31
taste of
the
south
/
january
february
2013
buttermilk cornbread
Yield: approximately 6 servings
2
1
⁄
4
cups plain cornmeal
1
1
⁄
2
teaspoons baking powder
1
⁄
2
teaspoon baking soda
3
⁄
4
teaspoon salt
1
2
⁄
3
cups whole buttermilk
4
tablespoons vegetable oil,
divided
1
large egg
1.
Preheat oven to 450°.
2. 
In a large bowl, combine cornmeal,
baking powder, baking soda, and
salt. In a small bowl, whisk together
buttermilk, 2 tablespoons oil, and
egg. Make a well in center of dry
ingredients; add buttermilk mixture,
stirring just until moistened.
3. 
In a 10-inch cast-iron skillet,
heat remaining 2 tablespoons oil
over medium-high heat. Remove
from heat, and carefully pour
batter into hot oil in skillet. Do
not stir batter.
4.
Bake until cornbread is golden
brown and a wooden pick inserted in
the center comes out clean, 20 to 25
minutes. Serve warm.
///////////////////////////////////////////////////////////////
pork cutletswith
mustard gravy
Yield: 4 to 6 servings
8
(2-
ounce) boneless pork loin
chops, thinly sliced (about 1
pound total)
1
teaspoon garlic salt
1
1
⁄
4
teaspoons ground black pepper,
divided
1
⁄
4
cup plus 2 tablespoons
all-purpose flour, divided
3
tablespoons vegetable oil
1
cup chicken broth
1
⁄
2
cup heavy whipping cream
2
tablespoons whole-grain Dijon
mustard
1
teaspoon Worcestershire sauce
2
teaspoons chopped fresh sage
1
⁄
4
teaspoon salt
Garnish: fresh sage
1.
Sprinkle pork chops evenly with
garlic salt and 1 teaspoon black pep-
per. Then sprinkle with
1
⁄
4
cup flour.
2.
Heat a large cast-iron skillet over
medium-high heat until very hot.
Add oil, and swirl pan to coat. Add
pork chops in 2 batches, searing
heavily on each side, approximately
2
minutes per side. Remove to a
plate, and keep warm.
3.
Add remaining 2 tablespoons flour
to skillet, and whisk to combine.
Continue to cook over medium heat
until flour is lightly browned and
nutty in fragrance, approximately 3
minutes. Whisk in chicken broth, and
cook until thickened. Reduce heat
to low, and whisk in cream, mus-
tard, Worcestershire, sage, salt, and
remaining
1
⁄
4
teaspoon pepper.
4.
Return pork chops to pan, and
simmer until heated through.
Garnish with fresh sage, if desired.