DH went to his church supper tonight, and made and brought corn bread
and the bottle of molasses. We seem to have come home as much
molasses as we brought.

I had never heard of molasses on corn bread and am wondering if it's a
New Jersey thang, or just some kind of food peccadillo of my
beloved's.

When I was a kid at Girl Scout camp, we had a Native American meal
with corn bread, maple syrup and butter. Now _that_ was good!

maxine in ri

maxine in ri wrote:
> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri
>
DW loves cornbread with molasses on it. I generally make Arkansas
cornbread as we don't care for the sort with sugar and flour in it. I
like it with beans over it, chili over it occasionally, and even with
milk over it. Don't care for the lasses over cornbread though, much
rather have cane syrup, Steen's to be exact.

George

On Fri, 08 Jun 2007 21:18:45 -0500, George Shirley
> wrote:

>maxine in ri wrote:
>> DH went to his church supper tonight, and made and brought corn bread
>> and the bottle of molasses. We seem to have come home as much
>> molasses as we brought.
>>
>> I had never heard of molasses on corn bread and am wondering if it's a
>> New Jersey thang, or just some kind of food peccadillo of my
>> beloved's.
>>
>> When I was a kid at Girl Scout camp, we had a Native American meal
>> with corn bread, maple syrup and butter. Now _that_ was good!
>>
>> maxine in ri
>>
>DW loves cornbread with molasses on it. I generally make Arkansas
>cornbread as we don't care for the sort with sugar and flour in it. I
>like it with beans over it, chili over it occasionally, and even with
>milk over it. Don't care for the lasses over cornbread though, much
>rather have cane syrup, Steen's to be exact.

Pinto bean chili with cornbread and molasses is/was pretty common in
Texas in the 50s and 60s, probably before.

I posted this to RFC (mispellings and all) quite a few years ago:

http://www.cs.cmu.edu/~mjw/recipes/s...hile-soup.html

The flavors of corn, chili, and molasses (blackstrap) mix well
together.

On Jun 8, 10:18 pm, George Shirley > wrote:

> DW loves cornbread with molasses on it. I generally make Arkansas
> cornbread as we don't care for the sort with sugar and flour in it. I
> like it with beans over it, chili over it occasionally, and even with
> milk over it. Don't care for the lasses over cornbread though, much
> rather have cane syrup, Steen's to be exact.
>
> George

Judging from your response and several others, it's a Southern
thing. DH makes his cornbread with little sugar but does use flour.

Thanks, all
maxine in ri

maxine in ri wrote:
> On Jun 8, 10:18 pm, George Shirley > wrote:
>
>
>>DW loves cornbread with molasses on it. I generally make Arkansas
>>cornbread as we don't care for the sort with sugar and flour in it. I
>>like it with beans over it, chili over it occasionally, and even with
>>milk over it. Don't care for the lasses over cornbread though, much
>>rather have cane syrup, Steen's to be exact.
>>
>>George
>
>
> Judging from your response and several others, it's a Southern
> thing. DH makes his cornbread with little sugar but does use flour.
>
> Thanks, all
> maxine in ri
>
You're absolutely right. Cornbread with flour and sugar is considered to
be cake around here. Real cornbread has only cornmeal, buttermilk, eggs,
salt and baking soda in it. Easy to make: two cups cornmeal, blend in
the tspn each of salt and baking soda, beat two eggs, put eggs and two
cups buttermilk in the dry stuff, stir well. Meantime be heating up a 10
or 12-inch cast iron skillet with a tblspn of oil in it in a 450F oven.
When oven is ready, pour the cornbread mix in the skillet and leave to
bake for 20 minutes, or until a toothpick comes out clean from the
middle. Let sit a minute or two and scarf it down with whatever you want
on top or just a little butter. Been making it 50 years myself and my
mother and grandmothers for another 50 or 60 years before me.

I particularly like to crumble up a hunk, pour over milk, a little black
pepper, some chopped onion. Makes a quicky meal that stays with you for
awhile. Used to eat that a lot when my Dad was on strike back in the
fifties. Made a welcome relief from fried yard bird.

George

"maxine in ri" > wrote in message
ups.com...
> On Jun 8, 10:18 pm, George Shirley > wrote:
>
>> DW loves cornbread with molasses on it. I generally make Arkansas
>> cornbread as we don't care for the sort with sugar and flour in it. I
>> like it with beans over it, chili over it occasionally, and even with
>> milk over it. Don't care for the lasses over cornbread though, much
>> rather have cane syrup, Steen's to be exact.
>>
>> George
>
> Judging from your response and several others, it's a Southern
> thing. DH makes his cornbread with little sugar but does use flour.
>
> Thanks, all
> maxine in ri
>

They're talking about putting molasses *over* the cornbread not in it when
you make it. Different thing.


Ms P

On Jun 9, 11:14 am, "Ms P" > wrote:
> "maxine in ri" > wrote in oglegroups.com...
>
>
>
> > On Jun 8, 10:18 pm, George Shirley > wrote:
>
> >> DW loves cornbread with molasses on it. I generally make Arkansas
> >> cornbread as we don't care for the sort with sugar and flour in it. I
> >> like it with beans over it, chili over it occasionally, and even with
> >> milk over it. Don't care for the lasses over cornbread though, much
> >> rather have cane syrup, Steen's to be exact.
>
> >> George
>
> > Judging from your response and several others, it's a Southern
> > thing. DH makes his cornbread with little sugar but does use flour.
>
> > Thanks, all
> > maxine in ri
>
> They're talking about putting molasses *over* the cornbread not in it when
> you make it. Different thing.
>
> Ms P

As did my DH. But at his church, notta lotta folks knew what to do
with the
molasses, and so we brought it home, where I use it in my whole wheat
bread<g>. And spice cookies. And Boston baked beans.

maxine in ri

I like cornbread with molasses for breakfast, using last night's
cornbread. Split and butter your cornbread, toast it, then eat it
with molasses.

