Archived posting to the Leica Users Group, 2003/11/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Thank you, Tina. We will have to bake some of that wonderful cornbreat tomorrow to go with the ham hocks and pinto beans. ;-) Take care, Ted - ----- Original Message ----- From: "Tina Manley" <images@InfoAve.Net> To: <leica-users@mejac.palo-alto.ca.us> Sent: Sunday, November 09, 2003 5:52 PM Subject: Re: [Leica] Re: food (WAS: Nathan's PAW 45: Spanish hams) > At 03:55 PM 11/9/2003 -0800, you wrote: > >Hi Tina: > > > >Please share your recipe for cornbread - my Texas wife really would like to > >know more about it. > > > >Thanks, > > > >Ted > > Here you go, Ted: > > 2 1/2 cups stone-ground yellow corn meal > 1/2 teaspoon baking soda > 1 teaspoon salt > 3 Tablespoons of Crisco > 2 eggs, beaten > 2 cups buttermilk > > Preheat oven to 425. Melt shortening in 10" cast iron skillet in hot > oven. Combine dry ingredients. Add eggs and buttermilk. When shortening > is melted pour into batter and mix well. Put skillet back in oven until > drop of water sizzles. Pour batter into skillet (it should sizzle as you > pour it in) and bake at 425 for 30 minutes. Turn out onto plate, cut into > wedges and eat with plenty of butter. > > Pot likker and buttermilk are wonderful with this cornbread. But then > anything is wonderful with this cornbread. > > Enjoy! > > Tina > > > Tina Manley, ASMP > www.tinamanley.com > > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html