Rita, I'll set another place. There's apple pie for desert!
You are always
Sharon, Woofie,
Central Indiana doesn't count as the 'South' either, but there's an imaginary
line just south of Indianapolis where the accent somehow changes to that
beautiful sounding dialect! The corn bread recipe is not one written: It is
quite simply a pinch of this, a dab of that. We usually mix white corn meal
(2 cups) with about 2-3tbsp. of self-rising flour, one egg, dash of salt, 1tsp.
baking powder, and mix well with some good quality cultured buttermilk. I
like to mix until it has a thick consistency (not runny). Spoon directly into a
hot skillet with about 1tbsp. extra virgin olive oil. Like Sharon said above
turn when golden brown. Tap lightly with spatula to test for firmness. I like it
golden brown like in the picture. BTW my 40 year-old son in southern
California still calls me about this recipe when he makes it.
If you really want an easy recipe just buy Aunt Jemima white corn meal mix.
It has all the ingredients, and probably just as good. They also have the
buttermilk mix.
I like to make enough for one meal (and guests) to serve it fresh out of the
skillet. You can experiment with ingredients, but try for thick consistency.
It comes second nature for me, but I do not throw it out if it's a little off. It is
always best served hot & fresh. Hope I didn't overkill this idea.
