On Wed, 14 Jan 2009 17:59:04 -0800, Dan Abel wrote:

> In article >,
> "MaryL" -OUT-THE-LITTER> wrote:
>
>> Incidentally, we lived in Ohio, so she would not have qualified as a
>> "southern" cook.
>
> Yes, I learned yesterday, while reading this group, that Ohio is in the
> midwest, formerly called the far west. I live in California. What part
> of the US do I live in, if any?

the wrong part.

your pal,
the republican heartland

In article >,
"MaryL" -OUT-THE-LITTER> wrote:

> > You don't have to be destitute to enjoy cornbread. ;-d
>
> No, the part about being destitute was relevant only because cornbread was
> very cheap to make, and so was the syrup. I was really thinking back to
> some of my father's childhood stories. He used to joke that his family was
> hardly aware of it when the Great Depression hit because they were already
> so far down that there wasn't any farther to fall! My dad actually
> preferred "sugar water" for syrup to the end of his life. We had real maple
> syrup, but that isn't what he remembered from his mother (who, incidentally,
> was an *excellent* cook and baker--she earned their income by selling baked
> goods and taking in laundry for "wet wash").
>
> MaryL

Sorry hon', I was just being cryptic. ;-) Nowadays, "po' folks food" is
considered by many (including myself) to be comfort food.

Mom always cut pure maple syrup with simple syrup to save on money.

Mom and dad's parents were depression babies. That legacy seldom dies.
I've been proud of my sister. :-) They tend to be technophiles but still
eat soul food!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

In article >,
Wayne Boatwright > wrote:

> >> What Wayne said. I always preheat my cast iron in the oven at the
> >> temperature the cornbread is going to be cooked at. I put a little
> >> canola oil in the bottom of the pan, swirl it around, and then start
> >> heating from cold.
> >>
> >> In the meantime I am mixing my cornbread up and getting it ready. Once
> >> the oven dings that is ready I pull the pan out, pour in the cornbread
> >> mixture, stick it back in the oven for the time period necessary to
> >> cook through, as proven by a toothpick stuck into the highest point on
> >> the cornbread. If the toothpick comes out clean you're ready to eat.
> >>
> >> Learned that from my Mom, who learned to cook in on a wood and/or coal
> >> stove and she learned it from her Mom who learned to cook in a
> >> fireplace in the backwoods of nineteenth century Arkansas.
> >>
> >> Using this method has always turned out perfect cornbread for me,
> >> moist, done through and through, and with that fine crust on the
> >> bottom.
> >
> > The pre-heating the oil sounds like it'd get a better bottom crust.
> > I'll have to keep that in mind next time I make it.
>
> Absolutely! I heat it until it's almost reached its smoking point. The
> batter should sizzle when it hits the pan.

The concept makes sense. :-)

Heaven knows I have plenty of Griswold cast iron! I even have mom's
Griswold corn stick mold somewhere. Just gotta hunt for it.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

In article >,
Chemiker > wrote:

> On Wed, 14 Jan 2009 11:38:47 -0600, Omelet >
> wrote:
>
>
> You're right on, lad. THe bottoms o' those sticks were
> browned beautifully. AT 6 min.
>
> ALex

Lad'y. ;-)

But thanks!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Jan 15, 2:14*pm, Omelet > wrote:
> In article >,
>
> *"MaryL" -OUT-THE-LITTER> wrote:
> > > You don't have to be destitute to enjoy cornbread. ;-d
>
> > No, the part about being destitute was relevant only because cornbread was
> > very cheap to make, and so was the syrup. *I was really thinking back to
> > some of my father's childhood stories. *He used to joke that his family was
> > hardly aware of it when the Great Depression hit because they were already
> > so far down that there wasn't any farther to fall! *My dad actually
> > preferred "sugar water" for syrup to the end of his life. *We had real maple
> > syrup, but that isn't what he remembered from his mother (who, incidentally,
> > was an *excellent* cook and baker--she earned their income by selling baked
> > goods and taking in laundry for "wet wash").
>
> > MaryL
>
> Sorry hon', I was just being cryptic. ;-) Nowadays, "po' folks food" is
> considered by many (including myself) to be comfort food.
>
> Mom always cut pure maple syrup with simple syrup to save on money.

