BigMama’s Skillet Cornbread

Well, nothing is more Southern than this. And, it is warm food for a cold night. The excellent cornmeal now available on Edisto Island at Geechee Boy Mill and Market is the best you can find. (Order meal online through the website). Greg Johnsman supplies the artisanal stone-ground cornmeal and grits to the best Charleston and Lowcountry Restaurants.

Skillet Cornbread @'12 Charlotte Hutson Wrenn

Skillet Cornbread @’12 Charlotte Hutson Wrenn


BIGmama’s Cornbread Recipe

2 Cups Stoneground (Geechee Boy Mill) Cornmeal
1 teaspoon sea salt
4 teaspoons baking powder
2 eggs
Buttermilk (about 2.5 cups)
5 Tablespoon cooking oil (I use Smart Balance, a combo of soy, canola, and olive)

Preheat oven to 350 degrees. Mix dry ingredients. Mix one cup of buttermilk and the eggs in separate bowl. Add to dry ingredients. Stir in the rest of the buttermilk until the consistency is a smooth batter. (another cup or cup and a half) Heat the oil in the cast iron skillet on the stove top until just before smoking. Pour oil into batter, stir, and immediately pour all the batter back into the skillet. You should notice a slight sizzle.
Immediately place skillet into oven, heated to 350 degrees.

Cook one hour, until slightly browned on top. Remove. Eat while warm!

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I was called to be an artist. And as an old old midwife said to me "If the Lord wants you to do something, you won't have no good luck' til you do." So, here I am, sharing what I love, longing to illuminate the work of art, which is everywhere.

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Posted in art, Arts & Culture, beauty, Food, South Carolina History, sustainable living, women
6 comments on “BigMama’s Skillet Cornbread
  1. pinkney says:

    That’s an interesting take with the oil. I preheat the pan along with the oven, then pour the batter into it when its ready. I might, just might put a little caw caw creek bacon grease in the pan or sprinkle course sea salt in the pan before adding the batter. Good no matter what.

    • ouuuu,. Caw caw creek bacon pieces would be good too in this as well. Mouthwatering. I am going to try the coarse sea salt. Nothin’ like it for yummy in my book. Thank you, Pinkney! Hey, how about recipes on your PetersPointPlantation blog??

  2. only way i make it is in the Cast iron pan- is there any other way?

  3. Alice says:

    Hoping my heavy la cruset skillet will work. Usually I have cut the cornmeal with wheat flour, but will try your version. This is a great blog I found because of Suzannah’s post on FB.

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What’s this?

Welcome to my blog about the Lowcountry of South Carolina, a place proud with beauty, history and art. Sometimes we feel a call, to be, to go, to do. I was called to be an artist, and as an old midwife from Alabama said, “If the good Lord wants you to do something, you won’t have no good luck until you do it.”

So here I am writing about what I know, about the 'under glimmer' as the poet Basho, says, the way I have learned to see, to notice. I am inspired by, and talking about the history and art and culture of this place that has called me to herself. By the ancestors.

My background includes a degree in fine arts from a small private college in Florida, and before that, four years of all girls' boarding school in Asheville. I worked as a professional photographer, helped my children grow up, and now and I love seasoned things, good food, better conversation, beauty, my beloved and beautiful Italian Greyhound, Beau. Moved by the sacred places and stories of this beautiful historic land called the Lowcountry, I am here in spirit and I hope to infect you with my love of this place.

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