Corn bread, recipe below
On the morning of this last day of women’s history month, my thoughts turned to all those delicious comfort foods that women have made over the centuries in one of those big old cast-iron skillets. For example my great aunt Maggie from Windsor, North Carolina, made wonderful biscuits, spoon bread, and homes fries in hers. I came across a great story from the WPA's America Eat's project which I found in the University of North Carolina special collections archives. It went like this, In New Orleans, folks called Elizabeth Henry of Garfield Street the “Queen of Fish Fries.” During the Depression she fried fish in a cast-iron skillet and sold them to raise bail money for folks from her neighborhood. I have also seen sources on how African, Caribbean, and Latin America women used them to fry plantains and all kinds of fritters. Finally, for years, women around the world have brandished cast-iron skillet like a weapon against intruders and abusive males in their households. Today I pay homage to women and their creative use of the cast-iron skillet over the years. Here is my recipe from some southern skillet baked corn bread:
Southern Country Cornbread
2 cups of buttermilk (or 2 cups of vanilla soymilk)
½ teaspoon of baking soda dissolved in a tablespoon of hot water
2 large eggs
¾ cup corn, canola or vegetable oil
Mix eggs and milk together
Sift in 2 cups of corn meal with a teaspoon of salt and 2 teaspoons of baking powder or use self-rising cornmeal (I add just a little high source of fiber, just a little!)
Mix ingredients and if you’re northerner like me add a ¼ cup of sugar
Spray hot cast Iron skillet with nonstick cooking spray
Preheat oven at 425 then turn down to 375 and bake for 30-40 minutes or until golden brown
Brush with melted butter when done and enjoy!
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