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Title: Floyd Flud'S Cornbread
Yield: 1 Serving

Ingredients

      1 c  yellow cornmeal
    1/2 ts soda
      2 ts baking powder
      2 ts sugar
      2 ts salt

Instructions

Whisk above ingredients together in mixing bowl, make "well" in center, set
aside.

In separate bowl, beat the hell out of 1 large egg or 2 small eggs with
electric hand held mixer, eggs at room temperature is best but cold eggs
will work.

Add to beaten eggs exactly one cup of cultured buttermilk and 1 tablespoon
of cooking oil, stir together.

If you placed your oiled, cured 10" skillet in the 425F oven before you
started mixing the two bowls above, it should be hot by now, it must be
hot.

Pour the "wet" bowl contents into the "dry" bowl and stir to mix, don't
over mix. You have about 30 seconds to set the skillet out of the oven and
pour the batter into the skillet, going in a circular motion around the
skillet in a ever increasing smaller circle. You can not rake the batter
around in the skillet after it hits the hot surface. You can rake the last
remnants of batter from the bowl however.

Put the skillet back in the oven. Set your timer or look at the clock, it
will take only eleven minutes until the bread is done if your oven
thermostat is accurate.

Turn out bread onto raised bread rack as soon as you take it from oven or
it will "sweat" if your skillet was "cured" and not used for anything else,
the bread will slide right out. The above sounds like a lot of fuss but it
is not, and you will have cornbread so good it might make you slap your
mamma. She might slap back Floyd Flud.

Posted to the BBQ List by dgaulden@caverns.net (Gaulden, Danny) on Aug 18,
1998.

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Preparation Time: 0:00

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