Originally Posted by swinchen
The southern recipe only has 1/2 tsp. of sugar so it is less sweet. I wonder where they are located... If the testers are from the south they would like the less sweet northern corn bread. Hmmm I don't know, a recipe to never try again though :) unless I add mroe sugar.
Hmmm, maybe I had it backwards. I checked my Lodge manual and they had none. However, if I'm correct the northen was lighter textured and the southern was heavier.
The Lodge recipe was to put pan in oven and heat to 450 degrees.
1 cup whilte self rising cornmeal (Martha White)
1 cup buttermilk (batter will be thin)
Pour batter into hot skillet and bake 20 minutes, or until nicely browned.
This is using Lodge cast iron cookware. If you try it, you will need to use cookware that can handle high heat.
This is on my list to try, but I haven't done so yet.