Amazing. Where I grew up, we wouldn't have wanted to spend all that
money on 'simple syrup' so we had to make do with maple syrup. I
think I would still tap a tree if I had to.

Is cornbread likely to be the same as jonnycake (sp?). My mother used
to make it once or twice a year.

John Kane, Kingston ON Canada

"John Kane" > wrote in message
...
On Jan 15, 2:14 pm, Omelet > wrote:
> In article >,
>
> "MaryL" -OUT-THE-LITTER> wrote:
> > > You don't have to be destitute to enjoy cornbread. ;-d
>
> > No, the part about being destitute was relevant only because cornbread
> > was
> > very cheap to make, and so was the syrup. I was really thinking back to
> > some of my father's childhood stories. He used to joke that his family
> > was
> > hardly aware of it when the Great Depression hit because they were
> > already
> > so far down that there wasn't any farther to fall! My dad actually
> > preferred "sugar water" for syrup to the end of his life. We had real
> > maple
> > syrup, but that isn't what he remembered from his mother (who,
> > incidentally,
> > was an *excellent* cook and baker--she earned their income by selling
> > baked
> > goods and taking in laundry for "wet wash").
>
> > MaryL
>
> Sorry hon', I was just being cryptic. ;-) Nowadays, "po' folks food" is
> considered by many (including myself) to be comfort food.
>
> Mom always cut pure maple syrup with simple syrup to save on money.

Amazing. Where I grew up, we wouldn't have wanted to spend all that
money on 'simple syrup' so we had to make do with maple syrup. I
think I would still tap a tree if I had to.

Is cornbread likely to be the same as jonnycake (sp?). My mother used
to make it once or twice a year.

John Kane, Kingston ON Canada

Cornbread and johnny cakes have similiar ingredients, but cornbread is
baked. I think johnny cakes are fried.

MaryL

On Thu, 15 Jan 2009 13:18:12 -0600, Omelet >
wrote:

>In article >,
> Chemiker > wrote:
>
>> On Wed, 14 Jan 2009 11:38:47 -0600, Omelet >
>> wrote:
>>
>>
>> You're right on, lad. THe bottoms o' those sticks were
>> browned beautifully. AT 6 min.
>>
>> ALex
>
>Lad'y. ;-)

A Scotsman, newly arrived in the US, was arrested at JFK airport
for using the Women's loo. When he was taken into custody, he
protested his innocence and pointed to the kilt-wearing icon on
the door, and noting that the sign clearly said "Lad'dies".

This was much less embarrasing then the two Irish nuns
who were newly assigned to Parishes in America. Purchase of
a guide book assured them that Americans ate dog on a
regular basis. They then ordered two servings of "Hot Dog"
at an airport kiosk. After one of the Sisters unwrapped her
"hot dog", she asked her associate "Sister Brigit? What
part of the dog did you get?"

When in Rome....

Alex

On Thu, 15 Jan 2009 11:13:25 -0500, (Lass
Chance_2) wrote:

>A,ex
>FAILURE IS NOT AN OPTION!
>
>GO TO THE WHIPPING BENCH IMMEDIATELY and ASSUME THE POSITION!
>
>and dont forget the PINK PANTIES!
>
>Mistress Lass

