Quote:
Originally Posted by Juan Pablo de Marco
that is blaspemy...i have not used margerine in over 20 years... 115/60 BP with extremely low cholesterol. butter. butter. butter.
but the real trick is the seasoning of your skillet. takes a while but once your skillet is properly seasoned it will be like an old friend. you will wake up and make coffee and reach for your best kitchen friend...your iron skillet.
and no substitute for the golden crust your trusty iron skillet will impart to your cornbread.
nothing like it.
JPdM
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Butter will burn and become rancid at 400 degrees for 30 mins, extensive trial & error on my part has PROVEN margarine is the better option for this effort...
