Jacqueline Rhodes is a native of Memphis, Tennessee. She is the proud mother of five children and currently resides in Grand Rapids, Michigan.
This is the seventh recipe of 31 in The Spirit of Food. Since I don't have the permission from the publisher to post the recipe yet, feast your eyes on the how-to- photos of this wonderful cornbread.
Fresh eggs from my hens made the the cornbread mixture even more beautifully yellow.
The key to nicely browned cornbread is the hot cast iron skillet coated with butter-flavored Crisco.
Rich buttermilk is added to yellow cornmeal, flour, salt, and sugar.
Pour batter into the hot skillet and spread it evenly.
Bake. Beautifully browned and moist cornbread emerges.
I will post the recipe as soon as I have the permission.
Recipe 7 of 31.