Quote:
Originally Posted by KyBunnies
GtrsRGgr8 I could not fix a skillet of cornbread low-fat or no-fat. But then cornbread should be smothered & covered in real butter with cracklings baked inside. Made out of yellow cornmeal with a touch of sugar for sweetness.
|
Oh my. It has been a long time since I had crackling cornbread. Too long. The last place was at a restaurant called "Stan's" on a Columbia, Tennessee exit of I-65. They even had sorghum there, and I loved having it on the cornbread sometimes. I guess I'll have to learn to make it, cornbread that is not the sorghum. ha Maybe Koland will have a recipe for it in the new cookbook that she's writing. hahaha