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Randy Travis's Southern Corn Bread
Compiled by Vicki McClure Davidson
Country singer Randy Travis worked as a restaurant chef long before he made it big in Nashville. He has published his own cookbook and specializes in traditional Southern-style meals. He prides himself on his grilling skills, and claims he can carry on a conversation or sing a tune while tending steaks or barbecuing chicken.
Travis's corn bread recipe is easy to make, inexpensive, and filling. It is the perfect companion to a bowl of chili, anything barbecued, navy bean soup, or a hearty salad of dark greens (it's also perfect when paired with a cooked "mess o' greens"). It is sure to become a favorite in your family. This is a frugal, yet delicious side dish to take to a church potluck dinner.
If you have teenagers at home, you may want to make a double batch.
Randy Travis's Southern Corn Bread
- 2 T. vegetable shortening
- 1 c. white or yellow cornmeal
- 1 c. all-purpose flour
- 1 T. baking powder
- 3 T. sugar
- 1/2 tsp. salt
- 2 eggs
- 1-1/2 c. milk
Preheat the oven to 350 deg. F. Spread the shortening over the bottom of a heavy cast-iron skillet and place in the oven.
In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Add the eggs and milk, stirring quickly to form a stiff batter. Do not overwork or the corn bread will become tough.
Pour the batter into the hot skillet. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 45 minutes. Turn it out onto a large work surface or cutting board. Cut into wedges and serve warm.
Serves 4-6.
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Source: Leach, Robin, The Lifestyles of the Rich and Famous Cookbook, Viking Studio Books, NY, 1992.