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Looks lovely, except for one thing, and I say this very good-naturedly - for the love of God and all things Southern, sugar has no place in cornbread. I am not even a "real" southerner but I did live there for quite a while and I love southern food. I suppose I have the fervency of a convert. You can make cornbread with water or with buttermilk (I prefer buttermilk), but it shouldn't have more than about five ingredients in it. I make Edna Lewis' version.
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'80 SC Targa
Avondale, Chicago, IL
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