OBOY! I'm in great trouble now <VBG>

Alex

On Jan 15, 3:38*pm, "MaryL" -OUT-THE-LITTER>
wrote:
> "John Kane" > wrote in message
>
> ...
> On Jan 15, 2:14 pm, Omelet > wrote:
>
>
>
>
>
> > In article >,
>
> > "MaryL" -OUT-THE-LITTER> wrote:
> > > > You don't have to be destitute to enjoy cornbread. ;-d
>
> > > No, the part about being destitute was relevant only because cornbread
> > > was
> > > very cheap to make, and so was the syrup. I was really thinking back to
> > > some of my father's childhood stories. He used to joke that his family
> > > was
> > > hardly aware of it when the Great Depression hit because they were
> > > already
> > > so far down that there wasn't any farther to fall! My dad actually
> > > preferred "sugar water" for syrup to the end of his life. We had real
> > > maple
> > > syrup, but that isn't what he remembered from his mother (who,
> > > incidentally,
> > > was an *excellent* cook and baker--she earned their income by selling
> > > baked
> > > goods and taking in laundry for "wet wash").
>
> > > MaryL
>
> > Sorry hon', I was just being cryptic. ;-) Nowadays, "po' folks food" is
> > considered by many (including myself) to be comfort food.
>
> > Mom always cut pure maple syrup with simple syrup to save on money.
>
> Amazing. Where I grew up, *we wouldn't have wanted to spend all that
> money on 'simple syrup' so we had to make do with maple syrup. *I
> think I would *still tap a tree if I had to.
>
> Is cornbread likely to be the same as jonnycake (sp?). *My mother used
> to make it once or twice a year.
>
> John Kane, Kingston ON Canada


> Cornbread and johnny cakes have similiar ingredients, but cornbread is
> baked. *I think johnny cakes are fried.
>
> MaryL-

May be a language difference: Mom was from Michigan. Her jonny cake
was baked in a 11 inch square baking pan so it may have been corn
bread.

I don't remember anything about such high heat but I was pretty
young when she was making it so I may have either forgotten or not
noticed.

John Kane Kingston ON Canada

MaryL wrote:
>
> "John Kane" > wrote in message
> ...
> On Jan 15, 2:14 pm, Omelet > wrote:
>> In article >,
>>
>> "MaryL" -OUT-THE-LITTER> wrote:
>> > > You don't have to be destitute to enjoy cornbread. ;-d
>>
>> > No, the part about being destitute was relevant only because
>> cornbread > was
>> > very cheap to make, and so was the syrup. I was really thinking back to
>> > some of my father's childhood stories. He used to joke that his
>> family > was
>> > hardly aware of it when the Great Depression hit because they were >
>> already
>> > so far down that there wasn't any farther to fall! My dad actually
>> > preferred "sugar water" for syrup to the end of his life. We had
>> real > maple
>> > syrup, but that isn't what he remembered from his mother (who, >
>> incidentally,
>> > was an *excellent* cook and baker--she earned their income by
>> selling > baked
>> > goods and taking in laundry for "wet wash").
>>
>> > MaryL
>>
>> Sorry hon', I was just being cryptic. ;-) Nowadays, "po' folks food" is
>> considered by many (including myself) to be comfort food.
>>
>> Mom always cut pure maple syrup with simple syrup to save on money.
>
> Amazing. Where I grew up, we wouldn't have wanted to spend all that
> money on 'simple syrup' so we had to make do with maple syrup. I
> think I would still tap a tree if I had to.
>
> Is cornbread likely to be the same as jonnycake (sp?). My mother used
> to make it once or twice a year.
>
> John Kane, Kingston ON Canada
>
> Cornbread and johnny cakes have similiar ingredients, but cornbread is
> baked. I think johnny cakes are fried.
>
> MaryL
>
>
>
Yep, jonny cakes, aka Shawnee cakes, are fried cornbread, here's a
recipe but recipes vary by region.

CORNMEAL JOHNNY CAKES

2 cups boiling water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 cup cornmeal

Slowly add the cornmeal to the boiling water and cook for five minutes.
Add the sugar, butter and salt. Pour into a buttered frying pan and fry
until done.

We never ate jonny cakes when I was a kid but Mom remembered them from
when she lived on the rez.

On Thu, 15 Jan 2009 13:14:36 -0600 in rec.food.cooking, Omelet
> wrote,
>Mom always cut pure maple syrup with simple syrup to save on money.

Have you noticed, all the grocery store brands do the same thing?

