Let’s start with a cornbread controversy.  Southern cornbread purists will tell you that this delicious skillet of baked corn goodness should be savory, no sugar.  And folks, they’re serious ’bout that. Pop that cornbread batter in hot oil and you’ve got a hush puppy. Order cornbread in Hawaii and you will be served corn bread that has been baked in a square pan and it ‘s buttery and sweet like cake. Heck y’all, it IS cake.  Really good corn cake.They’re both wonderful when done right. 

Barbecue is happy to have some cornbread alongside. Collard greens put it to work, sopping up all that pot likker.  Sweetpea says my Daddy liked to eat it soaked in buttermilk and a spoon.  But my favorite is with cold baked beans.  That to me is such a great and simple lunch but be warned; it’ll put ya in a carb coma.     ah bliss…You can fancy it up with bacon, corn niblets, cheddar cheese, onion and my buddy Jim likes to bakes his spicy by adding chopped hot peppers.  

My recipe is southern(savory) and a lil’ sweet.  Me and my cast iron skillet are currently baking this cornbread on Channel 53, Olelo.

Here’s some tips before you start. Put your cast iron skillet in the cold oven and then preheat; you want it to heat up slowly.  Have the batter made before you put the butter in the hot skillet. The butter just takes a moment to melt and you don’t want it to burn. Not to be bossy but you gotta use yellow cornbread.  Folks, cornbread is golden. In more ways than one.

CAROLINA CORNBREAD

Put cast iron skillet in oven, Preheat oven to 350 degrees.

1 1/4 c. all-purpose flour

3/4 c.plus 1 TB yellow cornmeal

2/3 c.sugar

1 TB baking powder

3/4 tsp salt

3 eggs

1 1/4 c buttermilk

1/3 c. vegetable oil

3 TB melted butter

In large bowl, whisk together dry ingredients. Melt  butter in microwave.  In separate bowl, whisk eggs and remaining wet ingredients.

Slowly add butter to egg mixture.  Add wet batter into the dry ingredients, stirring just to combine.  Add 2 tablespoons butter to hot skillet in oven.  Swirl the skillet to have butter evenly distributed. Carefully, pour batter into the very hot skillet.  Bake 33-35 minutes until golden brown.  Once baked, keep cornbread in the skillet until cooled, uncovered. This will keep the crust crisp. Lightly brush with additional butter. Why not, right?   

My recipe is southern(savory) and a lil’ sweet.  I am currently baking this cornbread on Channel 53, Olelo.

http://olelo.granicus.com/MediaPlayer.php?view_id=30&clip_id=38064

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