2. Melt the Butter (The Heartbeat)
“Butter should foam like a sunrise—no less, no more.”
- Melt butter in same skillet until just foamy (not browned!).
- Remove from heat IMMEDIATELY → stir in sugar until silky smooth. Overheat = burnt sugar.
- Rest 5 mins (lets sugar dissolve completely). Mama’s rule: “Patience is the soul of the crust.”
3. Mix the Batter (The Soul)
“Stir like you’re rocking a baby—gentle and slow.”
- Whisk eggs into butter-sugar → no streaks!
- In separate bowl, whisk buttermilk + baking soda until frothy.
- Fold wet into dry (cornmeal + flour + salt) → 3 strokes only. Lumps = love; overmixing = tough crumb.
- Rest batter 10 mins (gluten relaxes = tender crumb).
4. Bake with Reverence (The Grand Finale)
“A jiggle is a promise—no jiggle is a sin.”
- Grease pan with bacon fat (not butter—butter burns). Critical: Pan must be smoking hot before adding batter.
- Pour batter → bake at 175°C for 30-40 mins. Test: Edges pull from sides; toothpick has moist crumbs (not wet batter).
- Cool 15 mins in pan → invert onto wire rack. Steam = soggy crust; patience = crackly top.
You Must Know
🔥 Cornmeal must be toasted—raw cornmeal = bitter crumb
🍳 Batter must rest 10 mins—skipped = tunneling disaster
🧈 Pan must be smoking hot—cold pan = sunken middles
💡 My #1 pro tip: Add 1 tsp apple cider vinegar to buttermilk—Mama’s secret for “deeper corn flavor”
Serving & Storage
- Serve: Warm with black-eyed peas or collard greens (never cold—chills mute the corn). Slice with hot knife (dip in boiling water first).
- Storage: Wrap tightly in beeswax wrap (not plastic—traps steam). Keeps 3 days on counter. Tastes better day 2!
- Revive leftovers: Microwave 10 seconds + fresh butter.
