Derek Schur wrote:
> Also posted in rec.food.baking, I'll also post this here.
>
> In the interest of furthering the neverending discussion of how best
> to make cornbread, I offer the following thoughts. Start as as folows.
>
> 4Tbs. Melted Butter, Margarine or Vegtable Oil (In that order of
> preference)
> 1 Cup Cornmeal
> 1 Cup A/P Flour
> Sugar--Anywher from nothing, if you're a True Southener, up to 1 Cup,
> if you're A Damned Yankee. (My taste is about 1/4 Cup.)
> 1 Tbs. Baking Powder
> 1 Tsp. Baking Soda
> 1-2 Tsp. Salt
> 1/8-1/4 Tsp Nutmeg (*Yes! This matters!*)
> 1.5 Cups Buttermilk (strongly prefferable) or regular Milk
> 1-2 Eggs*
>
> Grease a 10" skillet, and place it in a cold oven, and then pre-heat
> it to 400 degrees Farenheight.
>
> Mix the ingredients together (withold wet ingredients for as long as
> possible), and pour into the fully heated skillet. Then bake at 400
> degrees for 18-20 (posaibly 22) minutes.
>
> * I've heard suggestions of 3 eggs. But I think that hurts the flavor.
> I think that 3 eggs doesn't improve the rise (which it does), enough
> to offset the detriment to flavor.
>
> **With this said? I welcome vigorous debate. Have a quibble with this?
> Feel free to say so. *EXCEPT* for one point. The Northern/Southern
> thing. I.E.--sugar. That's a Holy War that just can not be resolved by
> discussion. So let's not even try.
>
> ---
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The hell with butter, margarine or vegetable oil. Only use in an
emergency.

(1) Use pure bacon grease, saved when yoose fry bacon.

(2) Ditch the flour ... that's for cakes and biscuits.

(3) Use decent cornmeal for cornbread. Feed the crap stuff to the pigs.

Even yankees love it.

P.S. Check yoose cupboard for anything with "jiffy" in the name, and
throw it out the window.