Quote:
Originally Posted by cooper barrett
I like the basic recipe but I melt bacon fat and or lard in cast iron skillet and then poor off the excess into the batter.
So forget the butter and the canola oil.
When it get dried out poor warm milk over it and eat for breakfast, kinda like coush coush just different.
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That's a Southern method. Not for this recipe. It's not meant to be a savory cornbread. The bacon fat would be out of place here.