First of all, and in defense of Bethany, this is the way my Gran used to make it. Exactly. It was always wolfed-down by everyone who was privileged to eat it. My Pa would make it sans sugar. That's the way he liked it and no one else.
Both were born and raised in the south as were generations before them. Bethany is right when it comes to variables such as what type of flour you use, length of time cooking and your oven. Any baker knows these variables and adjusts accordingly. For me, and I'm sure thousands of others, this recipe is delicious! You might even want to try it "one day old" and crumble it into a glass, add sweet milk to the top of the glass and enjoy. That's if any is ever left over!
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First of all, and in defense of Bethany, this is the way my Gran used to make it. Exactly. It...