Erma, I’ll have to pass on those Shania Twain recipes to Mel. He does make a mean apple pie. No, that’s not right. His wife bakes a mean apple pie. Still not right. His wife bakes lots of mean apple pies. Like a dozen a day. Every day. All year long. Year after year.
And she must like Shania Twain. Or at least Mel plays her music a lot at the Diner.
Another Mel’s Country Music Special at the Diner is Faith Hill’s Easy Country Cornbread.
I just noticed that Mel’s favorite recipes and singers are all good looking female singers. Wonder if there is some connection here?
Anyway, this is Southern Cornbread as you taught me to like it Erma. I know that you throw up your hands in horror at the thought of The Sacred Cornbread being served like a soft, sweet cake. I don’t know if Faith Hill is a “Mississippi Girl’ or not, but she must be from way below the Mason-Dixon Line as her Cornbread is definitely Southern in taste and presentation. Faith must have had a grandmother like yours with a heavy, black cast iron skillet.
Mel often brings this Cornbread to the table straight out of the oven. You know what he looks like in his white apron. Imagine that big guy carrying a heavy black skillet with potholders, and then flipping out a giant cake of yellow cornbread on your plate. It just cries for a slathering of butter.
“There You’ll Be” with a piece of buttered cornbread in “Sunshine and Summertime.” Or Wintertime. Or Falltime.
Faith Hill’s Easy Country Cornbread:
3 tablespoons Crisco Butter Shortening
1 ½ cups Martha White Yellow Cornmeal Mix
1 egg
1 ½ cups buttermilk
Preheat oven to 500 degrees. Place the Crisco in an iron skillet and melt the shortening in the oven.
In a mixing bowl, mix egg, cornmeal mix and buttermilk. Pour the melted shortening into the mixture, leaving a small amount in the skittle so the bread will not stick. Stir in the shortening. Sprinkle a bit of dry cornmeal mix in the skillet and then pour in the cornbread mixture. Bake at 500 degrees until golden brown.
EAT AT ONCE!!
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