Bron cookies..and a couple of cornbread recipes for you, Donna

[Guest guest]

You're very welcome, Donna. And now that I've begun, I think I'll keep 'em

comin'...at least with the few cookbooks I have here right now. :>) Dh has a

plan to go down to Florida and bring up as many boxes as will fit in the car

and then the actual moving truck will cost a lot less. YAY! But a lot of the

boxes hold cookbooks, you see.

 

It didn't really take a lot of time, because you see, I type fast. (I was

once a medical transcriptionist!) But you're welcome anyway...and I again,

will post more recipes in days ahead.

 

Here is your cornbread recipe, now:

 

It's EASY!!

 

:>)

 

Basic Cornbread

 

2 c. buttermilk self-rising white cornmeal mix (I use White Lily or Martha

White)

1/2 c. ap flour

1/4 c. butter, melted

1 large egg, lightly beaten

2 c. buttermilk

 

Heat a well-greased 9-inch ovenproof skillet at 450 for 5 minutes. While

it's heatin' up, stir together all the ingredients in a bowl. Pour the

batter into the hot skillet, which is still on the oven rack; you pull out

the oven rack and c a r e f u l l y pour the batter into the skillet on the

oven rack. And then as quickly as you can (it takes just a little practice,

but not much!), push the rack back and shut the oven door. Bake for 20

minutes or until golden brown. YIELD: 1 9 inch skillet cornbread, which

equals about eight goodsize wedges, or maybe nine or ten squares if you cut

it that way.

 

Here's another traditional Southern cornbread. It's called:

 

Hot-Water Cornbread

 

2 c. white cornmeal

1/4 t. baking powder

1 1/4 t. salt

1/4 c. half-and-half

1 T. vegetable oil

3/4 to 1 1/4 c. boiling water

Vegetable oil

Softened butter

 

Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and

1 T. oil. Gradually add boiling water, stirring until batter is the

consistency of grits.

 

Pour oil to a depth of 1/2 inch into a large heavy skillet; place over

medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil,

and fry, in batches, 3 minutes on each side or until golden. Drain well on

paper towels. Serve immediately with softened butter. YIELD: 8 servings.

 

Variation:

 

Baked Hot-Water Cornbread:

Omit skillet procedure. Pour 1/3 c. vegetable oil into a 10x15 inch

jellyroll pan, spreading to edges. Drop batter as directed onto pan. Bake at

475 for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until

golden brown.

 

 

 

 

On 2/6/06, Donnalilacflower <thelilacflower wrote:

>

> Bron, thanks so much. You sent some great ones through here. I will be

> busy placing them in the files. I like the sound of the bars.

> That took a lot of time to post. I really appreciate your time spent

> doing this for us.......Donna

>

> southernflower wrote:

> Dh wants to use the 'puter (how tacky of him! LOL) now, so I got to get

> off.

> I did find a whole lot more recipes though, and that's including the

> cornbread one for you Donna...I'll send it later tonight after dh goes to

> bed, and then more cookies and other recipes tomorrow and days after.

> Okay?

>

> Hope everybody enjoys these. I haven't seen any of them coming in to my

> Inbox, though, which is weird, nor any comments on them--for that matter.

>

> I decided I'll make the Chocolate Chip Cookie Bars tonight, though, seeing

> as how I have all the ingredients (the chocolate chips being leftover from

> the Chocolate Chip Cookies Supremes from the games party at church the

> other

> night!) at the ready.

>

> Happy Baking. :>)

>

> Bron

>

>

>