On Jan 15, 11:01*am, Nancy2 > wrote:
> On Jan 14, 3:18*pm, itsjoannotjoann > wrote:
>
> > You got a lot of good answers here.
>
> > The main thing is to have that skillet/pan to the point of almost
> > smoking and the grease of choice, mine is bacon grease, goes into the
> > pan and then both go into a HOT oven to preheat.
>
> > After preheating, if using a skillet, swirl the grease of choice
> > around the skillet and immediately pour your cornbread batter into the
> > hot pan. *Cornbread batter should immediately start to sizzle if your
> > pan is hot, as it should be.
>
> > Back into the oven it goes and when it begins to brown on the top,
> > remove and plate. *As someone else said, when it's done it will fall
> > out of the pan.
>
> I use my mom's cornstick (cast iron) pan all the time - spray it with
> Pam or something when it's cold - fill the spaces - bake - no problems
> with sticking. *You certainly don't have to heat the pan
> first....these should bake just the same as if you were baking a
> single batch in a square pan, and you don't need to heat it first.
>
> We, a farm family, had cornbread frequently when I was growing up
> (eastern Iowa, German descent mostly).
>
> N.

>
>
Suit yourself, but a heated pan starts that cornbread on it's way to
baking with a nice crust on the bottom. If you like your results (?)
of cornbread cooked in a cold pan, go for it. Try it with a sizzling
skillet. You don't throw hamburgers, chops, or steaks on a cold
grill, do you? Same principle.

I've never had cornbread cooked in a square pan. Then you're talking
about something that is not a caste iron skillet, you're using a
brownie pan to cook cornbread in??

Try heating that antique cornbread skillet in the oven next time and
see the difference in the finished result.

itsjoannotjoann wrote:

> I've never had cornbread cooked in a square pan. Then you're talking
> about something that is not a caste iron skillet, you're using a
> brownie pan to cook cornbread in??

It comes out just fine in a square metal or glass pan. Perhaps not as
crusty, but delicious and acceptable all the same.

I'm partial to cornbread with jalapeño, corn nibbles and some cheese
mixed in.
Goomba

On Thu 15 Jan 2009 04:19:15p, Goomba told us...

> itsjoannotjoann wrote:
>
>> I've never had cornbread cooked in a square pan. Then you're talking
>> about something that is not a caste iron skillet, you're using a
>> brownie pan to cook cornbread in??
>
> It comes out just fine in a square metal or glass pan. Perhaps not as
> crusty, but delicious and acceptable all the same.
>
> I'm partial to cornbread with jalapeño, corn nibbles and some cheese
> mixed in.
> Goomba
>

If you use a heavy Pyrex pan and preheat as you would with the cast iron,
the results are just about as crusty.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 7hrs 39mins
************************************************** **********************
Even the boldest zebra fears the hungry lion.
************************************************** **********************

Wayne Boatwright wrote:

>> I'm partial to cornbread with jalapeño, corn nibbles and some cheese
>> mixed in.
>> Goomba
>>
>
> If you use a heavy Pyrex pan and preheat as you would with the cast iron,
> the results are just about as crusty.

I've never considered pre-heating the glass pans, actually. I'll
remember to try it next time I make some. It isn't something I make
often yet don't know why not? My husband is cooking for his church men's
group soon (chili) so I think some cornbread is in order!

My mother used to make a good pineapple upside down cake in her cast
iron pans. I use one now and then for certain tasks but don't want to
use one routinely.

On Thu, 15 Jan 2009 17:46:21 GMT, blake murphy
> wrote:

>On Wed, 14 Jan 2009 17:59:04 -0800, Dan Abel wrote:
>
>> In article >,
>> "MaryL" -OUT-THE-LITTER> wrote:
>>
>>> Incidentally, we lived in Ohio, so she would not have qualified as a
>>> "southern" cook.
>>
>> Yes, I learned yesterday, while reading this group, that Ohio is in the
>> midwest, formerly called the far west. I live in California. What part
>> of the US do I live in, if any?
>
>the wrong part.
>
>your pal,
>the republican heartland

"America is built on a tilt and everything loose slides to
California." -- Mark Twain

Hot soup for dinner tonight. No cornbread, though.
--
modom

ambitious when it comes to fiddling with meat

John Kane wrote:

>
> May be a language difference: Mom was from Michigan. Her jonny cake
> was baked in a 11 inch square baking pan so it may have been corn
> bread.



