Corny

Earlier this week, I made cornbread. The lunch plan was to have some of Ken's pulled pork, North Carolina style (from the freezer), with cole slaw and cornbread. I put half a cabbage and a carrot through the food processor for the slaw. Some mayonnaise, plain yogurt, mustard and a little vinegar went into the dressing. Then I made the cornbread.

A little butter is always good with cornbread fresh out of the oven.

The recipe, Aunt Cloe's Corn Pone, comes from our friend H. in Illinois. I altered it a little by adding an egg to the batter and it came out very nicely. The recipe calls for buttermilk, but since I don't have that, I used a cup of plain yogurt mixed with a cup of milk. I reduced the amount of sugar by about a third and, like I said, added a beaten egg. The bread baked in a round cake pan for about 30 minutes at 180ºC (350ºF).

Aunt Cloe's Corn Pone (modified)

2 cups buttermilk

1 egg, lightly beaten
1/2 cup sugar (I used a little less)
1 tsp. baking soda
1/4 tsp. salt
1 cup all-purpose flour
2 cups corn meal

Mix all the ingredients until batter is smooth, pour into a lightly greased pan and bake for 30-50 minutes in a pre-heated 350ºF oven, or until a wooden skewer comes out clean.