#but the yankee corncake is not acceptable tribute

[nimblermortal]

This is very close to the one I use, so I’ll vouch for it. Note the Jump to Recipe button at the top - very nice, since I spent some time hunting for proportions before I found it!

And here’s my recipe below, and some commentary on steps.

Required equipment: Cast iron skillet 1 c corn meal 1 c flour* 2 Tbsp sugar** 3 tsp baking powder some salt 2 eggs 1 c milk 1/4 c oil some Crisco for the pan (you can use regular vegetable oil if you’re out of Crisco, but lard is for happiness) Optional extras: Molasses/honey/sorghum for the top; grated cheese and/or frozen corn for the bread itself.

First step, dump a few spoonfuls of Crisco into a cast iron skillet and pop it in the oven at 425 F (220 C)***. Mix dry ingredients; add wet and mix. If you are adding cheese and/or corn add those too.

When all the Crisco is melted, pull the pan out of the oven, pour the batter in. Enjoy the sizzle. Pop the pan back in, lower the temperature to 350 F (175 C) and bake 20 minutes or until it’s classic golden brown on top. Cool† and eat.

Notes and metric version under the cut.

*You can change the proportion of flour and corn meal to taste. I happen to like this balance, which is the classic; if you want to experiment, lean to more corn meal.

**Sugar is for flavor, not for sweetness. If you want it sweet, get molasses to pour over it afterward. (Some people prefer sorghum or honey, because they are wrong.) Just... for the love of all that is holy, give yourself a chance to try the non-sweet version. Damyankees always make this horrible fluffy sweet corncake.

***Adding the grease early is so that when you put the batter in, it quick-fries at the edges, giving you a lovely crispy exterior. Also, it seasons your cast iron skillet for future usage.

†Cool enough that you can eat it. If it’s still oven-warm you can slice it in half lengthwise and melt butter over, which is a straight good way to eat it, or you can add molasses etc over the top of the butter. Good stuff!

Metric Version

120 g corn meal* 120 g flour 2 Tbsp sugar 3 tsp baking powder some salt 2 eggs 250 mL milk 60 mL oil +Crisco/lard for greasing the pan. Grease heavily for crispy edges!

Preheat oven to 220 C with skillet inside; turn down to 175 C for baking.

*I doubt this conversion because corn meal is heavier than flour, but that’s what the internet told me

EASY CORNBREAD RECIPE

Follow for recipes

Is this how you roll?