Saturday, October 21, 2006


It's a rainy, grey, chilly day - one that is crying out for a chili dinner. I have some homemade chili to defrost, but I have a real craving for cornbread to go with it.

I realize that by the time anyone responds to this, I will have tried the recipe I have, but I'm curious -

What goes into your favorite cornbread recipe?

My understanding is that it's us northerners who prefer it sweet, dumping in about a half of a cup of sugar; down south it tends to be more salty? Does it really make a difference to use buttermilk instead of regular milk? If I actually try to bake it in my cast iron skillet, I understand that the way to insure it doesn't stick is to preheat the pan in the oven - right?

Let me know!

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