Monday, January 03, 2011


How I love thee, let me count the ways ~

In the above photo, there are three pans, one 8", one 7", and one 5".   While we were only 7 at the table, we plan for leftover cornbread.

In seasoned cast iron skillets, add several tablespoons of safflower oil to each.  Place in cold ovens, turning it on for 425 degrees.  While skillets and ovens are preheating, prepare the batter.

In a large mixing bowl, add and whisk together ~

2 eggs
1/2 cup buttermilk
1/2 cup safflower oil

Then add the following dry ingredients, stirring with a strong wooden spoon ~

3 1/2 cups white cornmeal
1/2 cups coarsely ground grits
1 tsp salt
1 tsp baking SODA
1 1/2 tsp baking POWDER (optional)

Then add more buttermilk, close to a full quart. Stir to achieve a smoothness similar to cake batter.  Be careful not to overwork the batter.

Now check the ovens.  By this time, it should be good and preheated.  You will know for sure, if the oil in the skillets is smoking.

Remove the pans from the ovens.

Divide batter into pans.  It should sizzle and sound like frying as you pour batter into hot oil

Return pans to ovens.

Bake 25 minutes or until top becomes golden brown.


  1. hmmm, this is not the recipe in the family cookbook. Is this a better one?

    Can you really fit all those pans in your oven at the same time? I've had to resort to 9x13s, so I miss the crusty outside.

  2. Yes, this is the recipe in the family cookbook. Just doubled it.

    Sorry to read that you've resorted to a 9x13 baking dish.....

    the crusty is essential.

  3. In this case, I did bake in one oven until the last ten minutes, when the sweet potatoes came out and I could insert one of the pans into that freed space....

    for better top browning.

  4. I'm almost afraid to ask, but where would I get coarsely ground grits in the San Francisco East Bay Area? Is there something I could substitute, or could I even leave it out? I love the idea of making it in these pans!

  5. The only reason I add grits is that most store-bought cornmeal is too finely ground.

    It's all about texture and keeping the end product from looking and tasting like cake.

    Unfortunately, I dont know where you can find grits in San Francisco. Just leave them out, if you can find a bag.

    Increase the amount of cornmeal according to the amount of grits left out.