Quote:
Originally Posted by GtrsRGr8
That Southern cornbread is gooood. All of the eatin' places around here, except Cracker Barrel, put sugar in their cornbread. The Southern cornbread recipe has no sugar. That's the kind of conebred (Southernese for "cornbread") that I grew up with (I was raised right! ha). Yum. All of ya'll ought to git the recipe and try you sum. It's easy to make.
Oh, it's even better if you put some cracklins or chitlins (I can't bring myself to eat those, though) in the batter before you pour it into the hot, oiled skillet and put it into the oven. um UM! What you talkin' bout!
|
Oh I tried making cornbread in a non-cast-iron skillet. It was ok but missing something. And yes conebred needs a touch of sugar.
Tonight we are having homemade tortillas. (Flour)