Get Cookin’

[Photo by Leila Grossman/Grannis Photography]

Rissi Palmer’s Old-Fashioned Corn Bread

Newcomer and “Country Girl” Rissi Palmer shares her family recipe for corn bread.

November 20, 2007

Ingredients

• 2 cups of White Lily plain cornmeal
• 2 tbsp. of White Lily plain flour
• 3 eggs
• 2 tbsp. of Calumet baking powder
• 1 tsp. of baking soda
• 2 tsp. of sugar (or to taste)
• 1 cup milk
• One 4-oz can of whole kernel golden corn, drained
• “A pinch” or ¼ tsp. of yeast

Preparation

1. Combine all ingredients in large bowl and stir until completely mixed.
2. Rub a little Crisco into a medium cast-iron skillet and heat on a medium fire until hot.
3. Pour mixture into the skillet and heat until bubbles on the surface pop.
4. Take a large plate (the flatter the better), sprinkle it with water and slide skillet contents onto it.
5. Flip the uncooked surface into the skillet with the cooked side up, and repeat until golden brown.
6. Once cooked, slide the corn bread onto a plate, slice, butter and serve!

Serves 8

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