This is a recipe from Paula Dean. I tried it and it is simple and excellent.
- Carbohydrate 3.10351875 g
- Cholesterol 28.8875 mg
- Fat 1.1663625 g
- Fiber 0.0496875 g
- Protein 2.83415625 g
- Saturated Fat 0.531175 g
- Serving Size 1 1 Serving (96g)
- Sodium 73.145 mg
- Sugar 3.05383125 g
- Trans Fat 0.1320125 g
- Calories 34 calories
Step-by-step
- Mix all ingredients together.
- Pour into a buttered, heated cast iron fry pan.
- Cook in a 400 degree oven for 25 minuets.
Why does pouring batter into a preheated skillet matter so much? Thermal transfer transforms liquid batter into a crisp crust immediately upon contact. Cast iron holds heat efficiently when placed in a 400 degree oven during the preparation phase. Self-rising cornmeal already contains leavening agents and salt, which simplifies measuring but requires quick mixing before the chemical reaction begins.
- Preheat the cast iron skillet in the oven for at least ten minutes before pouring the batter inside to guarantee proper crust formation.
- Substitute regular milk mixed with one tablespoon of white vinegar or lemon juice if buttermilk is absent from the refrigerator.
- Test doneness visually by pressing the center lightly; the crumb should spring back cleanly without leaving an indentation.
- Store leftover pieces wrapped tightly at room temperature for up to two days or refrigerate for up to five days.
- Whisk the slightly beaten egg thoroughly into the wet ingredients before incorporating the dry components to prevent overworking the gluten.
Proper baking yields a golden exterior enclosing a tender interior crumb. Let the baked loaf rest briefly before slicing to maintain structural integrity.
