Archived posting to the Leica Users Group, 2003/02/13
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]As we say here, "That's gooder'n snuff, an' not near as dusty...." Do y'all have cracklin's down there in Lous'ana? DP On Thu, 2003-02-13 at 09:03, SonC (Sonny Carter) wrote: > Here in Louisiana, cornbread often has, you guessed it, hot peppers. > > 1 1/2 cups yellow cornmeal > 1/2 cup all-purpose flour > pinch or two of salt > three pinches baking soda > 1 tablespoon baking powder > three or four pinces hot pepper flakes > 1/4 cup vegetable oil or bacon drippings > 1 egg > 1 cup buttermilk > Preheat the oven to 425 degrees. > > Grease the skillet and stick it in the oven to get it hot, pull it > out, pour the batter in and stick it back in the oven until it browns > on the top. Flip it out of the skillet onto a plate, and enjoy. > Excellent with fried perch and some greens. > > > Sonny > http://www.sonc.com > > ----- Original Message ----- > From: "Don Dory" <dorysrus@mindspring.com> > To: <leica-users@mejac.palo-alto.ca.us> > Sent: Wednesday, February 12, 2003 9:07 PM > Subject: Re: [Leica] trading cornbread reciepes > > > > Kit, > > Yes, sorghum was occasionally used instead of molasses. Is there > another > > way to cook cornbread than in a cast iron skillet? > > > > Another interesting variation is to cut fresh sweet corn kernels > into the > > cornbread mix then bake the cornbread. > > > > Don > > dorysrus@miondspring.com > > > > -- > > To unsubscribe, see > http://mejac.palo-alto.ca.us/leica-users/unsub.html > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html