JustJill wrote:
While I was on vacation in New River Gorge WV, my sister and I went to Babcock state park and toured a grist mill. I got a bag of their cornmeal. I used my regular recipe and it turned out really well.
The basics and some AP flour, baking soda, sugar and salt.
The simplest preparations in the kitchen often have such incredible memories attached to them. The bowl, the cast iron pie pan, the stone ground cornmeal - absolutely "downtown delicious" (a phrase borrowed from a local restaurant reviewer here in the greater Salisbury MD area).
I love the sound of the batter as it hits the hot butter in the pan. There's nothing like it as well as the aroma of fresh baked cornbread.