From Curtis Cooks With Heart & Soul
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I love bread, from the fancy focaccias I’ve found in Italian Bistros, to the wonderful
baguettes I’ve enjoyed on visits to Paris, to the hot bagels I’ve eaten in so many shops in NewYork City. I even love plain old store bought loaf bread. As much as I enjoy these breads,
though, none can compare to the breads from Mama’s kitchen…the breads of my soul the
breads of my childhood in Mama’s house in Conyers, Georgia. I hope the love I feel for the
following recipes, as well as for the preparer, will come out at your table when you prepare
them at home.
Now, I can’t tell you which of Mama’s breads is my favorite, but suffice it to say, I love
whatever I happen to be eating at the time. I’m starting this chapter with corn bread because
it’s the first bread I learned to make, and now that I do it well, I’ve created several recipes of
my own from Mama’s original. You are going to love this bread, particularly if you bake it like
Mama and I do… in a large cast iron skillet.
2 cups cornmeal
1 cup buttermilk
1 cup water
1 large egg
6 table spoons vegetable oil
Preheat the oven to 375 degrees. In a mixing bowl, combine all the ingredients and mix well.
On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the
bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 3550
minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
Serves 4 to 6