Depending on the texture you want, choose course ground of a finer ground cornmeal. the more course the cornmeal the crumblier the cornbread will be.
Since Gram was from NW Arkansas, there is a great mill, to get fresh organic cornmeal and other goodies. It's call War Eagle Mill outside Rogers, AR. Look them up sometime.
- 1 cup organic yellow cornmeal
- 1 cup buttermilk
- 1 tsp baking soda
- 3 Tsp vegetable oil
- 1 tsp salt
- 1 egg.
Mix the baking soda into the buttermilk.
In a large bowl mix the buttermilk mixture, cornmeal, oil and salt.
Beat the egg, then add it to the mixture
Preheat oven to 350. In a well seasoned cast iron skillet, add a little oil. Place it on the the stove top on medium heat. When the oil is hot, add the batter. Let it cook on the stove top for 2 or three minutes.This makes a nice crunch crust. Then put it in the oven and bake until a tooth pick tests clean about 20 mins.
Cut in to wedges and serve with melted butter... Yum.
Adams Family Cookbook