REAL COUNTRY CORNBREAD
This will give the secret of cooking cornbread the way it was cooked back in
the old south and the wild wild west some 200 + years ago. It is many times
better than cornbread with milk and eggs in it. It can be baked in a pone,
or fried in a skillet (frying pan for you Yankees), but the fried really
hits the spot with pinto beans (no tomatoes PLEASE!) and it keeps well in
the refrig, in a closed container. (if there is any left over)
Mix in a large bowl ---------
4---cups of cornmeal
1/2---cup cooking oil
Mix it well then add--------
1---cup flour
1 1/2 cups chopped onion (or more!)
At least 1 finely chopped hot pepper
2---Tabspoon sugar
1 1/2 Tabspoon salt
2---teaspoon black pepper
Have a big pan of "boiling super hot" water on stove.
Mix in enough hot water to "cook" the cornmeal in bowl #1..
Put in enough so the wet meal "COULD" be formed into a
ball with your hands, but don't do it as you would
get you hands burned.
(This process "cooks" the cornmeal the first time.)
When you get it all mixed up, (with a big spoon) add
one can of "creamed corn" and mix well.
(This can be mixed up before hand and kept in refrig.
over night or longer.)
With the "big" cooking spoon --take a heaped up
spoon full of the mixture, (about one cup I guess)
and put into skillet or on the grill. with medium heat.
(Have skillet or grill covered with "hot" oil.)
Flatten it out, and cook like you would a pancake.
-*-*-*-*-*-*-
2nd way to cook it-----------
This is a wee bit tricky, but you can cook it in a hot oily
round bread pan and smooth out like a cake about
one inch thick. Put the pan into middle of oven at 350 degrees
for about ten or twelve minutes.
When the "bottom" gets done, (light brown--not burned) turn pone
over and cook second side five or six minutes or until the pone
is firm on both sides and mushy on the inside where you are going to
put a lot of butter (The more the better if your Dr. ain't looking!)
The first cooking process is the "secret"! in the old west they didn't have
milk and eggs, plus the cook liked to fix up enough to last all day. (Of
course
they didn't have the creamed corn either)
JIM RUSSELL, ONE OF THE LAST OF THE REAL OLD TIME COWBOYS.
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