http://www.thegreatsmokymountains.org/blog/corn-bread-smokies-style/ Enjoy the Smokies Courtesy of the Great Smoky Mountains Association! Thu, 26 Jan 2012 14:02:56 +0000 hourly 1 http://wordpress.org/?v=3.3 http://www.thegreatsmokymountains.org/blog/corn-bread-smokies-style/comment-page-1/#comment-11293 Wilfred Kilbane Fri, 30 Sep 2011 13:57:23 +0000 http://www.thegreatsmokymountains.org/blog/?p=54#comment-11293 great work, keep up the great site. great work, keep up the great site.

]]> http://www.thegreatsmokymountains.org/blog/corn-bread-smokies-style/comment-page-1/#comment-447 Sharon Skeenes Sat, 14 Feb 2009 21:47:09 +0000 http://www.thegreatsmokymountains.org/blog/?p=54#comment-447 Love the recipes with whole grain ingredients! Love the recipes with whole grain ingredients!

]]> http://www.thegreatsmokymountains.org/blog/corn-bread-smokies-style/comment-page-1/#comment-448 Barry Robinson Fri, 13 Feb 2009 03:18:09 +0000 http://www.thegreatsmokymountains.org/blog/?p=54#comment-448 I have been making the cornbread for a couple of years now. After visiting the Smokies for 50+ years, it struck me to buy a bag of the corn meal and give the recipe a try. It is a fabulous treat that all my family and friends enjoy frequently. Make sure that you use whole buttermilk - not the low fat version. I use a little extra margarine - 5 or 6 tablespoons. I heat the margarine in a cast iron skillet on the stove top, coat the skillet side with the melted margarine and then pour the remainder into the recipe as a last step. I continue to let the skillet heat on the stove top while I finish mixing the recipe. Pouring the batter into the hot skillet creates a little cruchy crust and ensures that it never sticks. Most recently, I began using your stone ground whole wheat flour in the place of white flour in the recipe as well. Once you try this, you will want to make sure that you always keep Smokey Mountain Stone Ground Corn Meal on hand. You will not want any other cornbread!!! I have been making the cornbread for a couple of years now. After visiting the Smokies for 50+ years, it struck me to buy a bag of the corn meal and give the recipe a try. It is a fabulous treat that all my family and friends enjoy frequently. Make sure that you use whole buttermilk – not the low fat version. I use a little extra margarine – 5 or 6 tablespoons. I heat the margarine in a cast iron skillet on the stove top, coat the skillet side with the melted margarine and then pour the remainder into the recipe as a last step. I continue to let the skillet heat on the stove top while I finish mixing the recipe. Pouring the batter into the hot skillet creates a little cruchy crust and ensures that it never sticks. Most recently, I began using your stone ground whole wheat flour in the place of white flour in the recipe as well. Once you try this, you will want to make sure that you always keep Smokey Mountain Stone Ground Corn Meal on hand. You will not want any other cornbread!!!

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