On 6/15/2010 1:55 PM, l, not -l wrote:
> On 15-Jun-2010, > wrote:
>
>> I wonder how cornbread would be if made with grits?
>> --
>> Peace! Om
>
> I like it. That's the only way I make it; with "Bob's Red Mill Corn Grits
> (also known as Polenta)":
> http://www.bobsredmill.com/corn-grits_polenta.html
>
> It is the only thing that will make a cornbread close to that made by my
> grandmother. My grandparents owned a general store, "in the country", that
> sat on a fairly large parcel of land. They rented the fields to a nearby
> farmer who grew corn in them most of the time; after the mechanical
> harvesting, my grandmother would "glean corn", essentially, pick up the ears
> of corn the mechanical harvesters left in the fields. I'm sure she had
> other sources, but this is what I recall helping with.

That jarred my memory. When I was a kid living on a dairy farm, a local
church would organize "gleaning parties". The farmer would call and
tell what he was harvesting and when he was done in the fields, the
gleaners would come and gather up what was missed. It was distrubuted
to the poor and among the gleaners. Apples, tomatoes, corn....
whatever. Most of the local farm families planted "extra" and left
those areas to be harvested by the gleaners.

Leaving extra for the gleaners has it's roots in the Old Testament book
of Ruth.

George L