Tuesday, May 10, 2011
Momer's Corn Bread
I'm starting a new series here on This is Beige: cooking from the cigar box full of recipes I inherited from my grandma. Since Momer was from the south, I have to start with cornbread. If there's one thing you should know about Southerners and cornbread, it would have to be this: they do not like it sweet (or cakey, but that's two).
How can you bite into a piece of this cornbread and not be transported back to the "old plantation days?"
Digging into this recipe box is going to be highly entertaining and hopefully delicious as well. My favorite line is, "Pour sweet milk over meal and stir till mixed good." And by the way, sweet milk is just milk, as opposed to buttermilk.
Southern Egg Bread
1/2 pt (1 cup) of sweet milk
1 tsp. salt
1 tsp. baking powder
1 pt (2 cups) of corn meal
2 Tbsp. lard (I used butter)
Sift meal in pan. Pour boiling water over it, just a teacupful (I used 6 oz.). Next add lard (butter) so that the hot water will melt it in the meal. Pour sweet milk over meal and stir till mixed good. Add baking powder and salt. Always add eggs last. Bake in hot oven about 20 or 30 minutes until nicely browned, serve plenty butter with them. (Serve plenty butter with them? Where is your editor?!)
Verdict and Janet's notes: It would have been easier to melt the butter before adding it. And since the recipe didn't bother with superfluous information like oven temp ("hot oven?") I baked the bread at 400 degrees. Twenty minutes turned out to be enough; I made sure a toothpick came out clean. This was good. The kids liked it with butter and honey.