On Mon, 20 Nov 2006 11:29:01 -0600, 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.
>
This is pretty much my recipe. No flour and no sugar. I use more oil
in the skillet and stir the excess oil into the mix before pouring
into the skillet. In Arkansas I could get Lamb's stone ground meal
that had a medium grind, and here in Florida I can only get find grind
cornmeal, because what they make in this part of the country is more
like corn flavored cake with fine grind meal, flour, and sugar.

If you're an Arky, check out my website

www.rsgnet.net/mabelvale