Happy New Year’s BDE followers! All 5 of you know who you are. Had a blast on New Year’s Day with the Newman’s, Brown’s, Beck’s and Perry’s. Ate plenty of Danny’s excellent Big Green Egg pulled pork, JW’s collards and hoppin John, & Mike’s jalepeno cornbread and cobbler. Drank quite a bit for Jan 1 as well…
Mike Brown was reminiscing about his grandmother who would make cornbread and would slice in half and place the collards in between the layers, thus creating a collard green sandwich.
I hope that was Grandma Brown, else I need to rename the post.
This afternoon, as I rummaged thru the fridge and thinking and thinking about the collards, I decided to recreate a dish in honor of
G-ma Brown Gaynelle …
If you are a fan of “Ratio” (if you are not, why not?) you know you don’t need a recipe for excellent quick breads. BTW, cornbread = a quick bread. The ratio is 2 flour:2 liquid:1 egg:1 fat (typically butter). With this ratio you can make pancakes, muffins, loaves of banana bread (or zucchini or whatever), or cornbread. If you remove the fat from the equation, you can make excellent fritters by adding whatever garnish you like (fresh corn, jalepenos, etc…) and frying in fat (replaces the fat in the batter). I use this ratio ALL THE TIME. Whenever I want to make pancakes or waffles…BAM! Couldn’t be quicker. Whenever bananas are turning a bit too brown…pecan banana bread. Whenever I want cornbread…you get the idea.
I have a small cast iron pan, perfect for 4 good slices of cornbread, and the following recipe has this one in mind.
JW Ratio-inspired Cornbread
1/2 c AP flour
1/2 c corn meal
(this is roughly 4 ounces by weight)
1/2 cup butter milk (roughly 4 ounces by weight)
1 large egg (2 ounces by weight)
2 Tbsp fat (clarified butter, or whatever oil you like)
1 tsp baking powder (always 1 tsp per 4 to 5 ounces of flour)
1 tsp salt (see above)
1 tsp chili powder
Handful of frozen corn kernels to garnish
To sum the ratio flour + cornmeal = ~ 4 oz by weight, buttermilk = ~ 4 oz by weight, egg = ~ 2 oz by weight, fat = ~ 1-2 oz by weight (used less b/c I was using buttermilk). 1 flour:1 cornmeal:2 buttermilk:1 egg:1 fat = cornbread. Feel free to experiment.
Preheat oven to 375 F. Preheat iron skillet over medium heat. Combine dry ingredients in a bowl. Combine liquid ingredients in a measuring cup and blend until homogeneous. Add wet to dry and mix well. Stir in the corn kernels. Lubricate the pan with cooking spray or bacon grease or whatever you have handy. Add to the hot pan on the stove and cook until the batter pulls away from the sides of the pan. Plop in the oven and bake until well-browned and cripsy.