On 06/06/2019 20:46, Derek Schur wrote:
In the interest of furthering the neverending discussion of how best
to make cornbread, I offer the following thoughts. Start as as follows.
Never tried this, although I think I may have eaten it on a trip to the
US once. It was like a yellow focaccia. and really good.
1 Cup Cornmeal
This I must hunt for. It's non-native, but I think my spice merchant
Sugar--Anywhere from nothing, if you're a True Southerner, up to 1 Cup,
if you're A Damned Yankee. (My taste is about 1/4 Cup.)
Lips are sealed on this.
1 Tbs. Baking Powder
1 Tsp. Baking Soda
Baking powder *and* baking soda? I have some Clabber Girl double-acting
BP that I brought back a few trips ago. Would I need baking soda as well
if I used this?
1/8-1/4 Tsp Nutmeg (*Yes! This matters!*)
1.5 Cups Buttermilk (strongly preferable) or regular Milk
Buttermilk it shall be.
Grease a 10" skillet, and place it in a cold oven, and then pre-heat
it to 400 degrees Fahrenheit.
A skillet has a handle, right? Like a frying pan?
*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.
Do Southerners use vi or Emacs?