Cast Iron Corn Bread
Namasudra (namassej) is the name of a hindu community originally from certain regions of bengal, india.
Recipe Summary Cast Iron Corn Bread
True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!Ingredients | Namasudra Caste Surnames2 eggs1 ½ cups milk2 ½ cups self-rising white cornmeal½ teaspoon salt3 tablespoons vegetable oil2 tablespoons shorteningDirectionsPreheat oven to 450 degrees F (230 degrees C).Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.If you're not using self-rising cornmeal, add about 1 teaspoon baking powder to your recipe.For true Southern taste, fry up some bacon in your skillet beforehand and use it instead of the shortening.Do not leave corn bread in skillet after baking, or you will have a crumbly, broken mess on your hands.Info | Namasudra Caste Surnamesprep:
15 mins
cook:
27 mins
total:
42 mins
Servings:
8
Yield:
1 10-inch round
TAG : Cast Iron Corn BreadBread, Quick Bread Recipes, Cornbread Recipes,
