When baking corn bread, always preheat the oven, and the oil to 425°f. .When you pour the batter in you should hire it sizzle, This is how you get that nice brown crust on it, and it helps get it out of the over.
The Outlaw Gourmet
Don't rob yourself of good cooken'.
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I always do the same thing (although I use butter instead of oil). I actually learned this trick from my older sister over 30 years ago and still prefer the nice crispy crust on my good old southern style cornbread!
ReplyDeleteChuck: I learned I from my Arkansas raised, paternal Grandmother over 50 years ago. Not bragging, just almost tilling my age. L.O.L. I love sharing little things with new cooks.
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