This version of corn bread actually came from Daddy's mother and originated in Tennessee.Mom made it in a omelet pan which also came from Nano. Over the years we've all struggled to make it "Just like Mom's"Her special touch in everything she cooked and the original pan made it so wonderful. I am copying this off of a envelop which was mom's version of a recipe card.
2 cups Corn Meal ( Mom always used Aunt Jemima brand)
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg 1/4 cup melted shortening
1 cup milk (room temperature)
vegtable oil
Add some oil to each side of omelet pan ,warm pan befor pouring batter.
Mix dry ingredients. add liquid, mix till smooth ( batter should constancy of thick pancake batter ,if too thick add more milk.)
Pour into greased omelet pan.Cook over medium heat. Do not turn until bubbles appear, turn quickly.
Brown on second side and carefully turn out of pan onto platter.
Slice and add gobs of butter.
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