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Cornbread (Corn Bread?) Part Two

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Super Excellent Southern/Southwestern Cornbread


Recently, addressing the extremely important issue of cornbread, I said that I'd share my super secret recipe.  It is fast and easy. Here it is (with appropriate commentary).
Most of the needed ingredients for superior southern cornbread


 Notes

Cast Iron Skillet - HAS to be cooked in cast iron, nothing else will do.

 Corn Meal:  Stone Ground Preferred - In New England the Hogdsons Mill or Indian Head brands make good choices and are actually less expensive than the over-processed brand in the round box with which we are all familiar.  But if that's all you have, then use it. I prefer corn meal that has not been de-germinated and is hopefully GMO free.

 Liquid: The recipe calls for butermilk, which is best.  however, yogurt, or sour milk may be substituted and are almost as good.  If you have milk that has soured  - don't discard it! Use it in this or another baking recipe.  Pancakes, scones, muffins or yeast bread. It won't hurt you and can add a pleasant tanginess.

Oil:  I use Canola oil.  My original recipe calls for melted shortening.  Lard, Pork or bacon fat will also do quite well. Bacon fat imparts a more authentic "Southern" flavor, but is perhaps not the best choice for everybody.  

The Recipe

Ingredients

Corn Meal: 1 1/2 cups
Salt: 1 teaspoon
Baking Soda: 3/4 Teaspoon
Eggs: 2 of 'em
Buttermilk: 1 1/3 cups - Yogurt will do if you are out of buttermilk.  Butermilk is better
Oil: 2 tablespoons

Preparation Instructions

  • Heat the oven to 450 deg.  
  • put a enough oil in the skillet to coat the bottom and sides.  (this is in addition to the oil in the batter). Put the empty skillet in the oven - you want it nice and hot when you add the batter,
  • Mix the eggs, and buttermilk - some recipes say to separate the eggs, but I have found that it makes no difference. I usually use a whisk or a hand mixer, but a spoon works too.
  • If you have a sifter, sift the dry ingredients together then add to the wet mixture.  If you don't have a sifter, or don't want to bother, sprinkle the the baking soda and salt over the corn meal, mix it up a bit, then add it to the wet ingredients.  
  • Mix until the batter has a uniform consistency.
  • Pour he batter into the HOT cast iron skillet and bake at 450 deg. for about 30 min.
You now have great cornbread.

Try a few Tasty Additions

In addition to the basic cornbread above, we often "dress it up" in one (or more) of the following ways.
Add a can of chopped green chilies to the batter (Hatch brand chilies are the best, but are not readily available outside the Southwest except via Mail Order).  Mix the can's contents into the batter. Green chilies are quite mild.
For a spicier batter, mix in a can of chopped chipotle chillies.
Sprinkle a good handful (1/4 to 1/3 lb) of shredded cheese on the top of the batter before putting the skillet into the oven.  It's all good.
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