Thursday, June 4, 2015

Grandmother Ruby's Country Cornbread...

While it took quite a bit of coaxing and begging to get the hubster to give up the recipe (and bake this for the blog), I was finally successful and am now able to share the recipe for Grandmother Ruby's Country Cornbread.

Here is my disclaimer on this recipe.  To me, it is a pain in the rear and I will not make it.  That's why the hubster does it.  Back in the day, recipes seemed to never have exact measurements.  It was always a dollop of this, a heap of that and 2 shakes of something else.  Prepare this recipe at your own risk and don't come crying to me if it doesn't work out. :-)  I'll let you horse whip the hubster!


Preheat oven to 450 degrees.

Use a 10-inch cast iron skillet.  A cast iron skillet looks like this....yes, that's it sitting behind the powdered buttermilk.


Pour about 1 tablespoon of olive oil into the skillet.  Place skillet in oven to preheat. 

In a bowl, mix:

1 heaping cup of self-rising cornmeal (we use a cornmeal mix)
a little less than 1/2 cup of self-rising flour
1 heaping tablespoon of mayonnaise (secret ingredient)


NOTE:  Hubster said that his grandmother would come up out of her grave and poke you in the eyeballs if you tell anyone the secret ingredient.  I'm just sayin'...

At this point, the hubster strays from the recipe and adds spices or seasonings (to taste), depending on our meal.  Most of the time he adds a few shakes of garlic powder and Italian seasoning or some other spice (Thyme, Oregano, etc.).  A "few shakes" is probably the equivalent of 1/4 teaspoon of said seasoning.  He wants the cornbread to compliment our meal, not overpower it.  Spoken like a true chef!

After the oven and skillet preheat (wait for the "ding" on your oven), remove the heated skillet (with a potholder, of course, so you don't burn your hand -- guess who's done this??!!) and swirl the oil around the bottom and sides of the skillet.

After that, add 1 cup of REAL buttermilk (not low fat or the dry stuff we used this time) to dry ingredients and stir well.  The batter should be thick.


Add a little bit of water and stir, so that it resembles a thick paste.  Set aside.

Sprinkle corn meal around the bottom and sides of oiled skillet.  Immediately pour the batter into skillet and drizzle 1 tablespoon (not measuring spoon, regular tablespoon) of olive oil around on top of cornbread batter.


Bake in oven for 20 to 25 minutes.  The time depends on your oven and elevation.  Elevation will make a big difference in baking times.


You will need to keep an eye on the cornbread after about 20 minutes -- don't let the top get too brown.  And definitely use a toothpick in the center to test doneness.


So that's it...country cornbread and a secret!




PS...here is a "quote" from the hubster (using his best "Carl" from Sling Blade voice)..."this is not that yeller, sugary cake they pass off as cornbread at restaurants.  This is real farm cornbread that sticks to your ribs… makes it possible for you to change a tractor tire without a jack."  You can take the boy out of the country, but... :-)

SHARE:

26 comments

  1. Grandmother always said that Shawnee was the best flour and meal, but it's hard to find outside of Oklahoma and the surrounding area. Heck, self-rising cornmeal is getting tough to find (thus, the cornmeal mix). I guess, even with all these cooking shows, there isn't much money in selling individual ingredients anymore. And the powdered buttermilk? No self-respectin' Southernah would use powdered buttermilk. It was just on-hand from Benita's apocalypse stockpile in the basement. - Hubster

    ReplyDelete
    Replies
    1. You surely exaggerate AND have me confused with my sister regarding a stash for the apocalypse...and we don't have a basement! :-)

      Delete
    2. I could hear the southern in that conversation LOL

      Delete
    3. There was definitely a lot of southern speak going on....LOL

      Delete
  2. Oh this just gave me an awful craving for cornbread ! :)

    ReplyDelete
    Replies
    1. Deb, it is good but a pain to make...LOL

      Delete
  3. I never would of "thunk" it, it being mayonnaise !! We love to have to big pot of ham and bean's with a ham bone thrown in over a camp fire with cornbread. Now we have grandma's recipe !!! Shoutout to the hubster :))) Hug's my little southern friend , another great post's with GREAT picture's of course. TT

    ReplyDelete
    Replies
    1. I know, right? He didn't tell me the very first time I ate it because he knew I wouldn't even try it. I do not like mayonnaise at all! You can't taste it in the cornbread and it is so very good! Ham and beans..YUM!!! Hugs!!! :-)

      Delete
  4. Hmmmm....mayonnaise!! I'm pinning this for when it's chili making season. It looks amazing! That's how my grandmother was with her pie crust recipe, who knows how much butter and ice cubes, pinch of salt she used! We must be kindered spirits, I made roast duck for the first time, and yeah grabbed the skillet like a trooper! The duck was excellent, and darn my husband needed to feed it to me!! Have a fabulous week, Benita!
    hugs, Christine

    ReplyDelete
    Replies
    1. Yep, mayonnaise….crazy, right?? But it is good and goes great with chili!! My grandmother was the same way…they just knew the amounts by sight and it was always perfect! Bless your heart…those hand burns hurt like everything!! Have a great rest of the week and weekend!! Hugs!!

