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Non-Cattle Specific Topics
Recipes & Cooking
Cornbread
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<blockquote data-quote="Bright Raven" data-source="post: 1505457" data-attributes="member: 27490"><p>Cornbread - like My Kentucky Grandmother made. First, it can only be baked in a cast iron skillet. Greased with bacon grease. One that has been seasoned and handed down over a couple generations. The bigger the skillet the better. Black as a lump of coal. Smooth as a baby's bottom.</p><p></p><p>Corn must be ground coarse. Salt, baking soda, maybe an egg or little milk. SUGAR is strictly forbidden. That is not cornbread - it's cake. Keep it simple and get it as brown, almost burnt, as you can.</p></blockquote><p></p>
[QUOTE="Bright Raven, post: 1505457, member: 27490"] Cornbread - like My Kentucky Grandmother made. First, it can only be baked in a cast iron skillet. Greased with bacon grease. One that has been seasoned and handed down over a couple generations. The bigger the skillet the better. Black as a lump of coal. Smooth as a baby's bottom. Corn must be ground coarse. Salt, baking soda, maybe an egg or little milk. SUGAR is strictly forbidden. That is not cornbread - it's cake. Keep it simple and get it as brown, almost burnt, as you can. [/QUOTE]
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