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.

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 an hour with the lid on. Be sure it isn't sticking to the bottom of the pan.

Mix together:
12 oz milk
4 oz yogurt

Beat in:
4 eggs

Put a stick of unsalted butter into the polenta to melt

Stir yogurt-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
1/4 c sugar

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 butter. 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.

Serve with honey and butter, of course.

Cookbook Home | About | Search