Quote:
Originally Posted by Cinisajoy
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)
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It definitely has to be made in a cast iron skillet, yes.
A
touch of sugar might be okay, but why?
And Texans don't say conebred. They say something like corennnn braiiiid. That's about as close as I can get. Texan Mobilereaders, can you help me out here?