Anonymous wrote:OIL??? Bacon fat!!!!

Pp here, yes oil by I'm vegetarian! My mom still uses bacon fat!

OIL??? Bacon fat!!!!

Anonymous wrote:Use a heated cast iron pan

This and put a bit of oil in the pan to heat. Use self rising corn meal and follow the directions on the Back. Grew up in the south and that's how we've always made ours.

I always use medium ground. I wouldn't use coarse -- if the store doesn't have medium, go with finely ground.

Use a heated cast iron pan

Anonymous wrote:I've made this recipe a lot without any trouble:
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-cornbread-muffins-recipe.html

OP here- that's exactly the recipe I used! It's absolutely delicious, but a little grainier than I would like. It's just for me and the fam, not company, so it's fine, but I guess next time I want to go with something more ground.

I've made this recipe a lot without any trouble:
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-cornbread-muffins-recipe.html

I use what I have... it is pretty course and a bit crunchy, but are you going to go to the store now? If it offends you next time you are at the store buy some other to have on hand.

If a recipe doesn't specify what type of corn meal do you use? I used a coarsely ground one because it's what I have, and it's a bit crunchy... I've never made corn bread before.