Archived posting to the Leica Users Group, 2003/11/09
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Hi John: Thanks for putting this link up. I remembered Sonny's recipe being posted and thought I kept it but couldn't find it. A couple of days ago I went to the archives and called for "cornbread" and got three replies but not this one which is the one I was looking for. I'm glad to have it. Ted - ----- Original Message ----- From: "John Collier" <jbcollier@shaw.ca> To: <leica-users@mejac.palo-alto.ca.us> Sent: Sunday, November 09, 2003 7:51 PM Subject: Re: [Leica] Re: food (WAS: Nathan's PAW 45: Spanish hams) > And from the archives: > > http://mejac.palo-alto.ca.us/leica-users/v24/msg02957.html > > John Collier > > On Sunday, November 9, 2003, at 06:52 PM, Tina Manley wrote: > > > 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. > > -- > 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