On 5/17/2021 4:28 PM, wrote:
> On Monday, May 17, 2021 at 6:24:13 AM UTC-5, Gary wrote:
>>
>> On 5/16/2021 5:00 PM, wrote:
>>
>>> On Sunday, May 16, 2021 at 5:48:47 AM UTC-5, Gary wrote:
>>>>
>>>> Unpopular here among all the great chefs in RFC but I like that stuff
>>>> occasionally. I'm making a batch today, in fact. As soon as it comes out
>>>> of the oven, butter the top while it's hot.
>>>>
>>> You don't split your slice of cornbread open and butter the inside?
>>>
>> Just different cooking methods.
>>
> I didn't ask how you cooked it, I asked about your buttering method.

*MY* buttering method is the last step in the cooking here. It counts.

>>
>> As soon as it comes out of the oven and is still hot, I'll rub a stick
>> of butter over the top many times. Lots of butter that soaks in via the
>> top.
>>
> If lots of butter is your goal, you'll get much more if you split that cornbread
> in two and butter the inside. Slap the top back on while it's hot to promote
> melting and absorption.
>
> https://i.postimg.cc/fLx8hN6K/Buttered-Cornbread.jpg
>
> Do you just butter the tops of your biscuits??

If my biscuits or rolls were only 1" or less thick, yes I would just
butter the tops.

Go finish hemming your dress slacks.