Interesting. We lived in Rhode Island for 13 years and
jonny/johnny/journey cake was a popular local treat.
RI jonny cake originated with the local native American
tribes (mostly Narragansetts.)

It was cooked on a griddle or skillet and shaped like a
pancake but with the gritty ground corn texture. There
were a few grist mills in the area and the big controversy
was flint corn vs. dent corn. I never did learn the difference,
but enjoyed jonny cake many times.

gloria p

On Thu 15 Jan 2009 04:27:34p, Goomba told us...

> Wayne Boatwright wrote:
>
>>> I'm partial to cornbread with jalapeño, corn nibbles and some cheese
>>> mixed in.
>>> Goomba
>>>
>>
>> If you use a heavy Pyrex pan and preheat as you would with the cast
iron,
>> the results are just about as crusty.
>
> I've never considered pre-heating the glass pans, actually. I'll
> remember to try it next time I make some. It isn't something I make
> often yet don't know why not? My husband is cooking for his church men's
> group soon (chili) so I think some cornbread is in order!
>
> My mother used to make a good pineapple upside down cake in her cast
> iron pans. I use one now and then for certain tasks but don't want to
> use one routinely.
>

I always use a cast iron pan for my cornbread, but when we first moved the
last time and most cookware was still packed, I used an 8x8 Pyrex baking
dish. I preheated as I normally would and got a great crust.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 7hrs 15mins
************************************************** **********************
Pentiums melt in your PC, not in your hand.
************************************************** **********************

Gloria P wrote:

> Interesting. We lived in Rhode Island for 13 years and
> jonny/johnny/journey cake was a popular local treat.
> RI jonny cake originated with the local native American
> tribes (mostly Narragansetts.)
>
> It was cooked on a griddle or skillet and shaped like a
> pancake but with the gritty ground corn texture. There
> were a few grist mills in the area and the big controversy
> was flint corn vs. dent corn. I never did learn the difference,
> but enjoyed jonny cake many times.
>
> gloria p
>
"Johnny" must be a common name for lots of things up your way. I
understand they call standard hospital patient gowns "Johnnies" too?

itsjoannotjoann wrote:
> On Jan 15, 11:01 am, Nancy2 > wrote:
>> On Jan 14, 3:18 pm, itsjoannotjoann > wrote:
>>
>>> You got a lot of good answers here.
>>> The main thing is to have that skillet/pan to the point of almost
>>> smoking and the grease of choice, mine is bacon grease, goes into the
>>> pan and then both go into a HOT oven to preheat.
>>> After preheating, if using a skillet, swirl the grease of choice
>>> around the skillet and immediately pour your cornbread batter into the
>>> hot pan. Cornbread batter should immediately start to sizzle if your
>>> pan is hot, as it should be.
>>> Back into the oven it goes and when it begins to brown on the top,
>>> remove and plate. As someone else said, when it's done it will fall
>>> out of the pan.
>> I use my mom's cornstick (cast iron) pan all the time - spray it with
>> Pam or something when it's cold - fill the spaces - bake - no problems
>> with sticking. You certainly don't have to heat the pan
>> first....these should bake just the same as if you were baking a
>> single batch in a square pan, and you don't need to heat it first.
>>
>> We, a farm family, had cornbread frequently when I was growing up
>> (eastern Iowa, German descent mostly).
>>
>> N.
>
>>
> Suit yourself, but a heated pan starts that cornbread on it's way to
> baking with a nice crust on the bottom. If you like your results (?)
> of cornbread cooked in a cold pan, go for it. Try it with a sizzling
> skillet. You don't throw hamburgers, chops, or steaks on a cold
> grill, do you? Same principle.
>
> I've never had cornbread cooked in a square pan. Then you're talking
> about something that is not a caste iron skillet, you're using a
> brownie pan to cook cornbread in??
>
> Try heating that antique cornbread skillet in the oven next time and
> see the difference in the finished result.
There are square cast iron skillets out there. I've got one that is most
likely around 100 years old, belonged to some great uncle of mine. Works
just as well as a round one.

