"Different Kinds of CornBread"
Kola's 25 Minute Cornbread (*traditional SOUL FOOD)
Reach over there & get you 2 mixing bowls...
One is for Dry stuff...and one for liquid ingredients.
Get you a skillet (preferrably 10 inches thick)...oil the skillet real good
and pop that in the oven at 425 degrees so it can be heating up.
In your Dry Mixing Bowl
Add 2 cups of Cornmeal
1 1/2 cup of Flour
1 teaspoon of Baking Soda
1 teaspoon of baking powder
(Optional) 1/2 cup of Sugar
*Mix that around a little with wooden spoon.
In your Liquid Mixing Bowl
2 Cups of Buttermilk
quarter cup of Melted Butter
Mix that really good.
POUR your liquid mixed ingredients into the dry ingredients and
mix that up really, really good.
Pour it into your skillet and bake it for 25 minutes.
When it first goes into the skillet...make you a small cup of melted
butter to brush over the top of the corn bread towards the end.
Kola's "Slick-Chick" Corn Bread
(real "buttery" delicious--this is my shit)
Get 1 large bowl (bowl #1) and 2 cereal Bowls, sista.
with 1 cup of sugar. Mix that into a "creamy-like" texture.
IN bowl #2 mix 3 eggs with 1 1/2 cup of Milk.
Take bowl #3 and mix 2 &a3rdCup Flour, 1 cup of cornmeal
4 1/2 teaspoons baking powder and 1 teaspoon of salt altogether.
Grease your Skillet good and put that in the oven on 400 degrees.
(NOT 450 degrees like with the other cornbread...but 400 degrees
for this SLICK-CHICK bread.)
TAKING TURNS--add some of Bowl #2 to the large bowl, Bowl #1.
Then add some of bowl #3 to it....back and forth; #2 and #3 into
Bowl #1 until all of it is mixed really well in Bowl #1.
Once everything is integrated well in Bowl 1, you're ready.
Now Bake that shit for 30 minutes. Delicious BUTTERY cornbread!
Mediterranean Corn Bread
Do everything the same as you're making 25 minute corn bread
EXCEPT...replace the Buttermilk with MILK and you definitely add
at least 1/2 cup of Sugar.
Mix your batter the same, but use Milk (and 1/2 cup Sugar).
NOW (this is easy, but you have to pay attention)...
"before" you do the batter for the actual cornbread, you
need to prepare the following in a mixing bowl like it's a Salad:
1 cup Cooked Coos-Coos
1 cup Bacon Bits
A "gash" of chopped Parsley
1 minced clove garlic
1 tablespoon Cumin
1 tablespoon crushed pepper
Prepare in Separate Saucer:
1 Cup Chopped Pink Shrimp (small) *Oiled & seasoned with
Cumin & Tumeric & Cayenne Pepper
About 5 or 6 Spinach leaves, wilted in oil, then steamed by adding
a little water to the leaves---the leaves are the BED for your Shrimp
Stuffing that goes in middle of cornbread.
ONCE YOU'VE MADE YOUR "Normal CornBread Batter"---
Mix in the Coos-Coos, Bacon,Spices...into the Cornbread Batter,
Mixing that in really good so it's all throughout the batter.
Once that's mixed in.
FILL HALF YOUR SKILLET with the CornBread Batter.
Once you have the Skillet filled....take your Spinach leaves and pad
them around the top of the batter to form a Green Spinach bed.
Once the whole top is covered in the Wilted Spinach bed...THEN you
spoon your chopped "seasoned" Pink Shrimp all over the spinach bed.
That's your Middle-layer stuffing....
NOW you take the rest of your CornBread batter and cover the shrimp
until you've filled the Skillet to normal rim. All you see now is the Spiced
Corn Bread batter.
Bake that for about 30 minutes.
While it's Baking...make your Mediterranean Topping.
You don't have "Tamarind" juice...so use ORANGE juice.
1 tablespoon orange juice
3 tablespoons Confectionary sugar
1 tablespoon Cayenne Pepper
MIX THAT INTO A "PASTE."
the Corn Bread and add olives, hot peppers and raw onion on top
of the corn bread.