CC, I don't have a tried and true because I keep coming across little variations here and there and always want to try them.
I guess it depends on what you'd want to add, anything specific?
And of course if you have a great basic you've gotta share it with me.
I can't ever leave well enough alone and Mr. Spring is always saying "This one is good, can't you just keep making THIS ONE?!"
What I'd like to find is a small cast iron skillet that holds just enough for cornbread for two. Reheated cornbread is not really my favorite and I feel so wasteful throwing it out.
Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places.
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.