Omelet wrote:
> 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!

I have one too, and it does work well with the recipe. Personally I like
corn sticks but for some reason my Yanqui wife doesn't. Even after 46
years married to a Southroner she still doesn't like them. I make them
for me and then eat them up over a few days. <VBG>

George