Jim Morrissey
BBQ List

Got this from, ALMOST the horse's mouth. I contacted the author and they
"claim" this is the real deal. I used two eggs since I do not raise my own
chickens, and the author also advises to use only the freshest ground corn
meal available.

~~~No Flour cornbread #1~~~

2  1/2 c. white corn meal
3-4 TB fat  ( I use lard... gasp! )
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1-3 eggs  ( depends on which hen(s) they come from)
2 c. ( approx.) buttermilk.

  Heat the iron skillet in the oven to get it good and hot.  Mix batter
throw a bit of meal in the bottom of the skillet and pour in batter.
Bake about 25 min.  in a hot oven  425* or so.  I don't always use
buttermilk.  I cut out the soda if not using the bm. maybe increase
the powder just a bit.  Honestly I don't measure it except how it
looks in my hand and in the bowl.

Jim
Jim@berk.com

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Stu Wilson
BBQ List

I hate to diss anybody but I'm giving away my trophy winning cornbread
recipe just to prove Pittsburgh has what it takes.

BBQ STU"S CORNBREAD

1 1/2 cup flour
1 cup yellow cornmeal
1/2 cup brown sugar
2 eggs
1/2 cup buttermilk
1/2 cup butter or whirl
1/2 cup frozen corn
1/2 cup fine shredded cheddar
1/2 tea. baking powder
dash of salt

Preheat oven to 400, mix ingredients adding cheese last. Pour in greased pan
or heated cast skillet, bake for 15-20 min or until golden brown. This may
be enough for 2 pans or 18 muffins. Try it and let me know what you think.

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Mrs. Isaac Cocks' Corn Bread
                            ca. 1830, Long Island
                   (Long Island Studies Institute Archives)

 

               ORIGINAL
                   2 bowls Indian meal                1 bowl
               sweet milk
                   1 bowl sour milk                     4 eggs
                   2 tea cups wheat flour             2
               tablespoons sugar
                   1 table spoon molasses           Saleratus
                   Butter the size of an egg.

               HEARTH METHOD
                       Place butter into a small covered Dutch
               oven and preheat by placing 1 large shovelful
               of coals underneath and 2 shovelfuls on lid.
               Preheating takes about 5 minutes.
                       Meanwhile, mix dry ingredients in large
               bowl. Drop wet ingredients over dry and mix
               briefly, leaving it lumpy.
                       Immediately, pour half of the melted
               butter into the batter and stir briefly, mixing
               partially. Pour quickly into heated Dutch
               oven, replace the lid, and resume baking on
               the hearth as before.
                       Bake for about 30 minutes, or until
               sides pull away and center is firm. Serve hot.
               Serves 10-12. 

                

               MODERNIZED VERSION 

                       4-5 tablespoons butter or lard
                       3 cups stone ground corn meal
                       1 1/2 cups flour
                       1 tablespoon sugar
                       2 teaspoons baking soda
                       1/2 teaspoon salt
                       2 tablespoon molasses
                       4 eggs
                       3 cups buttermilk

                       Place butter or lard in a large cast-iron
               skillet or covered heavy metal casserole.
               Preheat in a 375 degree oven for about 5
               minutes.
                       Mix corn meal, flour, sugar, baking
               soda, and salt together in a large bowl.
                       Drop molasses, eggs, buttermilllk, and
               melted butter or lard onto dry ingredients and
               stir briefly to mix partially. batter should be
               somewhat thick and ploppy, but still lumpy.
                       Immediately transfer batter to heated
               Dutch oven and cover with preheated lid, if
               you have one. Return quickly to oven and
               bake for approximately 30 minutes. Uncover,
               and continue baking for another 15 minutes,
               or until cornbrad is crusty at the edges and
               firm inside.
                       Serve immediately.

               NOTE: For a smaller bread, this recipe may
               be cut in half.

                                                                                       