21 February 2009

I love bright yellow cornbread

my very first cornbread...EVER. it was an exercise in connecting with my EasternKentuckySkaggs self, and ohso tasty! valentine's day, last saturday, i decided to "bring Cracker Barrel home" and cooked up a big southern food storm in our kitchen. for koudou, mama and me. i wanted a cornbread that was moist but crisp and crumbly all at once. i had a little baggie of Martha White brand yellow cornmeal mix (hot rize). I looked on the side at her "Tex-Mex Cornbread" recipe and decided I would base my batch on her inspiration...

2 eggs, beaten

2 cups hot rize cornmeal mix

1 15 oz. can creamed corn

1 cup milk (I used buttermilk)

4 T canola oil

1/2 t sugar

1/2 cup shredded extra sharp cheddar cheese

a pinch of salt and smoked spanish paprika

baked her at 425F in mama jo ann's well-greased 9-in. skillet, approximately 30 minutes or so until golden cracked on top. Cooled her down and enjoyed with mama's fried chicken, homesmashed buttermilk taters w/ mushroom brown gravy. fresh cabbage-carrot salad and my slow-cooked shell beans/field peas/yellow squash. damn, that was good!

1 comment:

Nama Sushi Bar said...

Don't know if you are looking for feedback, but...for a southern experience sub melted butter and bacon fat for the canola oil, and for goodness sakes leave out the sugar. Sugar is for tea, not cornbread, or at least that is my opinion...Lurve!