Question about grandma's cornbread recipe - is it the fat or the heat that makes it good?

My mom swears by bacon grease at 400°F from her skillet in Ohio last week, but my aunt in Texas says it's the butter and a hot oven at 425°F for 3 years running, so which one actually makes the difference and has anyone tested both side by side?

2 comments

2 Comments

beth_ward8023d ago

Yeah, a blind taste test is really the only way to settle this.

ray_carr23d ago

Three years running at 425°F sounds like a good way to burn your house down, not make cornbread. Sounds like your aunt and mom need to duke it out with a blind taste test on the same day.