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Even People who don't like cornbread like this kind of cornbread.Easy to cook, easy to eat.
Makes 8 to 10 Servings3 tablespoons vegetable shortening or bacon drippings
2 cups cornmeal
1 cup all purpose flour
1 cup pecan meal (you can find this in any supermarket)
1 tablespoon salt
1 heaping teaspoon baking powder
1 heaping tablespoon baking soda
3 large eggs
2 cups buttermilk
Preheat the oven to 400 degrees.I cook this in two cast-iron frying pans, one large and one small.I put the shortening in the pans and put them in the oven while it is heating so the oil will be hot and ready to add to the cornmeal.
In a large mixing bowl, sift together the dry ingredients.In a small mixing bowl, beat the eggs and buttermilk together, then mix this with the dry ingredients, stirring well.Take the pans with the oil that has been heating the oven, pour the oil into the batter and stir immediately.Pour the batter back into the greased frying pans and bake until golden brown, about 50 minutes.
Turn the cornbread over and put it back in the oven for another 5 minutes.This is called "sweating" the cornbread.
Copyright ) 1998 by Justin Wilson