19
My aunt in Savannah taught me the real secret to her cornbread
I was helping her make dinner last summer and she told me to put the cast iron skillet in the oven while it preheated. She said, 'Honey, the batter should sizzle when it hits the pan, that's what gives you the crispy crust.' I'd always just poured it into a cold pan before. Has anyone else's family passed down a specific trick like that for a simple dish?
3 comments
Log in to join the discussion
Log In3 Comments
shanegibson8d ago
Learned that trick from my grandpa with his pancake batter. He'd get the griddle so hot a drop of water would dance on it, then pour. Made the edges lace up real nice and crispy every single time.
3
oscarb7112h ago
My buddy learned that "batter should sizzle" thing the hard way. He used a cold pan for his cornbread and the whole bottom was just pale and gummy. Now he heats his skillet like his life depends on it.
1