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Unread 12-12-2012, 11:06 PM   #27
1MoreFord
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IMNSHO, it matters!, and yet it doesn't.

Mom made some really fine cornbread in an' ole well seasoned stamped steel skillet that was missin' it's handle. Po folks make do ya know. However well heated and seasoned CI makes it easier.

I only need small amounts of cornbread now due to my current family circumstances and IMOSHO I make good cornbread in a non-stick muffin pan with the proppa technique.

Preheated and properly oiled pans are the secret. Also you have to have some extra heated oil to drop into the batter.

While I'm well sauced I'll mention my secret cornbread recipe.

Buy a bag of Aunt Jemina's Corn meal mix and follow the recipe on the bag using the buttermilk recipe except you omit the egg. Per DeGuerre, Do Not use any sugar. That's corn cake.

That's it. You'll never want for sugared cornbread agin'.
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