Thursday, November 20, 2014

Mama Bates Southern Style Buttermilk Cornbread

Mama always said not to put the dressing in the Turkey, She had seen people get sick from eating stuffing in the turkey, and it wasn't pretty. Being raised in the South, we all grew up on Cornbread Dressing. But, before you make the dressing, you must make:

Mama Bates’ Classic Southern Cornbread
For a little extra flavor, add some bacon drippings to the skillet. 

2 cups white or yellow cornmeal
1/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg
3 tablespoons melted shortening, plus more for the skillet
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: Serves 8

Preheat the oven to 425° F. Position the rack in the center of the oven. Put about 1 tablespoon of shortening in a 9 to 10 inch cast iron skillet and put the skillet in the oven.
Combine the cornmeal, flour, baking powder, soda, salt, buttermilk, egg, and shortening into a large bowl. Stir thoroughly. 
Remove the hot cast iron pan or a glass ovenproof dish from the oven and pour the batter into the sizzling shortening in the hot skillet.
Return the skillet to the oven, reduce the oven temperature to 375° F, and bake for about 20 to 24 minutes, until golden brown. 
Cut the cornbread in wedges and serve hot with soups, stew, chili, beans, or greens. Many people like to crumble their cornbread in a glass and fill it with cold milk. A pan of cornbread also makes great dressing to go with chicken, pork, or turkey.

Serves 6 to 8:

For Cornbread Dressing.
I usually put it in the refrigerator overnight. Save some stale bread with this for your Turkey dressing. The recipe for that will be in the next posting.