BillStephenson wrote:
Quote:
I was just reading somewhere about after greasing the pan and heating it up, you sprinkle corn meal on the bottom and sides before pouring in the batter. That's to keep it from sticking.

I sure do love corn bread and beans <img src="/forums/images/graemlins/smile.gif" alt="" /> Bill


Brumfield wrote: There ya go, Bill... I can tell you're a true cornbread connoisseur. I use a little cornmeal and wheat flour mixed together. Just sprinkle it on the bottom and also around the inside edges of the greased hot skillet just before pouring in the batter, helps it not to stick and gives it a special floury surface to the crust. When I take the baked bread out of the oven I always have a big ole spoon of butter ready to dollop on top and shove it around while it melts all over that hot bread. The butter settles about a quarter of an inch into the cornbread giving it that wonderful buttery flavor that makes fresh-baked bread just to die for. It also keeps the bread from drying out while it sits out on the stove-top all day tempting everybody that walks by.

You should taste the beans here cooked up with fresh local herbs and spices from the street market. Of course I aways start my beans out with a pound or two of browned lean ground beef, then add the onions, lots of garlic, spices, herbs, chili peppers...YUMMMM!! ! <img src="/forums/images/graemlins/grin.gif" alt="" /> Brum

PS: I cook Szechuan too. But, good old cornbread and beans is just hard to beat!
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