On Fri, 16 Jan 2009 04:52:34 GMT, Wayne Boatwright
> wrote:
>
>
>Others here will surely have different recipes and methods, but the
>following works for me. First off, I would never even consider using a
>cornbread mix. The cornmeal in it is ground too fine and there's usually
>too much flour added. Real southern cornbread usually has only a modicum
>of flour or none at all. Then there's the matter of the fat. There should
>always be fat added to the batter, as well as the fat used in the pan.
>
Thanks, Wayne. I asked my wife about the fat thing. When I bake bread
there's always some fat in it, usually butter or canola oil. This mix
called for only water or milk (I used whole milk), and the lack of oil
seemed strange. And yes, it was too fine-grained. THe brand was
Martha White, the product buttermilk cornbread. Turned out to be
white rather than yellow. I'll be making another batch today, from
scratch. Maybe with jalapeno bits....

Alex