Texas Corn Bread

I am bad and I didn't take a picture, but I so wanted you to have this recipe!  It is absolutely the best corn bread you will ever eat.  At least I think so.  My mother bought the little cookbook around 50 years ago.  It is "LBJ Barbeque Cook Book" by the caterer to the LBJ Ranch - Walter Jetton.  The actual writer is Arthur Whitman.  Be sure to read the entire recipe.  It is quite comical since it was originally made to be cooked out on the open range.  I added my more modern version at the end for all us Southern City Folk. 
I had not had this recipe in a rather long time and I still had memories of this recipe being the one that turned me on to corn bread. My mother is 83 now and has been cleaning out and giving things away for several years now.  She was giving away some of her cook books since she rarely uses them these days and I told her that was the cook book I wanted.  It might be the oldest thing she has that reminds me of my childhood.  I remember the day trip to the LBJ Ranch and her purchasing the cookbook.  Was the recipe as good as I remembered?  It ABSOLUTELY was!!

Here is the recipe.

Texas Corn Bread

(LBJ Barbeque Cook Book)

Read entire recipe before starting!

1 cup yellow cornmeal

½ cup flour
1 cup buttermilk
½ cup sweet milk (that is plain milk to you young readers)
1 egg, beaten
¼ cup melted butter
1 teaspoon salt
½ teaspoon soda
1 Tablespoon baking powder

Mix corn meal, flour and salt. Add all the other ingredients and let stand at least 15 minutes without

mixing. Grease the skillet well and heat it. Now stir the mixture and pour into the skillet. Cover the
skillet and bake in the coals, checking every few minutes to see that the heat is right. It is cooked when the top crust is a golden brown color. You will find that the bottom is somewhat moist at this time.
That is fine, for it should be.

HOW I MAKE IT FOR THE MODERN WORLD

Put ½ stick butter in cast iron skillet in a 400° oven and let it melt. Mix corn meal, flour, 4 Tablespoons powdered butter milk and salt in mixing bowl. (I use powdered buttermilk all the time since we don’t drink regular butter milk. Keep it in the refrigerator after opening the container so the powder won’t turn to a hard brick). Add all other ingredients plus a cup of water (to replace the liquid for the buttermilk) on top of the powdered mixture. DO NOT STIR! Pour the hot melted butter on top of all the other ingredients. Let stand for 15 minutes without mixing. This is a very important step. At the end of 13 minutes, return the cast iron skillet to the oven to get hot again. After the full 15 minutes, stir the batter, pour into the hot skillet and bake in 400° oven for 18 – 20 minutes (uncovered) until the corn bread starts loosening around the edges and the top is starting to turn golden and the bottom is really brown. This is so good when it comes out of the oven that you don’t even need to add butter to it! Might want to make two recipes so no one will know you ate the first one all by yourself!

I also made this today with white corn meal because my mother's recipe for corn bread dressing says to use white corn meal.  Works great with that too.  Hope you enjoy!

Have a Blessed Thanksgiving!