rick_n_wv wrote:
Oooohh, that is good eating. My mom had three recipes for cornbread. One a little dry meant for putting in soup or beans. One the was meant for eating with foods, moist and tasty. Then she had one she called sweet cornbread. She fixed it with some meals that were special and always made "extra". It never lasted long. It was as good as any cake you ever ate and didn't need icing. Just to throw in an extra, her cakes were something that people would come to visit for.
My Grandmother made cornbread with fairly course ground meal so it had texture. She also made it in a large cast iron skillet with "Bacon Drippings" and some coarse ground meal sprinkled in before she poured in the batter and left it in the oven a bit longer so it browned. Then sliced it like a pie. This pale, square, cake like stuff without the texture and the large grains on the outside isn't really cornbread to me. But it is sure better than no corn bread.