In article >,
"l, not -l" > wrote:

> On 24-Nov-2009, "piedmont" > wrote:
>
> > Humm, forget about White Lily, traditionally most folks in the south have
> > a
> > preference for cornbread made with white cornmeal, exception, yourself,
> > why
> > the distress and bitterness? It's OK to be different, be free!
> > piedmont
>
> In the part of the south where I grew up in the 50s (western Kentucky), the
> cornmeal, grits, and chicken-feed we used was yellow. The only white corn
> product I recall was canned hominy. I have verified this with my 88 y/o
> mother, whose recollection is the same a mine; neither we nor our
> acquaintances used white cornmeal.

My maternal grandmother was born and raised in Monroe Co., KY. (That's
at the southeastern end of the Pennyrile region) She was a yellow
cornmeal user. She also put a moderate amount of sugar in her cornbread.

D.M.









>
> The trouble with making broad statements about the south is, the south is a
> relatively large area and everyone doesn't do the same thing. There may
> well be large sections of the south that have and use white cornmeal; but,
> others don't. Then again, none of this really seems like somethin' to get
> all "het up" about.