CORN BREAD
2 eggs
1 1/2 cups all-purpose flour
2 cups white corn meal
1/2 cup sugar
1 quart buttermilk
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
½ cup canola oil
1 cup shoe peg corn, optional
Preheat oven to 375 degrees and prepare cast iron skillet as mentioned above. In a large bowl beat the eggs and add remaining ingredients. The trick is to make a batter that appears to be a bit on the thin side, more like pancake batter than bread batter.
Pull iron skillet from the oven when the shortening is melted and bubbly. Add batter. It makes a frying sound at first. Return skillet to the oven and bake for 30 minutes.
Momma would turn the cornbread over onto a plate and slice it like a wagon wheel into pie slices. She also had a creamed chicken recipe she would make to serve over the cornbread that I believe came from the Miss Daisy cookbook. De-Lish!
2 cups chicken stock
2 cups light cream
2 cups milk
Melt butter. Add flour and salt and cook until bubbly. Add chicken stock. Stir with whisk until smooth. Add cream and milk. Simmer 30 minutes and add the following:
4 cups cubed, cooked chicken
8 oz can mushroom pieces
1 sm. jar diced pimento, drained
1/4 cup sherry
8 oz water chestnuts, sliced and drained
Slice cornbread and spoon on chicken mixture. Sprinkle with cheese and onions, optional.
Suggested serving Creamed Chicken over corn bread with frozen cranberry salad and marinated carrots. Don't forget the fudge pie and peppermint ice cream for dessert!
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