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Originally Posted by Maas
Thanks Reaper.
White corn meal is what she used.
I have a seasoned cast iron skillet and Sac's right. It ain't cool to cook with anything else. Might as well just be from New York and buy the mix.
Good to see you sir. |
Tell us a little more about this cornbread.
I know how I make it, which is a little different from how my mother makes it, and is 180 from how my mother-in-law makes it (foreign Kansas cornbread...yellow meal with sugar in it baked like a cake).
What are we shooting for here?