David M. Raley
A stove with an oven
A large skillet, cast Iron preferred
A measuring cup
A mixing bowl
A mixing spoon
A measuring spoon
2 cups of white self-rising corn meal
1/3 cup of self-rising flour
1 teaspoon of baking powder
1 cup of buttermilk
1 cup of water
enough lard or oil to grease the skillet
Grease all of the inside of the skillet and put on a hot burner until it smokes. Allow to cool for 20 minutes. Regrease lightly.
Move a rack to the highest position that will accomodate your skillet and preheat the oven to 400 degrees.
Combine the corn meal, flour and baking powder; stir well then sift three times.
Add the buttermilk and mix until nothing is dry.
Add the water and stir until the mix is consistantly soupy with no lumps.
Pour mixture into the skillet. Put skillet on top rack.
Bake until you are happy with the color of the top crust. 45 minutes works for me.
This cornbread is especially good crumbled in a bowl, covered with sweet milk and eaten as cereal.
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