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DEL.ICIO.USOrmond’s Corn Bread
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SOUTHERN RECIPE RESTORATION PROJECT
Ormond’s corn bread
Plain white cornmeal can be surprisingly tricky to find in Atlanta. Most of what lines the grocery store shelves is a mix or self-rising, which already contains the leavening. They are not interchangeable. In terms of color, white cornmeal is made from white corn and yellow cornmeal is made from yellow corn. They are interchangeable --- although many Southerners swear by white.
Hands on time: 5 minutes Total time: 30 minutes Serves: 8
Ingredients:
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2 tablespoons vegetable oil
1 1/2 cups plain white cornmeal, not cornmeal mix or self-rising cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 cups buttermilk
1 large egg, lightly beaten
Instructions:
Preheat oven to 450 degrees. Place the oil in a cast-iron skillet or ovenproof baking dish and transfer to the oven to heat about 15 minutes. Meanwhile, combine in a medium bowl the cornmeal, flour, baking soda and salt. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine. Remove the heated skillet from the oven and pour the heated oil into the batter. Stir to combine, then pour the batter into the prepared pan. Transfer to the oven and bake until golden brown, 20 to 25 minutes.
Notes:
Note: Chef's interpretation: Atlanta cookbook author Virginia Willis tried both recipes side by side, as is, and found them to be excellent examples of typical Southern corn bread: "The cast-iron skillet creates a crispy, golden crust, and neither recipe contains sugar, a common ingredient - some may say mistake - in Yankee corn bread. Only slightly different in ingredients, they make you realize just how fine the lines are when a Southerner firmly and authoritatively states, ‘My grandmother makes the best corn bread.'
"Well, I, of course, think my grandmother did make the best corn bread, too. She often baked it in her cast-iron skillet, the very same one I used to test these recipes.”
"Well, I, of course, think my grandmother did make the best corn bread, too. She often baked it in her cast-iron skillet, the very same one I used to test these recipes.”
Nutrition:
Per serving (based on 6): 229 calories (percent of calories from fat, 26), 7 grams protein, 35 grams carbohydrates, 3 grams fiber, 7 grams fat (1 gram saturated), 34 milligrams cholesterol, 766 milligrams sodium.
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