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at Tue, 16 Nov 2004 00:29:45 GMT in
>,
(Snowfeet1) wrote :
>Does anyone have a tried and true recipe for cornbread with no flour
>(can't eat it). Thanks.
>
This recipe calls for sour milk - which is literally that - milk that's
gone sour. Ordinary "pasteurized" milk will go sour (usually about 1 week
past expiration) but "ultra-pasteurized" milk (the stuff with expiration
dates freakishly far out) will not go sour, so make sure your milk says
"pasteurized" on it. Also UHT milk (the stuff that they can keep on
unrefrigerated grocery shelves) doesn't go sour. This is a good way to use
up milk that you accidentally left around a little too long.
Cornbread
2 cups cornmeal
2 cups sour milk
3 eggs
2 tbsp butter
1 tsp baking soda
1 tsp salt
Preheat oven to 450F. Thoroughly butter a heavy cast-iron pan.
Mix cornmeal, baking soda, and salt in a large bowl until fully blended.
Cut butter in until the mixture is fairly uniform. In a separate bowl,
beat the eggs with a whisk or mixer until they are frothy and pale yellow.
Put the pan in the oven and allow it to heat until it is nearly smoking.
At this point, quickly beat the eggs into the cornmeal, then the sour milk,
then pour the entire batter into the pan and set in the oven quickly. After
about 5 minutes, turn the oven down to 400 without opening the door. Bake
for another 25 minutes or so, until the top is dark, uniform brown. Remove
and cool. This cornbread is delicious eaten warm - simply wait for about
5 minutes or so, until it cools to edible temperature, then cut into
wedges. Or cool all the way if you prefer it at room temperature.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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