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Author Topic: Cornbread  (Read 5500 times)

Offline AWS

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Re: Cornbread
« Reply #15 on: April 03, 2012, 04:54:57 PM »
We make alot of Cornbread, Bannocks and biscuts in camp.  I use a heat defuser under a covered  pan on top of the stove top and turn them just when the top starts to set.  Leave the lid off after turning.  Cornbread and chili or beans, Bannock with pheasant stoganoff or biscuts and sage sausage gravy.  Good stuff.

Used to make it from scratch but Marie Calender cornbread mix and Bisquick sure speed things up, I pre package in ziplock bags.
After the first shot the rest are just noise.

Make mine a Minaska

Offline BullMagnet76

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Re: Cornbread
« Reply #16 on: April 03, 2012, 05:36:37 PM »

Offline TheHunt

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Re: Cornbread
« Reply #17 on: April 03, 2012, 07:29:15 PM »
Are you talking about real cornbread or that sweet yellow crap that they try to pass off as cornbread around here?  There is nothing like good old buttermilk cornbread with a sliced up sweet onion, fresh tomato and a slab of salt cured county ham!   Mmmmmm....  I wish that I was headed beck to Alabama with my folks this week.

You going to give out a family recipe for Alabama cornbread? 
275 down 2

Offline kenzmad

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Re: Cornbread
« Reply #18 on: April 03, 2012, 08:04:24 PM »
just reading the 1st 3 topics on here right now is making me hungry. corn bread, apple brats and grouse breasts. sounds like a yummy dinner to me :tup:
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