On Sat, 23 Mar 2013 15:09:54 -0400, jmcquown >
wrote:

>I just baked a pan of cornbread. I had laid out all the ingredients.
>Yellow cornmeal, yep. Flour, yep. Baking powder, yep. (Made a note, I
>need to buy more flour and also baking powder.) Salt, yep. An egg,
>yep. Buttermilk... didn't have any so I soured plain milk with vinegar.
> I'm sure someone will have a hissy fit because I use vegetable
>shortening in my cornbread. Substitute butter if you wish but please
>don't try to use EVOO, it won't be good.
>
>Anyway, I heated the cast iron skillet in the oven with a dab of
>shortening at 425F. Got it sizzling hot. Meanwhile I combined the dry
>ingredients and cut in the shortening. I added the soured milk. Beat
>the mixture until fairly smooth, then poured it into the hot skillet. I
>put it in the oven... then I noticed ooops! The egg was still sitting
>on the counter! Lickety split I got the pan out of the oven and quickly
>cracked the egg and stirred it into the batter (which was sizzling) in
>the skillet. I had to stir it very quickly so it wouldn't cook like
>scrambled eggs. Whew! I managed to add the egg just in time. Saved
>it! It smells delicious.
>
>http://i1342.photobucket.com/albums/...ps82e347fe.jpg
>
>Jill
Looks really good! Ooops! -- BTDT ;o)
Janet US