Since there are only a few of us in our department working today, we decided to have a little "family" Thanksgiving meal ourselves. My boss prepared white chicken chili, and I made my grandmother's homemade corn bread recipe for the very first time.
I am pleased to announce that it was successful...for the most part.
Isn't she a beauty? Screams SOUTHERN!
Nanny's Cornbread Recipe
2 cups self rising cornmeal (I used yellow)
2 tablespoons flour
1 1/2 cups buttermilk
Water, as needed
Most important part of this recipe is to have a seasoned cast iron skillet. Cornbread is NOT the same without this! Preheat oven to 400 degrees and heat seasoned skillet for 15-20 minutes. Mix all ingredients, and add a little water until consistency is the same as thick pancake mix. Take skillet out of oven and pour in mixture. The ingredients should sizzle as they hit the skillet. Bake for 25-30 minutes or until top is brown.
This probably isn't the exact recipe that my grandmother uses, but it is the same ingredients. You see, old southern women rarely write down their everyday recipes. They know it by heart and normally don't measure what they put in. I can guarantee you that my grandmother had cornbread with just about every meal when my mother was growing up and me as well, and it was just as good every time.
I have been christened. This was my first attempt at cornbread, and I will never forget the experience.
I burned myself on the skillet trying to remove the cornbread to cool. Thank goodness for the aloe plant that my mother-in-law gave me earlier in the year. I think I felt a burn/sting sensation for about 4 hours.
It will probably leave a scar, but I am OK with that. It will always be a reminder of my first successful attempt at my grandmother's infamous cornbread recipe!
Happy Thanksgiving everyone! Go enjoy yourself and your family!
I will be back on Monday to share my family fun and all the great deals I plan to find on Black Friday!