*Most* interesting, Eric. Thanks!

I'm gonna try this out, this weekend... (when I get my grandkids
over to clean up any thing that needs eatin'...(:-o)!

"Eric Jorgensen" > wrote in message
news:20051215121134.270e54ea@wafer...
....
>> So, how'z about sharin' some of those recipes...?
> *shrug* ok.
>
> 1/2 cup (1 stick) butter
> 2/3 cup sugar
> 2 eggs
> 1 cup buttermilk
> 1/2 tbsp baking soda
> 1 cup cornmeal
> 1 cup unbleached (NOT whole wheat) flour
> 1/2 tsp salt
>
> Canonical instructions at the moment appear to be lost. Original
> attribution as well.
>
> I find it works best if butter / sugar / eggs / salt are well
> creamed
> together, and then mix in the buttermilk and cornmeal.
>
> And then wait.
>
> The cornmeal needs time to hydrate, or the end product can
> be a little gritty. If you are using stone ground meal, it's best
> to cover
> the mixing bowl and wait 20 minutes or so. It's entirely possible
> for the
> meal to precipitate to the bottom of the pan during baking if it
> isn't
> hydrated, so, for this recipe, let it hydrate.
>
> Then sift together the flour and baking soda, fold those into the
> batter,
> and bake in a greased 8x8x2 pan at 350f for ~30 minutes. Test with
> toothpick as for cake.
Sounds pretty straight forward...

Thanks again,
Dusty