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[HillWilliam]

81. I'll admit to using polenta

Nanny Farrell's Failsafe Cornbread

Made in an 8" iron skillet. Nothing else will do: it must be iron to get the crust right.

Preheat over to 425.

In a mixing bowl, whisk together:
1c white bread flour
1 & 1/2c fine yellow corn meal (bolted white corn meal is tasteless and makes a lousy pone)
1/2c yellow polenta (the bolted isn't quite as tasty)
1 tsp salt
1 tsp baking powder

Add 1/4c oil and 1 beaten egg and start gently knocking the mass together. Do not work or blend smooth: that will toughen the result.

Add a bit of buttermilk (nothing else will do) at a time and gently bat together until the batter is like a pudding.

Add a few tablespoons of peanut oil or shortening to the skillet. These can withstand the necessary heat to create the wonderful crunchy crust.

Heat the skillet until wisps of smoke begin to rise. The pan must be HOT. ([font color="red"]Caution: watch this carefully. It is possible to have a flashover if you heat the skillet too much. Have a lid handy to cover the pan and remove it from the heat if this occurs.[/font]) Obviously, this step takes a bit of practice. You'll know by the resulting crust when you've got it right. The crust should come out dark brown and crunchy.

One the skillet is as hot as you dare, pour the batter into the middle of the pan and let it spread evenly. It should sizzle as you pour. Test your skillet with a small drop of the batter. If the batter dances and sizzles in the oil, you're about there. The better the dance, the better the crust will come out.

Pop the loaded skillet into the preheated oven (it must be at full temperature; a ballast is recommended) and bake for 25 minutes. The case

When done, turn the pone out onto a breadboard to keep the crust from burning in the pan. Don't fret if the pone sticks. In this case, turn the pan upside down on the breadboard with the handle propped up about an inch or so. The pone will steam itself loose from the pan.

The outside should be dark-brown and crunchy. The inside should be cakey and moist. Goes best with a pot of soup-beans but can be served with anything.

I can report that it makes a most-excellent hod for sweet cream butter.

If there are any leftovers, crumble some in a glass and soak with a bit of buttermilk for a bedtime snack.

If you're very fortunate and there's a sliver left for breakfast it also makes a most-excellent hod for butter and molasses.

If the crust is solid and crunchy, the pone will keep several days if covered loosely.

Y'all enjoy!!