Remember Andy Griffin's shtick on Pi Rsquared? Cornbread are square, pie
are round. Most folks had a square cast iron skillet primarily used to
bake cornbread and/or cobblers, dependent upon depth of the skillet.

Gloria P wrote:
> John Kane wrote:
>
>>
>> May be a language difference: Mom was from Michigan. Her jonny cake
>> was baked in a 11 inch square baking pan so it may have been corn
>> bread.
>
>
>
> Interesting. We lived in Rhode Island for 13 years and
> jonny/johnny/journey cake was a popular local treat.
> RI jonny cake originated with the local native American
> tribes (mostly Narragansetts.)
Did they originate that nasty local beer up there? It was surely named
after them "Narragansett." LOL
>
> It was cooked on a griddle or skillet and shaped like a
> pancake but with the gritty ground corn texture. There
> were a few grist mills in the area and the big controversy
> was flint corn vs. dent corn. I never did learn the difference,
> but enjoyed jonny cake many times.
>
> gloria p
>
>

Flint corn is the original old Indian corn Gloria, stuff will dry hard
as a rock. AFAIK all jonny cake is fried, not baked. I used to like it
with some pure cane syrup poured over it with a dab of butter in the middle.

On Thu, 15 Jan 2009 15:14:22 -0800 (PST), itsjoannotjoann

Hi Joan. I can't help but notice your name. My godmother's name is
pronounced JoAnn, but spelled Joan too.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

George Shirley wrote:
> Gloria P wrote:

>>
>> Interesting. We lived in Rhode Island for 13 years and
>> jonny/johnny/journey cake was a popular local treat.
>> RI jonny cake originated with the local native American
>> tribes (mostly Narragansetts.)
> Did they originate that nasty local beer up there? It was surely named
> after them "Narragansett." LOL
>>
>> It was cooked on a griddle or skillet and shaped like a
>> pancake but with the gritty ground corn texture. There
>> were a few grist mills in the area and the big controversy
>> was flint corn vs. dent corn. I never did learn the difference,
>> but enjoyed jonny cake many times.
>>
>> gloria p
>>
>>
>
> Flint corn is the original old Indian corn Gloria, stuff will dry hard
> as a rock. AFAIK all jonny cake is fried, not baked. I used to like it
> with some pure cane syrup poured over it with a dab of butter in the
> middle.

I just remembered the name of the mill--Kenyon's in Usquepaugh, RI

http://www.kenyonsgristmill.com/home.html

The site has all kinds of information including recipes using
the flour and meal ground at the mill.

gloria p

On Tue 13 Jan 2009 02:20:11p, Chemiker told us...

> Well, back to the drawing board. Found 2 cast iron
> corn bread stick molds in the garage, refugees
> from my wife's Daddy's storage shed when he
> died some years ago.
>
> Cleaned them up, and reseasoned. They looked
> pretty good, but the proof was in the making of
> cornbread.
>
> Went to local market and bought a couple of packets
> of yellow CB mix, and made one with whole milk.
>
> Preheated the Convection Device to 450 dF. Oiled
> the mold with bacon drippings. When all was pre-
> heated, oured the mix in and shoved it into the
> oven. Cooked nicely, turned golden brown,
> but seemed to be browning faster than the
> instructions advised, Pulled them out at 6 minutes.
>
> THey pass the "thump" test, and look ok, even
> though they look like they were made with corn
> flour and not corn meal..... but WTHell?
>
> They are all glued to the iron mold. Feh!
>
> Is the trick to preheat and THEN grease the
> mold? Did I need to add oil to the mix?
>
> You southrons who know this stuff might want
> to advise this former Yankee. Then again...
>
> Alex
>

Others here will surely have different recipes and methods, but the
following works for me. First off, I would never even consider using a
cornbread mix. The cornmeal in it is ground too fine and there's usually
too much flour added. Real southern cornbread usually has only a modicum
of flour or none at all. Then there's the matter of the fat. There should
always be fat added to the batter, as well as the fat used in the pan.

You can use the following recipe for either a skillet of cornbread or
conrbread sticks. If you can't find stoneground cornmeal, then at least
try to find some that is coarse ground. Note that mine recipe contains no
flour. If you wish to add flour, use 1/4 to 1/2 cup, reducing the amount
of cornmeal accordingly.


