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genius2b said
on 7/13/2009 Yummy!
:)
will most definitely print & cook!
thanks
5*
Ruthie said
on 6/5/2009 Oh my God, and I thought I was the only one who still made my Grandmother's cracklin' cornbread ! Your recipe is similar to mine, except I use one tablespoon of baking powder and I fry and break up some bacon pieces,to give it more substance. In fact, just talking about this recipe warms my heart and makes me want to bake a pan of it VERY SOON ! Five stars ( if there were more, I would rate it ! ) and a recommend !
Upon-Request said
on 3/23/2009 Now this is definitely Southern! Can you just add pork rinds instead?
MotherDove said
on 12/13/2008 Does this work with bacon? I can never find salt pork in the grocery store. And why do you use 2 kinds of baking powder? I know these may be dumb questions but I don't cook many breads and I'm searching for the ultimate corn bread. Thanks!
Gail Martin said
on 10/20/2008 Oh yes this sounds yummy! I like to put my iron skillet into the oven while it is preheating, Makes a crustier bottom and sides to the cornbread. I'll use poke greens and swiss chard as collard don't do well in Kansas. gailM
Miragi said
on 10/4/2008 Oh good heavens!! Makes my heart go pitter pat!! I will definitely try this some day soon! Thanks for sharing it! 5*