me want to share a recipe mason-dixon cornbread that is unique? How to make it is indeed not difficult. If you want to make mason-dixon cornbread which has aroma and taste that can provoke appetite.

Many things that can affect the taste quality of mason-dixon cornbread, first from the type of ingredients, then selection of fresh ingredients |good, until how to process and serve. No need bewildered if want prepare mason-dixon cornbread delicious as long as you know the how then this dish could become treat special. And worthy of serving for anyone.

Ingredients and seasonings used in prepare

1. Prepare 1 1/4 cups fine or med grind corn meal (or more, just subtract from flour below)
2. Take 1 1/2 cups sour cream (such as daisy) and 1/2 cup milk OR 2 cups buttermilk (may not be GF)
3. Take 1/4 cup lard (veg oil works in a pinch)
4. Take 5 tbsp butter (cubed)
5. Prepare 1 cup AP flour (use GF or masa harina for GF)
6. Prepare 2 tbsp sugar
7. Prepare 1/4 cup honey (if you like it with a touch of sweetness)
8. Prepare 1 tsp ea baking powder and soda
9. Use 3/4 tsp salt
10. Use 2 eggs

Made with simple ingredients, our Cornbread Mason-dixon. This basic cornbread dressing recipe uses two equally popular Southern ingredients—ham and pecans. To help you cope, try supplementing your medical care with the following suggestions: First and foremost, know your illness well. A born-and-bred Yankee myself, I'd never even tasted the South's unsweetened cornbread until relatively recently.

How to make:process Mason-Dixon Cornbread:

1. Toast cornmeal in your skillet on stove top on medium heat until fragrant, stirring frequently.
2. Mix cornmeal with your choice of dairy from above, let soak preferably overnight or at least until oven and pan are heated through.
3. Heat oven to 450. Wipe out your skillet and add your lard, place in hot oven about 10 minutes or until lard is melted and shimmering hot.
4. Carefully remove hot pan from oven and add cubed butter, swirling to combine and coat sides of skillet. Add all but about one tablespoon of oil mix into cornmeal mush, and place pan back in oven to stay hot (to get a good bottom crust).
5. Sift together the flour, sugar, leaveners, and salt, then whisk into your wet mix. Lastly add your two eggs and honey (if using). If the mixture seems a bit stiff add some extra milk, it should be able to pour out of the bowl but with the assistance of a spatula. Using the masa harina will need some extra liquid.
6. Pour batter into hot skillet, and smooth the top. Bake for 12-15 minutes in the top half of the oven to avoid burning the bottom, and rotate once halfway through. It is done when it has browned a bit and cracking on top. Cool completely in skillet and serve from skillet, or turn out onto rack after 15 minutes. In drier climate keeping it in the skillet helps it to not dry out, however in more humid climates turning out may help keep the crust on the bottom crisp.
7. Done and ready to serve!

The only kind I knew as a kid was that yellow, cake-like confection from above the Mason-Dixon, and I always loved it, for the same reason that all kids love eating dessert alongside their dinner. Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it, a few simple tricks will keep your crumb light and and your crusts crunchy, no matter upon which side of the Mason Dixon Line you lie. In a large bowl mix cornmeal, flour, sugar, baking powder and salt. In a separate bowl, add egg yolks, milk, vanilla and butter.

how ? Easy isn’t it? That’s the make mason-dixon cornbread that you do at home. Hope it’s useful and good luck!