On 27 Jan 2006 20:18:53 -0800,
[email protected] wrote:
>(Chuckle)
>I know the difference between baking powder and soda. HONEST!
>
>My mother didn't store baking powder in the fridge, either. Since I
>knew I wouldn't use it often when I bought it, I thought it would last
>longer in the refrigerator. (After all, yeast is sold out of the
>refrigerated case of the grocery store).
>
>Now, if you know of an old fashioned recipe for cornbread I can make in
>an old cast-iron frying pan I would be most grateful. (Dairy's okay,
>sugar and salt should be avoided),
>
>Thanks : )
This is from a Betty Crocker cookbook.
2 cups cornmeal
1 teaspoon salt
1 teaspoon baking soda
2 eggs
2 cups buttermilk.
I use a cast iron skillet, #5 for 1/2 of the recipe. The recipe calls
for a 9"square.
Preheat the oven to 450°F. I put some bacon fat in the pan and
preheat the pan.
Mix the ingredients, pour the melted fat into the mixture and then
pour into the pan.
Bake for 20 to 25 minutes until the bread is coming away from the
edge.
As far as I know, the salt is strictly for flavor so omit or reduce
the amount.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974