Gatekeeper Buttermilk
Cornbread
Barbara Morgan’s recipe
with a couple of Mark Morgan’s variations
Dry
Ingredients
·
1 ½ c corn meal (white or yellow) I prefer white or mixed, but some prefer
yellow.
·
1c flour
(unsifted)
·
2 heaping TBSP of baking powder
·
¼ tsp
baking soda
·
2 tsp salt
·
2-3 TBSP sugar (I like less sugar, since this is
a savory cornbread for beans, etc. and not a dessert cornbread cake such as
Marie Callender’s style).
Wet
Ingredients
·
2 or 3 eggs (I like to substitute the third egg
with about a ¼ c of heavy cream)
·
2 c
buttermilk
·
2 tsp vanilla extract (be sure and use pure
extract, not imitation flavor) This is a
slight variation that I have added to the recipe.
Whisk the eggs and buttermilk and vanilla
together…I don’t like using a mixer for this.
Preheat the
oven to 425°
Put 4 slightly
heaping TBSP of Crisco in a 9X12 baking pan (glass or disposable
aluminum). Put the pan with the Crisco
(lard is a great if you want to use it) in the oven as it is pre-heating. When the oven gets to temp, the oil will be
very hot. Be very careful not to splash
the hot oil when removing the pan from the oven. Fold your dry and wet ingredients together
just before pouring them into your pre-heated pan and hot oil. If you do this too soon, the batter tends to
get too dry. Add a bit more buttermilk
if the batter seems too stiff. Bake for
20 min. or slightly longer, until the edges are a crispy golden brown and the
top is beginning to slightly brown. Be
careful not to over bake. Test with a
toothpick.