- 8
Ingredients
- 1 1/2 cups stone ground, white corn meal
- 1/2 cup whole wheat flour, or white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt, heaping
- 1 1/2 tablespoons sugar
- 1 egg, well beaten
- 1 1/2 to 1 3/4 cups buttermilk
- 3 tablespoons butter, melted
- 1 tablespoon lard, shortening or butter for pan
Preparation
Step 1
Preheat oven to 425 º F, or 220 º C, and place a rack in the top slot.
Prepare the pan by rubbing on a heavy coating of lard, shortening or soft butter. If using a cake pan cut a piece of parchment or wax paper to fit into the bottom and placed it in the prepared pan. Rub a small amount of fat on the surface of the paper. Measure the dry ingredients into the sifter and sift into the mixing bowl. Measure the buttermilk; the amount needed varies depending on the type of meal and flour you use, be prepared to add more as needed.
Add beaten egg to the buttermilk and stir well with the spatula to mix. Add the melted butter and stir well again. Add wet ingredients to the dry and stir well. The batter should be stiff, but not dry. If necessary, add more buttermilk to moisten the batter. Pour into the baking pan, and bang the pan on the counter until the batter settles evenly. Bake immediately for 30 minutes, at which point the top should be perfectly browned.
Remove pan from the oven and top it with a plate; invert the pan until the bread slides out; then reverse the bread so that the topside is facing up. Slice into wedges and serve with additional butter. Alternately, before slicing into wedges, slice the bread in half horizontally and spread with butter. Replace the top half and then slice into wedges.
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I'll admit, I prefer to make it with sweet milk and bacon drippings though.