Bread-Bakers v114.n040.1

I saw the posts about Cornbread.

You don't need wheat flour to make southern cornbread - it's 
optional, some folks add a couple of tablespoons but there was a time 
when wheat flour was very expensive because wheat does not grow well 
in the south.

It is the butterfat in milk that reacts with the acid so skim milk is 
NOT a good option to get the correct texture in cornbread.

I posted a treatise on my blog about "Cornbread from Scratch" a few 
years ago.  However one does not have to grind their own meal as 
there are plenty of suitable STONE-GROUND options available, especially online.

This is not the cake-like stuff from box mixes.  It is sturdy enough 
to be dipped in bean soup or "pot likker" and will hold together and 
not disintegrate.

Real southern cornbread.

http://www.asenjigalblogs.com/resurrected-recipes-from-long-ago/cornbread-the-staff-of-life-in-the-south-of-my-childhood/

Andie