Oh pshaw, on Sun 15 Oct 2006 03:49:45p, The Cook meant to say...

> On Sun, 15 Oct 2006 22:29:14 GMT, (TammyM) wrote:
>
>>Fixin' to make some for dinner. Along with the black bean soup as
>>it's turned out to be a cool enough day for such. So what's your
>>special cornbread recipe?
>>
>>TammyM
>
>
> Here is mine.
>
>
> * Exported from MasterCook *
>
> Corn Bread
>
> Recipe By :Betty Crocker Cook Book
> Serving Size : 12 Preparation Time :0:00
> Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 eggs
> 2 cups buttermilk
> 1 teaspoon baking soda
> 2 cups corn meal
> 1 teaspoon salt
>
> Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
> pans or a square pan 9X9X1 3/4". Heat in oven while mixing batter.
>
> Beat eggs. Beat in other ingredients with a rotary beater just until
> smooth.
>
> Bake 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes for
> corn bread.
>
>
> Copyright: Betty Crocker Cookbook 1960

Exactly the ingredients and proportions I use, except that I bake it in a
preheated sizzling hot black iron skillet.

I also use stone-ground cornmeal.

--
Wayne Boatwright
__________________________________________________

Hey, you've got a third eye! Uh, never mind...
it's just a spot of dirt in the middle of your
forehead.