Quote:
Originally Posted by Worth1
The cornbread looks good are you sure your not from the south.
I also have to stand corrected The store didn't have any rye flour it used to but the selections have gone way down. 
Worth |
Does the south of Italy count? And I haven't cut into it yet and for all I know it'll be horrible.
The recipe had you combine the flour, cornmeal, milk and starter together and let it ferment for at least eight hours before adding the other ingredients.