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There’s nothing better than a thick piece of
cornbread with a slab of butter melting its way to your heart,
literally, but we’ll ignore that fact for a day. At least
that’s the way folks in these parts think. If you’re
not familiar with the popularity of homemade cornbread, it’s
time you stopped in at the Old Hampton Store in Linville for Saturday’s
24th Annual Cornbread Cook-Off. The men of the house as well as
their women folk are already standing in line for a bag of fresh
cornmeal, ground up every day at the old mill out back of the
store, just so they can be a part of a contest that cooks up hotter
every year. You don’t’ want to miss this big event.
As a child, I remember Mama stirring up a “cake” of
cornbread just about every Monday afternoon for “supper,”
accompanied by a pan of fried ‘taters, pinto beans and a
big chunk of onion. Cornbread, like most everything else, is still
best in its simplest form, but it takes on a whole new personality
with a few additions and is definitely worth a try. Pick you out
a recipe and head on over to Linville for a little friendly competition
with friends and neighbors. (See more about the Cook-Off)
Sausage-Onion
Cornbread
1 cup cornmeal
1 cup all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
5 Tbsp. butter
1 cup finely chopped onion
1 large egg
1 cup buttermilk, light sour cream or plain yogurt
8 oz. sausage
Preheat oven to 350°. In medium bowl, combine cornmeal, flour,
sugar, baking powder, salt, and soda. Cut in butter until mixture
is crumbly. In another bowl, whisk together the egg and buttermilk
(sour cream or yogurt) until well blended. Add to cornmeal mixture
and stir until dry ingredients are moistened. Heat a lightly greased
10-inch cast iron skillet (for best results) over high heat; crumble
sausage into it. Brown sausage for about 2 minutes; add onion.
Cook, stirring constantly, until sausage is browned and onion
is tender. Remove from heat. Spread sausage and onion evenly over
bottom of skillet. Spoon cornmeal batter evenly over the mixture
and carefully smooth out. Bake for 25 to 30 minutes, until golden
brown and firm. Using a knife, carefully loosen around the edge
of skillet then immediately turn onto a serving plate. Best served
hot.
“Hot”
Cornbread
1½ cups corn meal
½ cup self-rising flour
½ medium onion, chopped
½ green pepper, chopped
2 or 3 seeded hot peppers, chopped
1 egg, beaten
¼ cup oil
¾ cup creamed corn
2/3 cup grated sharp Cheddar cheese
1 cup milk
Mix all ingredients together, bake in well-greased pan at 400-degrees
for about 35 minutes.
Confetti
Corn Bread
1½ cups corn meal
½ cup self-rising flour
1 cup milk
1 egg
2 cups Cheddar Cheese
1 can creamed corn
3 tsp. pimento
12 slices cooked, crisp bacon
1 small onion
Mix all ingredients together. Pour into greased pan. Bake at 375
for about 35 minutes.
One of my secrets for good cornbread is to have your pan hot with
shortening before you pour in the mix. Another big plus is to
bake it in a well-seasoned iron skillet.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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