On Thu, 6 Jun 2019 15:42:54 -0500, Hank Rogers >
wrote:

>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.
>>
>> ---
>> This email has been checked for viruses by AVG.
>> https://www.avg.com
>>
>
>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.
>
>


So far, this is the only comment that I think offeres an improvement.
I'd absolutely use bacon grease, if I had a steady supply. Read: if I
cooked bacon, often enough for the grease to be reliable.