Since it’s getting close to Mother’s Day, I wanted to post a recipe taught to me by the black lady who helped raise me. Her name was Blanche Love and she was and still is an inspiration to all who remember her. She worked for my Grandmother for 48 years and held sway over almost everything in that household. She was a brilliant cook, but she could also sew, work on cars, garden, and do just about anything she set her mind to. She was a great advocate for Christianity and Civil Rights. She was a woman of substance and I’m proud to have known and loved her.
I got my love of cooking in iron skillets from Blanche. The two I use daily are invaluable. They are very, very old and seasoned just right. Hope you enjoy trying this cornbread recipe!
Blanche Love’s Perfect Skillet Cornbread
1 1/2 cups self-rising cornmeal
1 1/2 cups buttermilk- I make this by adding a tablespoon of vinegar to milk, let it set for a minute or two and it will clabber
2 Tablespoon oil- Blanche used bacon fat
a pinch of salt
Preheat the oven to 450 degrees. Set a large skillet with a fat dab of oil or bacon fat in it [about a 1/4 cup] in the preheating oven. Mix the ingredients together. When the skillet is hot, pour the cornbread batter into it. Bake for 20 minutes.
My hubby likes a tall glass filled with chunks of this bread and then topped off with real buttermilk as a meal!
Hope you enjoy Blanche’s recipe. LNF, Grace