----------------AS FIRST SEEN IN "ADVENTURES IN CORNBREAD"--------------
I'm still not completely over the scary cheese debacle, but the missing corn bread has left a big void in my cornbread heavy dinner portfolio. Since I'm still a little embarrassed to face the Kentucky-cornbread recipe so soon after the stinky cheese incident, I thought " How bout Old School?"
I've had an interesting nonself-rising recipe that makes two skillets worth, that looks very different.
Even cut in half this recipe calls for twice the buttermilk of the Kentucky2.0 and 3/4 of a cup more cornmeal. The 2 eggs is similar, but the amount of oil seems skimpy even before it's split (Plush Neon Monkey pointed out that some recipes add their oil hot, and I remembered such a verbal stipulation for this recipe.) So I guess I'll half the baking soda, and salt, and give it a whirl (with one kind of regular cornmeal, and corn oil).
Already with the next wrinkle? not quite enough buttermilk, grate, the onion that is.
Well it was more eventful than the pictures can reveal, no time to take em. I had my hands full stumbling through the ingredients. I heated my oil separate (in a pot) and pre-oiled my mini-loaf pans. I began to mix up the wet ingredients, eggs,onion,buttermilk, and still the oil was waiting on the stove.
I was just about to pour the corn meal when I realized it had no baking soda to react with so I quick put a teaspoon in a bowl and mixed it with the corn meal. I put the pans in to pre-heat. I poured the cornmeal- baking soda mix into the liquid stirring. I was comforted to see it begin to bubble, and thought about what all the different ingredients did. That was when I realized that there wasn't any salt in it, and grabbed a half teaspoon looking amount in my hand (hmm sounds like too much, looking at the recipe's 1/4 teaspoon requirement) and scattered and stirred it in. The pans were ready.