In article >,
George Shirley > wrote:

> My Mom made this stuff eons ago and now I make it. It's what we make our
> cornbread stuffing out of each Thanksgiving and the descendants like
> that so well we make it again at Christmas and Easter. Used to be in all
> the old Betty Crocker cookbooks, don't know about new ones.
>
> Arkansas Cornbread
>
> 2 cups yellow cornmeal
> 1 teaspoon baking soda
> 1 teaspoon salt (I'm on a salt free diet and leave it out, doesn't
> affect the cornbread)
> 2 cups buttermilk
> 2 eggs well beaten.
>
> Stir the dry ingredients together eliminating any lumps in the soda.
> Beat the two eggs well and add the buttermilk and eggs to the dry
> ingredients.
>
> Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
> tablespoon of oil, put in the oven as it's heating. When oven is ready
> pour the cornbread mix into the skillet and then bake for 20 minutes or
> until a toothpick inserted into the middle of the pone comes out dry.
>
> When I was a kid and Dad was on strike we ate this with milk over it and
> often with beans and sausage over it. My wife likes it plain with
> molasses and sometimes with jelly. No wheat in it and it makes really
> good dressing.
>
> George

I have a cast iron corn stick "pan". I'll bet this would work well with
it!
--
Peace, Om

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