sf > wrote in
:
> On Wed, 17 Nov 2004 01:04:23 GMT, Wayne Boatwright
> > wrote:
>
>> (ItsJoanNotJoAnn) wrote in
>> om:
>>
>> > sf > wrote in message
>> > >. ..
>> >> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1)
>> >> wrote:
>> >>
>> >> > Does anyone have a tried and true recipe for cornbread with no
>> >> > flour (can't eat it). Thanks.
>> >>
>> >> They are plentiful, but they will taste "dry". I recommend
>> >> you use one with some flour.
>> >>
>> >> sf
>> >
>> >
>> >
>> > I have to agree with Wayne's recipe. Although my family always used
>> > self-rising stone ground cornmeal and strictly bacon fat. Stirring
>> > the hot fat into the batter combats dry cornbread, gives flavor, and
>> > of course the liberal use of butter on hot cornbread will guarantee
>> > moist bread. The use of flour in cornbread will tend to give it a
--------------------
>> > cake like consistency.
>>
>> I couldn't have said it better, Joan! I've been known to use
>> self-rising, too. Depends what I was able to find.
>
> Self rising CORN flour? That's a new one to me. I've never
> made cornbread with corn flour either (yes I know it
> exists), only finely ground cornmeal, with or w/o wheat
> flour.
>
> In any case, it will taste dry if it's made with only
> cornmeal and that was my point. Cornflour was NOT part of
> my equasion.
I don't see "corn flour" in the above, but maybe I'm blind. I think she
said "the use of 'flour' in cornbread will tend to give it a cake like
consistency." AFAIC that statement is true.
If cornbread you've made using only cornmeal and no flour is dry and
tasteless, then you're obviously not making it the way we do.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.