Saturday, September 8, 2012

best of cornbread

The best cornbread recipe I've used so far: Fannie Farmer Cookbook.  Only deviation: melt butter (for the fat) in an 8" cast iron skillet.  Once it's melted, move it around the edges of the skillet and mix the remaining butter with the other wet ingredients, stirring quickly so there aren't large butter clumps.  Mix wet & dry ingredients, then pour it all in the skillet.  Same temps, same amount of time.  Yum.

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