CURLEY'S OLD FASHIONED CORNBREAD

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Curley's Old Fashioned Cornbread image

This is my mother's recipe. It was on the menu at every cafe she cooked. This cornbread has a great crisp crust yet the inside is soft and tender. It is a perfect accompaniment to soups, stews and the southern standard, "a big ole pot of brown beans."

Provided by Judedeva

Categories     Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal, my mother used stoneground but any is fine (not mix)
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 -3 tablespoon sugar, depending on how sweet you like it
1 1/4 cups buttermilk
1 large egg
1/4 cup corn oil
3 tablespoons butter

Steps:

  • Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
  • (If baking powder or soda appear at all lumpy, sift them in).
  • Stir well to combine.
  • In a small bowl, whisk together buttermilk, egg, and oil.
  • Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
  • Tilt the pan to coat the sides of the skillet.
  • As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
  • Don't beat it!
  • Scrape the batter into the hot, buttery skillet.
  • It should sizzle.
  • Place it in the oven immediately.
  • Bake until golden brown on top, about 25 to 30 minutes.

Nutrition Facts : Calories 242, Fat 12.8, SaturatedFat 4.1, Cholesterol 39.4, Sodium 333.4, Carbohydrate 27.5, Fiber 1.5, Sugar 3.6, Protein 5

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