Monday, January 26, 2009

Cornbread Roxie

By Kathryn Washburn Breighner

I have made this cornbread hundreds of times: the recipe came from Gourmet magazine in January 1984. This would be particularly good with Spring Mill Cornmeal. But I don't have any of that. However, my brothers do...wonder how that happened.

This takes 5 minutes to prepare and 10 minutes to bake. Easy!

1 1/4 c yellow cornmeal
2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 c flour
1 1/4 c buttermilk
2 eggs, beaten lightly
2 T vegetable oil

Into a bowl, mix together 1 c plus 2 T of the cornmeal with the remaining dry ingredients. Stir in buttermilk and eggs and combine well.

Heat a 10" cast iron skillet over high heat for 1 min. Add oil and sprinkle with remaining 2 T cornmeal, spoon in the batter. Bake at 450 degrees F in the upper 1/3 of the oven for 10 minutes until it is firm in the center and pulls away slightly from the edges of the skillet.

Serve with lots of butter or honey!

How to order gristmill cornmeal from Spring Mill Indiana State Park:
estore.dnr.state.in.us/tek9.asp?pg=products&grp=108

2 comments:

Anonymous said...

Why we have Spring Mill Corn Meal: It is either because Dad loves us best, or you ordered it for us, or a combination of those...
Perry

Anonymous said...

I don't have Spring Mill Corn Meal because I ordered it for Dad to give to you two for Christmas. He couldn't wait until Christmas. Marty was sure I had ordered some for us, too but I didn't and have been hearing about it every since!