Monday, April 2, 2012

Another monday and laundry to be done

I love the N'Orleans tradition of having Red Beans and rice with Cornbread on mondays as that's the day you do laundry and this can just be a pot on the stove. Now I know, in this day and age most people are not doing the laundry on monday but I like the idea anyway. This was warm and comforting and I'm obsessed with my fresh blue cornmeal - I got this from the Santa Rosa Farmer's market and it's so fresh and clean tasting. Perfect for this simple cornbread recipe. Don't forget the tabasco!

Southern Cornbread serves 4

1 cup plus 2 tablespoons cornmeal (get Tierra's if you can)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoons sugar
1 cup buttermilk
1 egg
couple tablespoons butter
1 tablespoon vegetable oil

Preheat the oven to 450 degrees. Mix together the dry ingredients in a bowl. In a measuring cup mix the buttermilk and egg and add to the dry ingredients mixing well. Place a cast iron skillet in the oven and let it heat up. Remove and put in the butter and oil. When melted pour into the cornbread mixture almost all of it, leaving a bit in the pan to keep it from sticking. Pour in the mixture and bake for about 10-15 min or until browned. Let cool in the skillet about 5 min then turn out so it stays crisp. Serve with more butter.

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