Directions: |
Directions:This recipe was taught to me by Granny Craft, and I am proud to say I have mastered it for the next generation! This is not a recipe with any measurements so reset expectations - a whole lot of "until it looks right!" during the process. This is all about proportions, and is very forgiving.
Aunt Jemima was what Granny Craft always used, and what I try to use but have only found at Walmart. And I avoid Walmart, sooo..... If you have to use another brand, try and get self-rising. If you can only find cornmeal, use up to a cup of flour with the cornmeal (you want a 2 to one ration of meal to flour) and a teaspoon of Baking soda and a healthy pinch of salt to the mix. You will also use a little more baking powder to get the rise.
Iron skillets are essential to create the crispy crust on the cornbread. They are inexpensive and finicky, but worth it for this dish alone. If you have a skillet that needs seasoning, I recommend that you wash it well, with soap (that you will never use again on it!) and then slather with crisco inside and out (if the outside was rusted - if not do not bother) and place in a 350º degree oven for 20-25 minutes or until you see the oil smoking. Remove from oven, pour out the oil, and let sit until completely cool. Once cool, rinse with hot water - NO SOAP - and repeat the process. After using, you should be able to just run under hot water and use a paper towel to wipe out. We keep ours in plastic bags to keep clean between uses.
Heat your oven to 450º. (Granny Craft always cooked really hot because she had things to do!)
Generously grease your seasoned iron skillet with Crisco. (Granny Craft would always say "don't be stingy!" at this point). It should be white with Crisco!
In a large bowl, add 5 or 6 big handfuls (palm and fingers!) of cornmeal for a 10 inch skillet. You want the final mix to come about 2/3 up the side of the iron skillet.
To the cornmeal, add a large palmful of baking powder. (Palmful is less than handful). Stir with a fork to incorporate . I likely err on the side of adding too much baking powder because I am never quite sure how fresh my baking powder is - and while you can taste it, I would rather have risen than not.
With a big spoon, add a couple or three big portions of Crisco. Here is where the proportion are important - Crisco ("don't be stingy!") gives it that crisp texture, so you will definitely be adding more than you think. With your fingers, smash the crisco into the cornmeal until it resembles cracker crumbs - very important that all of the mix be incorporated.
Finally, add enough buttermilk ("until it looks right!") to make a pourable batter. I mix with my hands to get the texture right. It will be thicker than pancake batter, but thin enough so when you pour it in the pan, you don't have to spread it to the edges.
Put in preheated oven and check at 20 minutes. The top needs to be deeply golden brown and will likely have cracks. Mine usually come out at 25 minutes.
Once you have it as brown as you like, remove carefully from the oven. Try and see if it is loose from the sides by running a knife around the edges. If you used enough Crisco it will be nice and loose. As soon as you can, flip onto a plate and admire that beautiful crust.
Take your skillet to a safe place to cool. Running under water too soon can crack or warp your pan, so best to let cool completely, then rinse with hot water and a paper towel. (I have a friend whose husband PUT HER CAST IRON IN THE DISHWASHER and she considered murder - not a jury in the world would have convicted her, either, as long as the jury was southern women).
Granny Craft only seasoned her food with salt and pepper, but we have tried with a bit of diced onion and jalapeños too, with good result.
Enjoy! |
This recipe for GRANNY CRAFT'S CORNBREAD is from