Archived posting to the Leica Users Group, 2003/11/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 03:55 PM 11/9/2003 -0800, you wrote: >Hi Tina: > >Please share your recipe for cornbread - my Texas wife really would like to >know more about it. > >Thanks, > >Ted Here you go, Ted: 2 1/2 cups stone-ground yellow corn meal 1/2 teaspoon baking soda 1 teaspoon salt 3 Tablespoons of Crisco 2 eggs, beaten 2 cups buttermilk Preheat oven to 425. Melt shortening in 10" cast iron skillet in hot oven. Combine dry ingredients. Add eggs and buttermilk. When shortening is melted pour into batter and mix well. Put skillet back in oven until drop of water sizzles. Pour batter into skillet (it should sizzle as you pour it in) and bake at 425 for 30 minutes. Turn out onto plate, cut into wedges and eat with plenty of butter. Pot likker and buttermilk are wonderful with this cornbread. But then anything is wonderful with this cornbread. Enjoy! Tina Tina Manley, ASMP www.tinamanley.com - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html