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This recipe is a house specialty at Randall's Ordinary, says co-owner Cindy Clark. The restaurant cooks the cornbread over fireplace coals using a spider skillet (see main story). Partway through the cooking time a second lid is put on the skillet and hot coals heaped on it to brown the top. The instructions below are for baking in a modern oven, using the American system of measurements. 1 1/2 cups white corn meal 1 tablespoon sugar 1 teaspoon salt 1 teaspoon baking soda 2 eggs, well beaten 2 cups buttermilk 1 1/2 tablespoons melted butter

Preheat oven to 450 degrees F. Put an iron skillet in the oven to warm. Sift together meal, sugar, salt, and baking soda. Add buttermilk to beaten eggs; stir into corn meal mixture until smooth. Add melted butter. Using caution, grease the hot skillet well and pour in batter. Bake 30 minutes at 450 degrees F. Serves 8.

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