Quote:
Originally Posted by Cinisajoy
KyBunnies,
The secret to cornbread is you must have a seasoned cast iron skillet. It also helps if you have bacon grease and a paper towel to add a thin layer of bacon grease then heat up the pan while mixing the cornbread.
Oops misread your post.
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Cinisajoy that is where the cracklings come in. grease, fat & skin. So good.
Quote:
Originally Posted by GtrsRGr8
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
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Almost every Sunday morning I have homemade biscuits and sorghum. I am not fond of cornbread & sorghum.