Every few months for the past year or two, I've been trying to make
My Great Aunt (my Mom's Aunt) Freddie (yup, that is her real name) would
made this wonderful cornbread and the thing was—I knew how she
made it too. Using two packages of Martha White's
Cotton Pickin' Cornbread™ Mix (just add water) baked in a hot
skillet in the oven (you pre-heat the skillet).
Only that has never worked for me. Either they came out too
flat (used too big of a skillet) or stuck like crazy to the skillet and the
results where okay at best.
Tonight, I went ahead and made cornbread from scratch (flour, corn meal,
baking power, baking soda, salt, egg, butter milk, shortening) and made sure
the skillet (the 8″ one) was well greased.
It popped right out of the skillet and was the right thickness.
And boy, did it go fast!
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