      Delete
  5. Mayonnaise! I swear i'll never tell anyone! But have to try that. I think my recipe is basically the same, I use buttermilk and definitely not a grain of sugar. But I've never thought of adding seasonings but I will from now on. Mine does always turn out more yellow than white. Could it be because I use Martha White cornmeal mix instead of White Lily?

    I do make our cornbread but my husband always cleans up the black skillet, no one touches his skillets for clean up except him. And believe me, I'm glad.

    ReplyDelete
    Replies
    1. Thank you Dewena…LOL. You can’t taste it, it just seems to make it a little more moist and works well with the buttermilk. I think you will like adding a little bit of seasoning to it. Hmmm, possibly, but I’m not sure. You can always give White Lily a try to see if it makes a difference. And I’m with you, I never touch those iron skillets. I leave well enough alone! :-)

      Delete
  6. Love his quote! That is very funny!

    ReplyDelete
    Replies
    1. LOL...he's his own biggest fan sometimes! LOL

      Delete
  7. Benita, I'm almost afraid to cook this for fear his grandma will come poke my eye out O.o

    Don't tell him that I like sugar in my cornbread. I don't want the hubster to come after me either. If he happens to read this, it's not my fault. I'm originally from California (GASP!)

    It does look good though :)

    xo

    ReplyDelete
    Replies
    1. LMAO…I almost fell out in the floor I was laughing so hard when he said that…in his “Carl” voice. But he insisted I add it to the blog. You are hilarious!!! Thank you…it tastes pretty darn good, but like I said, I REFUSE to make it! Too much work…LOL Hugs!!!

      Delete
  8. You...and Hubster are truly precious! Love the detailed recipe info! Cheers to a fabulous weekend!

    Vicki and Jenn
    2 Bees in a Pod

    ReplyDelete
    Replies
    1. Thank you so much Vicki...never a dull moment, that's for sure! Have a wonderful weekend!!

      Delete
  9. This is another interesting recipe that is probably going to escape me! I don't think I've ever seen cornmeal in an Irish supermarket. Shame it looks good but then Grandma might poke my eyes out! Lol!

    ReplyDelete
    Replies
    1. LMAO...that is hilarious! The hubby says the strangest things sometimes.....ignore him..LOL. Strangely enough, cornmeal is getting more difficult to find here in the south. That's why we have to use a cornmeal mix. And cornmeal is a staple here because everything you fry is first doused in egg and then in cornmeal. If you ever really want to try it, let me know and I will find some and ship it over to you! :-)

      Delete
  10. Looks and sounds amazing! Love your instructions, too :) Are we allowed to make this real cornbread here in NJ?

    ReplyDelete
    Replies
    1. Thank you ma’am. It is really good. And YES you are!! LOL. Honorary southerners!!

      Delete
  11. You are right on with the cast iron skillet! We would never make cornbread without it...and we use the same powdered buttermilk ;)...great minds. Thanks for joining us on Oh My Heartsie Girl Wordless Wednesday!

    Shellie
    www.thefabjourney.com

    ReplyDelete
    Replies
    1. LOL..that is too funny! I thought I was the only one who used the powdered buttermilk..LOL Thanks so much and thank you for hosting!

      Delete
  12. I love cornbread, and how fun that it is a family recipe! Always tastes better when that's the case, don't you agree? Thanks for sharing the recipe with SYC.
    hugs,
    Jan

    ReplyDelete
    Replies
    1. I do too and could eat it every day! And yes ma’am, I do think it is much better when it is a wonderful family recipe handed down. I think it helps the younger kids know about their relatives who are no longer with us! Thank you so much! Have a wonderful day!

      Delete

Please leave a comment! I do love hearing from you and enjoy visiting your blogs. I will respond via email or by replying to your comment here on my blog! Have a wonderful day!

© Chasing Quaintness | All rights reserved.
Blogger Template Created by pipdig