Tara

maxine in ri > wrote in news:1181354061.530289.208370
@w5g2000hsg.googlegroups.com:

> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri
>
I've heard of molasses even sorghum (??SP??) but my tastes go more toward
not so sweet.
This is my preferred cornbread recipe, sometimes I add all the optional
stuff other times I leave out one or more of the optional ingredients.
But never ever leave out the green chiles. I like it just plain only
buttered.

To me corn bread doesn't need to be very sweet to enjoy. This is very
good with chilli, soup or stew or even as a coffee time snack at work.

I'm not that traditional that I need to bake it in a cast iron pan.

@@@@@ Now You're Cooking! Export Format

Alan's Green Chile Corn bread



-----wet stuff-----
1/2 cup sour cream
1 (4 oz.)can green chiles, optional
2 chipotle chiles in adobo sauce; minced, optional
4 strips bacon; cooked & crumbled, optional
1 cup shredded cheddar cheese, optional
1 (14 oz) can creamed corn
3 eggs
3 tbsp. vegetable oil
----dry stuff----
1-1/2 cup cornmeal
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 tbsp Sugar; more or less

preheat oven to 400F

Combine wet stuff in a bowl...mix well.
Combine dry stuff in another bowl... mix well.


Add the 2 mixtures together and stir well and immediately pour it into a
Pam Sprayed 9'X9' pyrex pan.

The Idea is to to get it into the preheated oven soonest.

Bake at 400 F. for 40 min or so. Cool in pan for 10 min., then transfer
to wire rack to cool completely.

** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

This sounds like a good education for the taste buds

"maxine in ri" > wrote in message
ups.com...
> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri
>

maxine in ri wrote:
> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri

Nope, it's a good ole southern thang Maxine. There's a reason them yankees
didn't take to it.

Bluto©

In article >,
"Bluto" > wrote:

> maxine in ri wrote:
> > DH went to his church supper tonight, and made and brought corn bread
> > and the bottle of molasses. We seem to have come home as much
> > molasses as we brought.
> >
> > I had never heard of molasses on corn bread and am wondering if it's a
> > New Jersey thang, or just some kind of food peccadillo of my
> > beloved's.
> >
> > When I was a kid at Girl Scout camp, we had a Native American meal
> > with corn bread, maple syrup and butter. Now _that_ was good!
> >
> > maxine in ri
>
> Nope, it's a good ole southern thang Maxine. There's a reason them yankees
> didn't take to it.
>
> Bluto©

Why did you switch from TFM to Bluto?
Took me a few days to figure it out. ;-)

Will Kili switch to Olive Oyl? <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

maxine in ri wrote:
> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri

I don't think it's a NJ thing. Leadbelly sang about it. He didnt want
it--It hurt his pride:

Take This Hammer
by Leadbelly

Take this hammer, carry it to the captain
Take this hammer, carry it to the captain
Take this hammer, carry it to the captain
Tell him I'm gone
Tell him I'm gone

If he asks you was I runnin'
If he asks you was I runnin'
If he asks you was I runnin'
Tell him I was flyin'
Tell him I was flyin'

If he asks you was I laughin'
If he asks you was I laughin'
If he asks you was I laughin'
Tell him I was cryin'
Tell him I was cryin'

They wanna feed me cornbread and molasses
They wanna feed me cornbread and molasses
They wanna feed me cornbread and molasses
But I got my pride
Well, I got my pride


-bwg

maxine in ri wrote:
> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri

My aunt in Alabama put dark Karo corn syrup on her
cornbread and on pancakes and french toast, etc.
I think she mentioned that they used to use molasses
when she was young.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

maxine in ri wrote:

> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri

In general I don't care for corn bread as a "bread" with
my meal, although it depends on the corn bread and the meal.
What I really like is corn bread buttered with honey on it.
Yum!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Jun 8, 8:54 pm, maxine in ri > wrote:
> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri

My family always served cornbread hot with either butter and maple
syrup, or molasses, diner's choice. That's the only way we ever had
cornbread when I was young (and even now). I remember seeing
cornbread as a "side" with chili and thinking that was very odd. ;-)

(My family is mostly German and English, with a little French and
Irish thrown in.)

I love molasses, and use it interchangeably with maple syrup.

N.

On Jun 8, 8:54 pm, maxine in ri > wrote:
> DH went to his church supper tonight, and made and brought corn bread
> and the bottle of molasses. We seem to have come home as much
> molasses as we brought.
>
> I had never heard of molasses on corn bread and am wondering if it's a
> New Jersey thang, or just some kind of food peccadillo of my
> beloved's.
>
> When I was a kid at Girl Scout camp, we had a Native American meal
> with corn bread, maple syrup and butter. Now _that_ was good!
>
> maxine in ri


....my comments would be about sorghum molasses, not any other kind.

N.

Nancy2 wrote:

>
> ...my comments would be about sorghum molasses, not any other kind.
>
> N.

Actually.. I didn't know there was any other kind? I'm not a big
molasses user, but always have some tucked in the back of the pantry for
the odd time I need to use it.