Ingredients:
1 or 2 teaspoons lard or oil (butter is likely to burn too quickly for this recipe)
1¾ cup. fine stone ground corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional), Most Southern Corn Breads Don’t Contain Sugar.
1½ cup. buttermilk
1 ea. Egg
Procedure:
Put lard into 9 inch cast iron skillet. Place in oven and preheat to 500 degrees.
Combine dry ingredients in bowl.
Add wet ingredients to dry and mix well.
When oven is hot, remove skillet and swish hot grease around in pan to cover all interior surfaces. Pour batter in to skillet and return to oven for about 15 minutes or till golden brown and crusty.
Remove from oven and allow a couple minutes before cutting and serving.
Recipe Type: Authentic1 or 2 teaspoons lard or oil (butter is likely to burn too quickly for this recipe)
1¾ cup. fine stone ground corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional), Most Southern Corn Breads Don’t Contain Sugar.
1½ cup. buttermilk
1 ea. Egg
Procedure:
Put lard into 9 inch cast iron skillet. Place in oven and preheat to 500 degrees.
Combine dry ingredients in bowl.
Add wet ingredients to dry and mix well.
When oven is hot, remove skillet and swish hot grease around in pan to cover all interior surfaces. Pour batter in to skillet and return to oven for about 15 minutes or till golden brown and crusty.
Remove from oven and allow a couple minutes before cutting and serving.
Recipe Author: Chef Robert Wiley
Source: http://cookingupastory.com/how-to-make-black-eyed-peas-cornbread