Cornbread?
- Thread starter CastleRubric
- Start date
Anglo-Celtic American
Or as Wikipedia puts it, British colonial American. Likely from Eastern KY.
No questions asked.Baked cornbread, bleh!
Here is the pinnacle of cornbread perfection
When I was a kid I preferred "sweet cornbread" made with whole milk and a little bit of sugar but as I've gotten older I prefer it made with buttermilk, no sugar and made in a cast iron skillet. The cast iron skillet is the key as it really crisps up the crust. The only exception is if it's made with whole milk, jalapeno peppers and shredded cheese baked in a muffin pan.
Look folks... a commie lol!
I now promote you to Captain -
With line of sight to Major
I was LITERALLY just thinking about SB & CB
Maybe you're some kind of freaking Warlock ___ i dunno -- honestly I DONT EVEN CARE!!!!
When my wife would be away from home my go to was "Jiffy Mix" cornbread. I went and stayed with my daughter in England for several months and she didn't know anything about making cornbread.......the Brits don't know about cornbread.........I got really horny for a pan of corn bread......I learned how to make scratch cornbread.......it took a couple of batches but I learned........(about a week) I have cornbread four or five times a week. My wife's mother make cornbread every day......it became a habit that I don't want to quit!
Add some diced red, green and yellow bell pepper to those corncakes...........
You mean you can make cornbread without a black iron skillet..................just learned something new........
If you were a diabetic, you would understand much better the amount of sugar/ carbs and the health effects.
Sorry for your affliction... but you leave cornbread alone lol.