Re:Page load fail makes it difficult to cook cornbread in th...
by serf on Sunday December 21, 2014 @12:30AM
(#8779040)
> Only crazy people put sugar in cornbread
or anyone that reads the cornmeal box.
Here's a tip that makes the sugar component more worth-while without changing an overall savory dish into something else.
Use that same iron skillet, but preheat the skillet in the oven at 475. Pull it out, reduce the oven to 400, oil the skillet and pour the batter. Bake like normal.
The sugar component makes for a caramelized shell when introduced into a hot skillet quickly that has a nearly non-perceivable sweetness, but adds quite a bit to the texture if serving sliced as a side dish.
or anyone that reads the cornmeal box.
Here's a tip that makes the sugar component more worth-while without changing an overall savory dish into something else.
Use that same iron skillet, but preheat the skillet in the oven at 475. Pull it out, reduce the oven to 400, oil the skillet and pour the batter. Bake like normal.
The sugar component makes for a caramelized shell when introduced into a hot skillet quickly that has a nearly non-perceivable sweetness, but adds quite a bit to the texture if serving sliced as a side dish.