1st time out after stripping and reseasoning this mystery manufacturer no. 5 skillet. Where oven cleaner fails, an angle grinder with a 200 grit flex disc succeeds! 1 cup corn meal 1/4 cup all-purpose flour 2 teaspoons Tony Cacheres Creole Seasoning 1 teaspoon baking powder 1 egg 1 tablespoon oil of choice 1 1/4 cups buttermilk Mix dry and wet ingredients separately while skillet heats in oven at 450 or higher. Remove skillet, pour a bit of of oil in, put back in oven. Mix ingredients briefly. remove skillet, reduce heat to 400. Pour batter in skillet - it should sizzle loudly! Put back in oven, bake until done to your satisfaction. I hardly make cornbread the same way twice, this just happens to be todays experiment...
Posted on: Sun, 21 Sep 2014 14:14:51 +0000
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