want that list). So far I have only made it with a good yellow stone-ground meal and I've been quite satisfied. I suggest if you do not own an 8-inch cast iron pan you buy a pre-seasoned one from Lodge
http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp
4 ounces (about one cup) stone-ground corn meal
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon sea salt
1 large egg
3/4 cup buttermilk
1 tablespoon lard, rendered bacon fat or peanut oil
Preheat the oven to 425 degrees Farenheit
Measure dry ingredients into a bowl and give them a couple of turns with a whisk to mix them thoroughly and break up any lumps. Break the egg into a separate bowl and whisk gently. Add the buttermilk, whisking to blend.
Five minutes before you are ready to bake the cornbread, put the fat (or peanut oil) into an 8-inch ovenproof skillet (heavy-gauge aluminum with a non-stick surface or well-seasoned cast iron) and place in hot oven.
At about the 4-minute mark add the egg and buttermilk mixture to the dry ingredients, whisking just to blend. A minute later --- at the 5-minute mark ---take the (HOT!) skillet from the oven and carefully swirl the almost-smoking fat around the bottom and up the sides, making sure to coat any rivets attaching the handle to the pan. If using a nonstick skillet pour the excess fat into the batter ---it will sizzle ---and give it all a quick whisk. Then scrape the batter into the skillet with a rubber spatula.
Return the skillet to the oven and bake the cornbread for about 20 minutes, or until well set and golden brown. Remove from the oven and quickly invert onto a cutting board with a confident flip. Cut into wedges and serve.
Cooks Notes. The amount of salt will depend on the saltiness of the fat you use-- and what the cornbread will be eaten with.
Blogger's Note...there are more notes about adding various other small quantities of flours but I have omitted these as adding other flours does not result in a product that is gluten free. Thorne's eating notes suggest splitting a wedge of hot bread and filling with grated Vermont chedder..which is in fact wonderful served with a salad making a tasty light meal. I also find it good with a good meatsauce or as a starchy side.
I found this version for making cornbread, in a wonderful book about American cooking called Serious Pig. Written by John Thorne with Matt Lewis Thorne and published in 1996, by North Point Press, The book is a gem, a compendium of articles written about the joys of American regional cooking and eating.
For clarification, I am posting part of the discussion that goes along with the recipe. This fragrant, crusty cornbread, of only 7 ingredients, is a breeze to make. My preference for the fat, is to use bacon fat from a good smoky bacon..I keep this rendered fat in a can in the frig after making bacon for breakfast.
Skillet Cornbread
(makes one 8-inch cornbread)
Because the method for baking this cornbread in a cast-iron skillet differs somewhat from the one utilizing a nonstick skillet, first-time bakers using a cast-iron skillet shoulf first read throught the seasoning and baking notes on pages 365-66. Note that the trick is to get the cast-iron skillet very hot before adding the batter. To accomplish this, we put it----with it's fat or oil in the oven when we first turn it on so that they pre-heat together
Bloggers Note: Use the very best stone-ground corn meal you can buy.. Thorne states his preference for white cornmeal and suggests a number of rural suppliers,(write me if you want that list). So far I have only made it with a good yellow stone-ground meal and I've been quite satisfied. I suggest if you do not own an 8-inch cast iron pan you buy a pre-seasoned one from Lodge
http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp4 ounces (about one cup) stone-ground corn meal
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon sea salt
1 large egg
3/4 cup buttermilk
1 tablespoon lard, rendered bacon fat or peanut oil
Preheat the oven to 425 degrees Farenheit
Measure dry ingredients into a bowl and give them a couple of turns with a whisk to mix them thoroughly and break up any lumps. Break the egg into a separate bowl and whisk gently. Add the buttermilk, whisking to blend.
Five minutes before you are ready to bake the cornbread, put the fat (or peanut oil) into an 8-inch ovenproof skillet (heavy-gauge aluminum with a non-stick surface or well-seasoned cast iron) and place in hot oven.
At about the 4-minute mark add the egg and buttermilk mixture to the dry ingredients, whisking just to blend. A minute later --- at the 5-minute mark ---take the (HOT!) skillet from the oven and carefully swirl the almost-smoking fat around the bottom and up the sides, making sure to coat any rivets attaching the handle to the pan. If using a nonstick skillet pour the excess fat into the batter ---it will sizzle ---and give it all a quick whisk. Then scrape the batter into the skillet with a rubber spatula.
Return the skillet to the oven and bake the cornbread for about 20 minutes, or until well set and golden brown. Remove from the oven and quickly invert onto a cutting board with a confident flip. Cut into wedges and serve.
Cooks Notes. The amount of salt will depend on the saltiness of the fat you use-- and what the cornbread will be eaten with.
Blogger's Note...there are more notes about adding various other small quantities of flours but I have omitted these as adding other flours does not result in a product that is gluten free. Thorne's eating notes suggest splitting a wedge of hot bread and filling with grated Vermont chedder..which is in fact wonderful served with a salad making a tasty light meal. I also find it good with a good meatsauce or as a starchy side.
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