"Don't expect to like all your food tonight, in fact scrap that, don't expect to like any of your food tonight"
"and you thought you left the sandwich world..."
"you are coming to the wrong dinner love"
"everything is very sweet, in fact I cut back on the sweetness. The Grits and Cheese recipe called for evaporated milk, I didn't put it in! The Candied Yams contained Sprite for instance"
'is this even edible?'
"Do you mind if I blog and twitpic this?"Dyed in the wool New Media person that she is ...she said 'no problem' and attempted to style herself more artfully...
preheat oven to 350°
generously butter a 9” cake pan or various pans
mix all dry ingredients in a bowl, whisk to create a well in the center
in a separate bowl mix together the buttermilk and egg
pour buttermilk mixture into the well of the dries all at once
mix this with a spatula/wooden spoon until almost completely incorporated
while mixing gently, add melted butter just until batter is uniform
pour into pan: batter should make the pan 1/2 to 3/4 full
bake until skewer or small sharp knife inserted in the middle comes out clean and sides have pulled away from the pan, approximately 30 minutes
when done baking, put pan on cooling rack for 5 minutes. then turn cornbread out of pan and cool completely before slicing
Cornbread will keep, unrefrigerated for about 4 days
Delicious eaten toasted with honey-butter, pan sautéed, with stewed greens, crumbled into soup, and dunked in cold buttermilk...
If you cannot get your hands on Anson Mills cornmeal (I ordered Yellow Coarse), please please find yourself a bulk section that has fresh organic cornmeal. I made this yesterday in a standard bread pan, but it's nice in your blacker than black cast iron skillet, (make sure that it has been sitting in the oven for a spell before the batter goes in, or it's the pan that the sizzling bacon just came out of), or cake pans. Really it depends on the ratio of interior to exterior you desire!