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Corn bread was the quintessential daily bread for mountain families, who often made it at least once daily so there was always some about to be eaten in many ways, fresh or leftover. When hot from the oven, southern corn bread is as moist as it'll be, and full of corn flavor with nary a touch of sweet beyond what the corn gives.
Fresh corn bread was served as an accompaniment to a meal such as beans and greens, contributing both flavor and function, as it could be used to soak up every last lick of pot likker. Cold leftover corn bread might be served for dessert or, even better, breakfast the next day, perhaps as "bread and milk," crumbled right into a tall glass of buttermilk and seasoned to taste with a few grinds of black pepper or a spoonful of sorghum. Or the bread can be split, fried cut-side-down on the griddle, and then drizzled with sorghum and buttermilk. This is one of my favorite breakfasts!
Preheat the oven to 450°F. If using bacon fat, place it in a well-seasoned 9-inch cast-iron skillet and place the skillet in the oven as it preheats. If using butter and oil, wait until step 3 to heat the skillet.
In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda. In a small bowl, whisk together the egg and buttermilk.
If using butter and oil, heat them in the skillet over high heat until the oil is shimmering.
Pour the egg mixture into the cornmeal mixture and stir just until blended and smooth. Be prepared to immediately transfer the batter into a hot skillet.
Remove the hot skillet from the oven or from the stovetop. Carefully scrape the batter into the skillet. The batter should sizzle vigorously around the edges.
Place the skillet in the oven and bake until the corn bread is firm and golden brown on top, 25 to 30 minutes. Serve hot.
This is a stunning cookbook with beautiful photography and fantastic recipes. If you can't make it to Blackberry Farm in Tennessee, this cookbook is the next best thing.Published 11 months ago by EverydayReader
I thought this was an interesting read but the overall book was less than expected. Didn't really care for the layout.Published on December 28, 2012 by SwugMoes
This book beautifully captures what Sam Beall and his family has created for guests to enjoy throughout the year. The food, wine and the people of Blackberry are the best!Published on December 25, 2012 by Craig Fuller
I collect cookbooks. This one is on my coffee table and not in the kitchen. What a beautiful book. Thank you.Published on December 3, 2012 by Elise J. Mcclintick