Cornbread in a Skillet

I'm out here at one of Savannah's historic landmarks. I'm out at Old Fort

Jackson and today's show is all about campfire cooking. So the first dish I'm

going to start with today, I'm going to try to reenact how they must have cooked

cornbread a couple of hundred years ago. I'm going to show you how to cook it in

the skillet today but then we're going to try to cook it on a shovel like they

may have a long, long time ago. And the cornbread that I'm going to be cooking is called scalded

corn cakes. We're going to start by running some plain cornmeal through a sifter. And

I'm going to add a little salt because being plain meal, it would have no leavening in

it or salt. All right, now I'm going to add two cups of boiling water. And I'm going to

let this sit and get real stiff. We need to let our pan get hot

I'm gonna spray it, cause I don't want them to stick. And I gonna heat up about one inch of oil And this is just a vegetable oil that I gonna fry this in All right so we let that get hot

I'm gonna take about a two inch ball, and then I'm gonna kinda pat it out just into a patty

I think that's starting to do pretty good. It's kinda sticky, so I think I'm gonna

try spraying my hands and see if that'll keep it from sticking. Oh yeah, that works perfect

It's not sticking anymore. All right, let's step back over here and look at our corn cakes and see how they're doing

Oh, let's look at them. I think they're ready to flip. This is going to be out of this world

Oh, those look delicious. Okay, I think these are ready to take up

How quick and simple and easy. If the ones that I cook on the shovel turn out half this good, I'll be a happy camper