3/26/2024

Ganny's Cornbread

ganny's--cornbread

Kajoozie Maflingo

Christ is King. Self hosting weirdo. Piss poor sysadmin. Script kiddie. Member of the Circle Jerk Economy. Influencer, Creator of the improved Nostr mascot, Financial advisor, Licensed money transmitter, Casine pit boss, assistant curator of the #womenlist, Meme Engineer, Founding member of Nostr Power Couples™ with npub1r8u6lw8c2h67s66magtqu78vtpckfzcsmmdsg06gqm723njsunfs8kfjwl, Manufacturer of #modernhorrors, I also got some chickens lol Attendee #nostrbama and #nostrville 2.0 Recommends: https://nostr.net https://cornychat.com https://hivetalk.org https://relay.tools https://zaplinks.lol https://zap.cooking https://nostrati.org

2 min read

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Chef's notes

Cook in a well seasoned, antique cast iron skillet. Preferably one passed down from your grandmother.

Details

⏲️ Prep time: 10 mins
🍳 Cook time: 30 mins
🍽️ Servings: 8

Ingredients

1 cup yellow cornmeal
1 cup white flour
1/4 cup white sugar
1 heaping tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1 large egg
1/4 cup lard or shortening

Directions

Preheat oven to 375°F (190° C)
Heat lard or shortening in cast iron skillet over medium-high heat on the stovetop
Combine all dry ingredients in large mixing bowl (cornmeal, flour, sugar, salt, baking powder)
Whisk dry ingredients to combine
Add wet ingredients, milk and egg, and whisk until a loose batter is formed. If it's too stiff to pour, add a small amount of milk and keep whisking.
When the oil in the cast iron skillet is smoking hot, pour the batter into the skillet, scraping the sides with a spatula to get it all out.
Give the cast iron skillet a little tap to let the batter settle into the oil, remove from the stovetop and transfer into the preheated oven for 30 minutes.
The cornbread should have risen and turned golden brown on top. Remove from oven, and transfer to a plate or serving disk. Cut it down the middle and add salted butter.

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Ganny's Cornbread

ganny's--cornbread

Kajoozie Maflingo

2 min read

Directions

Preheat oven to 375°F (190° C)

Heat lard or shortening in cast iron skillet over medium-high heat on the stovetop

Combine all dry ingredients in large mixing bowl (cornmeal, flour, sugar, salt, baking powder)

Whisk dry ingredients to combine

Add wet ingredients, milk and egg, and whisk until a loose batter is formed. If it's too stiff to pour, add a small amount of milk and keep whisking.

When the oil in the cast iron skillet is smoking hot, pour the batter into the skillet, scraping the sides with a spatula to get it all out.

Give the cast iron skillet a little tap to let the batter settle into the oil, remove from the stovetop and transfer into the preheated oven for 30 minutes.

The cornbread should have risen and turned golden brown on top. Remove from oven, and transfer to a plate or serving disk. Cut it down the middle and add salted butter.