Quote:
Originally Posted by Bob in St. Louis
Wouldn't that 'cook' the batter as soon as the oil hits it?
Kinda like pouring hot butter into a bunch of flour for a bread recipe....
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not if you stir fast.
lol just kidding,
It really isn't that hot, not hot enough to cook it. It blends in just right and the bottom of the cornbread has a nice little crust to it. I love it that way.
