This past weekend I was honored to be part of a food demonstration at our local Farmers Market. The topic of the day – Traditional Southern New Years Food. My friend, Chef Charles Shepperd shared fabulous collard greens with smoked turkey and I dished up black eyed peas and corn bread. I loved making the corn bread especially since I get to use REAL stone ground cornmeal from a local mill. The Old Mill of Guilford is right down the road from me but you can buy their wonderful products at several speciality shops and on line. So, here’s my recipe for Southern Cornbread. A word of caution…this is not from a box and is NOT sweet. Just slather on some butter or dip in the yummy goodness of your collards.
It’s whats on the table for New Year’s 2013!
1 cup yellow cornmeal (fresh, and preferably stone-ground) 1 cup unbleached all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 1 1/4 cups buttermilk 1 large egg 1 tablespoon sugar 1/3 cup corn oil or vegetable oil 1 tablespoon unsalted butter
Preheat oven to 375 degrees
In a bowl, blend together cornmeal, flour, baking powder, sugar and salt.
In a separate bowl, mix together baking soda and buttermilk.
Add butter and 1 teaspoon oil into cast iron skillet and place in oven to heat for 5 to 7 minutes.
Beat egg and oil together. Pour into cornmeal mixture.
Add buttermilk mixture and blend until batter comes together. Don’t over mix.
Remove the skillet from the oven and swirl butter to make sure it covers the pan.
Pour batter into skillet and bake in oven for 25 minutes or until golden brown on top.