Just a few words about cast irons skillets. You need one. I consider it an essential piece of kitchen equipment, so much so, I have given away several of my seasoned skillets to friends and family who for some crazy reason did not have one. I like the Lodge brand. A good cast iron skillet will last several generations. I have skillets from my mother and my husband's grandmother. Seasoning your skillet is easy. Coat the skillet with cooking oil and bake at 350 degrees. Wipe out and it is ready for use. You may need to do this several times during the first year to create a nice non-stick surface. Wash skillet using hot water and sponge or stiff brush. Do not put in dishwasher!
This is probably one of the more difficult recipes. Not because it is particularly complex, but because there never really was a recipe. In the tradition of Southern cooks, I learned how to make it from watching my husband's grandmother (Gay Gay) and have since modified the dish to incorporate techniques and flavors to make it my own. Cooking in the South is a great way to bring generations together. I learned so much more than cooking when I spent time with my grandmothers in the kitchen. Ingredients Cornbread 1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter, melted Directions Cornbread Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter In a large bowl, whisk together the cornmeal, flour, sugar, sal
Comments
Post a Comment