OK...can I just say, I've wanted to recreate my Arkansas Grandma's cornbread since...forever and now...ta da...I have! Thank you Ree. The recipe calls for buttermilk, but come on who buys buttermilk?! Her directions say you can make your own buttermilk (which apparently is a known fact to everyone but me.) With a little added vinegar to milk, I did indeed make my own buttermilk. The recipe calls for "shortening" I'm telling you, since recreating the PW's recipes I've never used so much shortening in my life. Not only do you melt it and add it to the batter, but you also melt some in the pan prior to pouring the batter in. Ree's recipes are not for the slim of hip, but SO good! It isn't a very sweet cornbread (which I don't like anyway) but it is full of great texture. My husband told me I could make it everyday and he would be happy, I'd say that's a 10.
*This recipe can be found on page 102 of The Pioneer Woman's new cookbook.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment