Tuesday, June 2, 2009

Capote's Cornbread

Okay, I lied. I said I'd post the Shrimp Pasta Salad for 50 recipe today, but I'm at my parents' with my laptop, so you'll have to wait until next week for that recipe, k?

Today's offering is something special for the writerly amongst us! It's a favorite dish from Truman Capote's family files. If you're working on a writing project or larger WIP, maybe this special cornbread will inspire you:

Truman Capote's Cornbread

1 tablespoon butter or bacon drippings
2 eggs
2 cups buttermilk
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups stone-ground white cornmeal

1. Preheat oven to 450 degrees. Place butter or drippings in a 10-inch cast iron skillet and place in oven.
2. Combine eggs and buttermilk in small bowl or measuring cup; whisk together with a fork.
3. In medium bowl combine sugar, salt, baking soda and cornmeal, stirring well to combine.
4. Stir egg mixture into dry ingredients, beating just until the dry ingredients are moistened, no more.
5. Pull the skillet from the oven. It should be good and hot, with the fat sizzling. Swirl the pan to coat it. Quickly transfer the batter to the hot skillet and return skill to the oven. Bake until browned and pulling away from the skillet, 20 to 25 minutes. Serve hot, cut into wedges from the pan.

*Recipe from The Cornbread Gospels.

What's your favorite thing to serve or eat with cornbread?


Rebecca Nazar said...

Perfect for Breakfast at Tiffany's ;-)

Carol @ TheWritersPorch said...

That's my recipe too, except my dry go into wet mixture instead of vice/versa! You coming to the PJ Party?

Scott said...

Thanks. BTW - this recipe was in our local paper a couple of weeks ago. I clipped it out, but haven't tried it yet. Yum!


Angie Ledbetter said...

Becca, I almost watched that movie last night, but daughter voted for Jane Aus. Club.

I hope I get to eat a wedge of your cornbread someday, Carol. :) (What's going on with the PJ party?)

Scott, what a coincidence! Gonna try this version soon myself. It does look yummy!

B.J. Anderson said...

Wow, yum!!

Anonymous said...

A southern lady can never have to many recipes for cornbread. I love to fix pinto beans, soft fried potatoes with onion and maybe some fried ham on the side. I love turnip greens but due to my spastic colon I cannot eat them like I use to...that would just complete the plate. YUMMY! I'm ready for lunch!

Melissa Marsh said...

There is nothing like warm cornbread with a heaping of butter. YUM.

Angie Ledbetter said...

B.J., sounds good to me too.

Oh, what a great plate you've fixed there, Ang!

Melissa.....butter dripping all down the arm. Mmmmm. :)

Amie said...

Nomnomnom . . . I love cornbread with chili. The slight sweetness of the bread with the spicy chili is a perfect combo for a cold evening (but here's hoping we don't have a cold evening for a few more months).

Midlife Jobhunter said...

Oh, man. The bacon drippings. No wonder he's dead.

(I wish he weren't. One of my favorite writers.)

Anita said...

One of my favorite ways to eat cornbread as a kid, was actually handed down to me from my grandfather. He'd crumble a slice up, into a glass, and pour milk over it. I also like having fresh-from-the-vine sliced tomatoes and a healthy piece of cornbread for dinner.

Angie Ledbetter said...

Amie, I love chili & cornbread in the winter. Mmm mmm good.

LOL, Midlife. I think bacon fat was the least of his excesses. :)

Anita, my grandmother dearly loved crumbling her leftover cornbread into a glass of cold milk or buttermilk (eww). She called it redneck couscous. *I ate a garden fresh tomato for you at lunch!*

Barb said...

Great recipe - thank you for sharing it Angie.

Also the book and coffee arrived today. How lovely to come home to present! Thank you very much.

Travis Erwin said...

I can eat my weight in cornbread.

Kathryn Magendie said...

I ADORE cornbread -and I'll take mine without the Petal Puss, though *laugh*

now i have to see what the vote up there is for!!!

Angie Ledbetter said...

Glad the package arrived safely, Barb.

Travis, me too, and I may have already. LOL

Hey, Kat, and welcome home! I know you make a bood korn-braid! :)

Michelle H. said...

Cornbread and Jambalaya, nothing can be fine-a.

Anonymous said...

Turnip or mustard greens, white beans, red beans, butter, syrup, beef stew, GUMBO, ... how much time do we have. This could take a while. Looks like Surly Writer is a closet cajun.

Anonymous said...

My o my what a recipe. If Truman liked it I would too.

Voices from the past > http://bing-it.blogspot.com/

Suldog said...

I love cornbread with a nice roast chicken dinner. Or, really, I'll eat a big slab of it just by itself, with butter. Yummy stuff.

colbymarshall said...

homemade veggie soup--without a doubt ;-) YUM!

Karen said...

There are many things I eat with cornbread, but my favorite is to butter the cornbread lavishly with real butter, then pour some white Karo syrup over it, and eat it for dessert. Nothing beats that!

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