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Joined Date: Dec 26, 2010
Reviewed Southern Cornbread
"One of the best recipes I've come across. I added one tablespoon of brown sugar, added an additional half teaspoon of salt and substituted 3 of the 5 tablespoons of oil with rendered bacon fat. I also added well chopped bacon – 3 thick strips. And I soaked the cornmeal in the buttermilk for twenty minutes. What all of this does is produce a rich and savior cornbread. This is the cornbread my mother used to make in the 50s and 60s before everyone got on their health-food high horses. Delicious! Not a crumb left in the pan after dinner!
57 year old USAF retiree. Born and raised Texan.