Ultimate Cornbread recipe

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In the interest of furthering the neverending discussion of how best
to make cornbread, I offer the following thoughts. Start as as folows.

4Tbs. Melted Butter,  Margarine or Vegtable Oil (In that order of
1 Cup Cornmeal
1 Cup A/P Flour
Sugar--Anywher from nothing, if you're a True Southener, up to 1 Cup,
if you're A Damned Yankee. (My taste is about 1/4 Cup.)
1 Tbs. Baking Powder
1 Tsp. Baking Soda
1-2 Tsp. Salt
1/8-1/4 Tsp Nutmeg (*Yes! This matters!*)
1.5 Cups Buttermilk (strongly prefferable) or regular Milk
1-2 Eggs*

Grease a 10" skillet, and place it in a cold oven, and then pre-heat
it to 400 degrees Farenheight.

Mix the ingredients together (withold wet ingredients for as long as
possible), and pour into the fully heated skillet. Then bake at 400
degrees for 18-20 (posaibly 22) minutes.

* I've heard suggestions of 3 eggs. But I think that hurts the flavor.
I think that 3 eggs doesn't improve the rise (which it does), enough
to offset the detriment to flavor.

**With this said? I welcome vigorous debate. Have a quibble with this?
Feel free to say so. *EXCEPT* for one point. The Northern/Southern
thing. I.E.--sugar. That's a Holy War that just can not be resolved by
discussion. So let's not even try. ;)

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Re: Ultimate Cornbread recipe
On 06/06/2019 20:46, Derek Schur wrote:
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Never tried this, although I think I may have eaten it on a trip to the
US once. It was like a yellow focaccia. and really good.

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This I must hunt for. It's non-native, but I think my spice merchant
sells it.

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Lips are sealed on this.

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Baking powder *and* baking soda? I have some Clabber Girl double-acting
BP that I brought back a few trips ago. Would I need baking soda as well
if I used this?

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Buttermilk it shall be.

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A skillet has a handle, right? Like a frying pan?
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Do Southerners use vi or Emacs?


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