Archived posting to the Leica Users Group, 2003/02/13
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]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