Southern Buttermilk Cornbread

By Dorothea Malloy

Cast iron is traditional for southern cornbread.  It gives the bread a crispier bottom crust, as does adding hot, melted butter to the batter before baking.

1 stick of butter (1/2 cup)

4 cups stone-ground corn meal

4 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp sugar or honey (optional)

8 TB buttermilk powder

2 cups water (or use 2 cups buttermilk instead of the buttermilk powder and water)

2 eggs

1.       Place the butter in a large cast iron skillet put in the oven.  Turn the oven to 400 degrees.

2.       While the oven is heating, mix all the dry ingredients together.  Add the eggs and water or buttermilk and mix thoroughly.

3.       When butter is melted, remove the pan from the oven and pour it into the batter, stirring it in. 

4.       Pour the batter into the hot pan and return to the oven.  Bake for 25-30 minutes, turning once if it is browning unevenly.  Remove when a knife inserted in the center comes out clean.

Johnny Cakes (Gluten and Dairy-free Pancakes)

by Dorothea Brandt Malloy

Ingredients:
1 3/4 cups course grind cornmeal (I use Bob's Red Mill)
1 1/2 cups almond milk (or skim milk, if not making it dairy-free)
1 beaten egg
1 tsp raw honey
1 TB oil
1/2 tsp salt

Directions:
1.  Whisk all all ingredients in a mixing bowl.
2.  Heat skillet to medium and add a little oil or use cooking spray.  Pan is ready when a drop of water dances on the surface of the skillet.
3.  Drop 1/4 cup batter onto hot skillet and cook each to a golden brown, turning when bubbles form on top.  Turn heat down a little if they are browning too fast.
3.  Serve with butter and maple syrup or honey, as for pancakes.

Oat and Honey Biscuits

by Dorothea Brandt Malloy

Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water

Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.

Corn Bread or Muffins

by Dorothea Malloy

Ingredients:
1 cup cornmeal
1 cup unbleached flour (to make it gluten-free, use 2 cups cornmeal; result will be somewhat crumbly)
3 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil (may substitute applesauce for lower fat version)
1-4 TB honey, to taste
1 cup skim milk or milk substitute
1 whole egg or 2 egg whites

Directions:
1. Heat oven to 425°.
2. Stir dry ingredients together in a mixing bowl.
3. In a separate bowl, stir liquid ingredients together. Make a well in the center of dry ingredients and add liquid ingredients all at once. Mix thoroughly.
4. For cornbread, pour into greased square pan, 8x8x2 inches. Optional: preheat oil in the a cast iron pan in oven and add to batter, then pour batter into pan. Bake until golden brown, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
5. For muffins, fill greased muffin cups about 7/8 full and bake 15 to 20 minutes.