12
Grandma's cast iron tip backfired on my cornbread last Tuesday
My grandma swore by preheating the skillet with oil until it smoked, said that's the secret to a crispy crust. I did exactly that, poured in the batter, and the whole thing stuck worse than my first attempt at pancakes. Is there some trick to knowing when the pan is actually too hot, or did I just ruin a perfectly good $12 batch of cornmeal?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.