On 12/13/2020 12:35 AM, Leo wrote:
> On 2020 Dec 12, , jmcquown wrote
> (in article >):
>
>> Okey doke, allow me to revise my comment. I prefer *yellow* corn
>> tortillas. I'm the same way when it comes to cornmeal for cornbread.
>> Yellow cornmeal please, not white. Just my preference. I agree
>> about the flour tortillas. Mea culpa.
>
> I agree with yellow for anything corn. I made yellow cornbread today. I
> can´t imagine white cornbread, and the tacos looked like made from flour.
> They tasted OK, but they didn´t look authentic.
>
> leo
>
>
The one time I had cornbread made with white cornmeal was when I was in
Boston. It was incredibly sweet and more like white cake than cornbread.

I plan to bake a skillet of cornbread made with yellow cornmeal today,
too. Normally when I make cornbread I sour the milk with a little white
vinegar to simulate buttermilk. I bought a jar of buttermilk powder and
will be giving it a try. (I'd used Saco brand buttermilk powder decades
ago; this is Hoosier Hill Farm brand.) Some might ask why I don't
simply buy buttermilk. I never think to add it to my list! If I drank
buttermilk, or if I made cornbread on a regular basis, buttermilk might
be something I'd always have on hand. As it stands, I never know when
the mood for cornbread might strike.

Jill