You'd be amazed at how much of that cornbread is about 1/2 wheat flour....
Knitting A Conundrum wrote:
> You'd be amazed at how much of that cornbread is about 1/2 wheat flour.... <
You're obviously talkin'bout what the Yankees THINK is cornbread.
But us southerners, we're too smart for 'em, because we always make our cornbread from scratch -- with only pure cornmeal. We don't never use none of that Betty Crocker or Duncan Hines pre-mixed stuff that's got wheat flour in it.
[We even gotta keep an eye on old Martha White, 'cause she sometimes sneaks wheat into her products -- even though she pretends to be a good ole southern girl!]
Best cornbread ever.
2 cups cornmeal (plain)
2 cups buttermilk
1 rsp. soda
1 tsp, sale
2 eggs
mix and pour into a black skillet that has been heated in the oven with a little oil.
Bake at 450 for about 20 minutes.