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!
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