Originally Posted by Greger
"Not cakey but crispy" is perfect cornbread, Jiffy brand cornbread mix is the very antithesis of what cornbread should be. Perfection in cornbread should be able to be taken out of the skillet and tossed around like a Frisbee, hard and crispy on the outside, soft and chewy in the middle. I never really perfected a cornbread recipe.

There it is! Good cornbread is an art form. I must say that I have had fair success at it over the years. An iron skillet is a must. Can't be done without one. As you say, Greger, it should be hard and crispy on the outside, deep golden brown on the bottom, soft and chewy in the middle. I always use buttermilk.

I'm not at all partial to sweetened cornbread. I know a lot of people like it that way, but I don't care for it as much.

Once when I was a kid I saw my grandmother making cracklins and that was the end of cracklin' cornbread for Mick. I don't want no parts of that in my cornbread!

There use to be a place near Micanopy, but I imagine it's gone now. Mighty fine home cookin'.


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