Cornbread And Pot Liquor

The term "soul food" frequently refers to the home cooking of African
Americans, even though many white Southerners cook the same dishes in
their homes as well.  Soul food restaurants rarely have a menu other
than a hand-written sign describing their offerings, and those menus
rarely include the word "appetizer."  However, cornbread and pot
liquor is frequently served before the main course, and it's one of my
favorites.  "Pot liquor" refers to the liquid remaining in the pot
after cooking a big batch of greens, and will be included with
Wednesday's recipe for collard greens.

Cornbread and Pot Liquor

6 Tbs (90 ml) bacon grease or butter, melted
1 cup (250 ml) all-purpose flour
4 tsp (40 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) yellow or white cornmeal
1 egg, lightly beaten
1 cup (250 ml) milk
Pot liquor (recipe in next Wednesday's edition)

Place 2 tablespoons (30 ml) of the bacon grease in a heavy, 8- or
9-inch (20 - 23 cm) cast iron skillet and place the skillet in a
preheated 425F (220C) oven until the grease sizzles.  Tilt the pan
thoroughly coat the bottom and sides of the skillet before adding the
batter.  Meanwhile, sift the flour, baking powder, and salt into a
mixing bowl.  Stir in the cornmeal.  Make a well in the center of the
flour mixture and add the beaten egg, milk, and remaining bacon
grease.  Beat vigorously for 1 minute and pour into the hot skillet.
Bake at 425F (220C) for 20 to 25 minutes, until golden.  Cut into
squares or wedges and serve with a cup of pot liquor.  (I like to
crumble some cornbread into the pot liquor.) Serves 6 to 8.

Bon appetit from the Chef and staff at World Wide Recipes