Children of the CornBread (redux)

[Mister Moo]

Cold weather is soon to be upon us. Lets clean up the dutch ovens and rusty skillets, get out the butter and get ready to rumble.

CORNBREAD!! MRS. MOO MADE SKILLET CRUNCHY CORNBREAD!!!! WOO HOO.



I love cornbread crunchy on the bottom, not crumbly.



Box? We don't need no stinkin' box.

The G****et Cookbook*: Skillet cornbread (30 min)

1 1/2 C yellow cornmeal, stoneground
1T sugar
3/4 t baking sode
1/2 t salt
2 large eggs
1 3/4C well shaken buttermilk
1/2 stick softened unsalted butter
a well seasoned 9" cast iron skillet

put a rack in middle of oven and preheat oven to 425*

heat skillet in over for 10-min

Stir cornmeal, sugar, baking soda and salt in a small bowl; whisk together eggs and b'milk in a medium bowl until blended.

Remove skillet from oven and add butter, swirling gently to coat bottom and sides of skillet (don't worry if butter begins to sizzle and brown around edge). Whisk hot butter into b'milk mixture and return skillet to oven. Stir c'meal into b'milk mixture just until evenly moistened but still lumpy.

Scrape batter into hot skillet and bake until golden - 20-25-min.

Turn onto a rack to cool slightly (upside down).

Serve warm.

Perhect with pintos, bean soup or BBQ. Or all those things at once.

(Some purist country boys say this is actually JohnnieCake a'cause it has a microscopic amount of sugar in it. Whatever. I say JohnnyCake is baked way thinner and has a lot more sugar than 1T per 1 1/2C of cornmeal.)