I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, February 2, 2023

Cornpone

 

½ cup fine ground white cornmeal
¼ teaspoon salt
1 1/4- 1 ½ cup of hot water (boiled on the stovetop or your hottest tap water) Batter should be quite thin. 
1/4 cup bacon grease, butter, vegetable oil (a combination to total 1/4 cup is good—bacon grease for flavor, butter to make cornbread more crisp and lacy, oil to reduce unhealthy fat)

Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.

Heat a cast iron or heavy skillet over medium heat.  When the pan is hot, drizzle with one or two tablespoons of grease/oil tilting the pan so that the entire surface is coated with oil.  

Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.  When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn.  Drain on paper towels.  Eat right away. 
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