On Jan 15, 3:38*pm, "MaryL" -OUT-THE-LITTER>
wrote:
> "John Kane" > wrote in message
>
> ...
> On Jan 15, 2:14 pm, Omelet > wrote:
>
>
>
>
>
> > In article >,
>
> > "MaryL" -OUT-THE-LITTER> wrote:
> > > > You don't have to be destitute to enjoy cornbread. ;-d
>
> > > No, the part about being destitute was relevant only because cornbread
> > > was
> > > very cheap to make, and so was the syrup. I was really thinking back to
> > > some of my father's childhood stories. He used to joke that his family
> > > was
> > > hardly aware of it when the Great Depression hit because they were
> > > already
> > > so far down that there wasn't any farther to fall! My dad actually
> > > preferred "sugar water" for syrup to the end of his life. We had real
> > > maple
> > > syrup, but that isn't what he remembered from his mother (who,
> > > incidentally,
> > > was an *excellent* cook and baker--she earned their income by selling
> > > baked
> > > goods and taking in laundry for "wet wash").
>
> > > MaryL
>
> > Sorry hon', I was just being cryptic. ;-) Nowadays, "po' folks food" is
> > considered by many (including myself) to be comfort food.
>
> > Mom always cut pure maple syrup with simple syrup to save on money.
>
> Amazing. Where I grew up, *we wouldn't have wanted to spend all that
> money on 'simple syrup' so we had to make do with maple syrup. *I
> think I would *still tap a tree if I had to.
>
> Is cornbread likely to be the same as jonnycake (sp?). *My mother used
> to make it once or twice a year.
>
> John Kane, Kingston ON Canada


> Cornbread and johnny cakes have similiar ingredients, but cornbread is
> baked. *I think johnny cakes are fried.
>
> MaryL-

May be a language difference: Mom was from Michigan. Her jonny cake
was baked in a 11 inch square baking pan so it may have been corn
bread.

I don't remember anything about such high heat but I was pretty
young when she was making it so I may have either forgotten or not
noticed.

John Kane Kingston ON Canada