Made your Arkansas cornbread (with coarse cornmeal and bacon fat instead
of oil) today, and it was WONderful. I was afraid at first, because the
batter's so thin, but it came out just great.

Thanks again.

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy wrote:
> Made your Arkansas cornbread (with coarse cornmeal and bacon fat instead
> of oil) today, and it was WONderful. I was afraid at first, because the
> batter's so thin, but it came out just great.
>
> Thanks again.
>
> Serene
You're welcome. My Mom always made it with bacon grease or lard so I
know it works well. Coarse cornmeal is the only way to go. So many of
the mass market cornmeals are actually corn flour (masa)and makes
terrible cornbread in my estimation.

Mom used to chop up cracklings and put them in the mix too. My favorite
way to eat this cornbread is to crumble up the hot cornbread and put
milk over it, some chopped onion, and some freshly ground black pepper.
We had that for dinner many times when Dad was on strike as a money
saving adventure. My wife likes it with molasses on it as a dessert and,
for breakfast, with butter and jelly or jam.

We call cornbread with sugar in it "cake." Way to sweet for us. Glad
you're happy.

On Fri 26 Sep 2008 05:46:00a, George Shirley told us...

> Serene Vannoy wrote:
>> Made your Arkansas cornbread (with coarse cornmeal and bacon fat instead
>> of oil) today, and it was WONderful. I was afraid at first, because the
>> batter's so thin, but it came out just great.
>>
>> Thanks again.
>>
>> Serene
> You're welcome. My Mom always made it with bacon grease or lard so I
> know it works well. Coarse cornmeal is the only way to go. So many of
> the mass market cornmeals are actually corn flour (masa)and makes
> terrible cornbread in my estimation.

George, I think you know I'm in total agreement with all this. Anything
else is not cornbread in my book.

> Mom used to chop up cracklings and put them in the mix too. My favorite
> way to eat this cornbread is to crumble up the hot cornbread and put
> milk over it, some chopped onion, and some freshly ground black pepper.
> We had that for dinner many times when Dad was on strike as a money
> saving adventure. My wife likes it with molasses on it as a dessert and,
> for breakfast, with butter and jelly or jam.

My mom would also put cracklings in the batter, too. Probably my favorite
way of eating cornbread is a hot wedge slathered with butter. If I have
greens or blackeyed peas, I might spoon some "pot likker" on it. I also
like it with molasses, especially breakfast. I like to crumble leftover
cornbread in a large glass and pour buttermilk over it.

> We call cornbread with sugar in it "cake." Way to sweet for us. Glad
> you're happy.

Yep, that's what it is...cake!

--
Wayne Boatwright

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Date: Friday, 09(IX)/26(XXVI)/08(MMVIII)
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Countdown till Veteran's Day
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