On Fri, 11 Feb 2011 21:02:30 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Fri, 11 Feb 2011 18:23:48 -0600, George Shirley
> > > wrote:
> >
> > > Served over fresh Arkansas cornbread,
> >
> > What makes Arkansas cornbread different from the rest?
>
> I'm betting it's the lack of flour, and sugar. <g>
> I have a couple of recipes on file:
>
> Arkansas Cornbread
>
> 2 cups yellow cornmeal
> 1 teaspoon baking soda
> 1 teaspoon salt
> 2 cups buttermilk
> 2 eggs well beaten.
>
> Stir the dry ingredients together eliminating any lumps in the soda.
> Beat the two eggs well and add the buttermilk and eggs to the dry
> ingredients.
>
> Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
> tablespoon of oil, put in the oven as it's heating. When oven is ready
> pour the cornbread mix into the skillet and then bake for 20 minutes or
> until a toothpick inserted into the middle of the pone comes out dry.

Thanks Om, I haven't ever used buttermilk with cornbread - so I'm
saving that recipe. Did you see the lemon pudding cake I posed a
couple of days ago? It uses buttermilk too (although you can find
recipes that don't). I have designs for the rest of the pint, but
maybe I'll reconsider and make cornbread.

--

Today's mighty oak is just yesterday's nut that held its ground.