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Cornbread - Southern style If big corn taste is what you want, this cornbread's for you. Moist and full of texture yet not heavy either, just right. ~Add-ins
corn salsa from Trader Joes cheddar cheese hot dogs In 4 qt saucepan boil:
4 c water with 2 t salt Stir in: 10 oz (2 c) coarse ground cornmeal Stir as it boils a little then turn way down and continue to cook gently about 10 minutes or more with the lid on. Be sure it isn't sticking to the bottom of the pan. It is done when it doesn't taste like raw corn and it has thickened. Beat together: 12 oz milk 6 eggs Stir in: 2 oz sugar or maple syrup or honey Add: 4 oz fat (unsalted butter or tallow or lard) to the hot polenta to melt. Stir milk-egg mixture into cooked buttery polenta until smooth and has no lumps Stir together: 10 oz regular ground cornmeal 1 t baking powder 1/2 t soda 1 t salt Mix well mixed dry ingredients into wet ingredients gently but thoroughly. Preheat 12 inch cast iron skillet in oven until it is warm but not too hot. Remove from oven and melt in 2 T more fat. Scrape batter into skillet and bake at convection roast 350* about 25-35 minutes until quite golden brown and springs back when touched. Cool a little before serving. OR bake in two skillets for a shorter cornbread. OR bake in two pie dishes. *Baked on parchment on 2/3 sheet pan made a way too thin cornbread and it did not bake well either. Was yucky. Serve with honey and butter, of course.
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