The ol' Griswold skillet, greased up real good wit bacon fat & heated up in a hot 400* oven ... then cornbread batter poured in it & baked about 20 minutes. 
Getting the skillet HOT first is what creates dat nice crust on the bottom & sides of the cornbread ... the bacon fat is what makes it taste good!
Warm cornbread all slathered up wit sweet butter & drizzled wit some dat good Steens molasses ... perfect go-with fer a bowl of dem ham & beans.
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1 comment:
John, you have got my attention. Stayin warm? This 5 below stuff has gots to go.
Kenny
Barbqr
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