Arkansas Cornbread, any other cornbread is just cake 'cause it has sugar in it. 2 cups cornmeal, I prefer yellow but some like white 2 cups buttermilk 2 eggs 1 teaspoon salt 1 teaspoon baking soda beat eggs well, add to two cups buttermilk and stir well. Mix cornmeal, salt and baking soda together in a bowl, add buttermilk and eggs, stir well without beating. Have an oven heated to 450F but stick a 10 inch cast iron skillet in it before heating it. In the skillet you want to have 1 tablespoon oil. Once oven heats to 450F pour your cornbread batter in it and set the timer for 20 to 25 minutes. Test for doneness with a toothpick or broomstraw. You can eat it anyway you want but the old time way around home was to crumble the hot cornbread in a bowl, put in a little chopped onion, black pepper to taste, and put in milk. Miz Anne and I still like that for supper every once in awhile but when I was a child it was a mainstay when money was tight. Mom also used to put chopped up cracklings in the the mix before baking but I never really liked it that way. George pennyx1@juno.com wrote: > > George, Jimmie was spoiled rotten by a former cleaning woman who > used to arise at 5:00am in order to bake him some fresh corn bread, > southern style, on her days working here. > > He hates the sweet corn muffins which are so popular. Her corn bread > was not sweet at all. > > Do you have a recipe...? I would gladly bake it and bring it to > Thanksgiving! > > Penny, NY > > . > > ________________________________________________________________ > Sign Up for Juno Platinum Internet Access Today > Only $9.95 per month! > Visit www.juno.com