* Exported from MasterCook *

Southern Cornbread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Stoneground Cornmeal
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Eggs
1 3/4 Cups Buttermilk
1/3 Cup Bacon Drippings or Crisco

Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch
cast iron skillet. Heat skillet in oven until fat is smoking hot, while
preparing batter. (This should take no more than 5-10 minutes.) Thoroughly
combine cornmeal, baking soda, and salt in medium bowl. Add eggs and
buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all
but 1 tablespoon of hot fat into batter, continuing to beat quickly with
whisk to incorporate fat. Turn skillet around to coat sides and bottom
thoroughly with remaining fat. Pour batter into skillet. Bake on top rack
of oven for 25-30 minutes, or until top of cornbread is firm. Turn
cornbread onto plate and slip back into skillet upside-down. Return to oven
for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 2hrs 15mins
************************************************** **********************
If lunatics had wings, this place would be an airport!
************************************************** **********************

Alex--HA HA! Now send 200 bucks to my paypal account IMMEDIATELY! I do
not do Domination for FREE!

...and...put on the French Maid outfit and COME CLEAN MY KITCHEN!

(Jeeeez. ya just cant get good slaves these days.)

Lass


Bout them cornbread sticks. Failed.

Group: rec.food.cooking Date: Thu, Jan 15, 2009, 2:53pm (EST-1) From:
(Chemiker)
On Thu, 15 Jan 2009 11:13:25 -0500, (Lass
Chance_2) wrote:
A,ex
FAILURE IS NOT AN OPTION!
GO TO THE WHIPPING BENCH IMMEDIATELY and ASSUME THE POSITION!
and dont forget the PINK PANTIES!
Mistress Lass
OBOY! I'm in great trouble now <VBG>
Alex

What my mom called "johnnycake" was corneal batter with chopped onion in
it, fried in a skillet, sort of like a pancake. Basically the same as
cornbread, but the frying and the round thin shape did seem to make irt
a whole different kinda thing. Crispy. She would make them to go with
collard / turnip greens, black-eyed peas....yum.


Lass


Bout them cornbread sticks. Failed.

Group: rec.food.cooking Date: Thu, Jan 15, 2009, 4:44pm (EST-2) From:
(Gloria*P)
John Kane wrote:
May be a language difference: Mom was from Michigan. Her jonny cake was
baked in a 11 inch square baking pan so it may have been corn bread.
Interesting. We lived in Rhode Island for 13 years and
jonny/johnny/journey cake was a popular local treat. RI jonny cake
originated with the local native American tribes (mostly Narragansetts.)
It was cooked on a griddle or skillet and shaped like a pancake but with
the gritty ground corn texture. There were a few grist mills in the area
and the big controversy was flint corn vs. dent corn. I never did learn
the difference, but enjoyed jonny cake many times.
gloria p

In article > ,
David Harmon > wrote:

> On Thu, 15 Jan 2009 13:14:36 -0600 in rec.food.cooking, Omelet
> > wrote,
> >Mom always cut pure maple syrup with simple syrup to save on money.
>
> Have you noticed, all the grocery store brands do the same thing?

Most likely. Never bought it.

Mom (and I) always purchase(d) from the bulk section by the lb.
The pure stuff.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

"Lass Chance_2" > wrote in message
...
What my mom called "johnnycake" was corneal batter with chopped onion in
it, fried in a skillet, sort of like a pancake. Basically the same as
cornbread, but the frying and the round thin shape did seem to make irt
a whole different kinda thing. Crispy. She would make them to go with
collard / turnip greens, black-eyed peas....yum.


Lass


Now, just to muddy the waters even more...Since you mentioned onions, that
also reminds me of hush puppies. They are deep fried but also have similar
ingredients. They seem to be primarily a southern dish (at least, in the
past).

MaryL

On Fri, 16 Jan 2009 12:31:48 -0500, (Lass
Chance_2) wrote:

>Alex--HA HA! Now send 200 bucks to my paypal account IMMEDIATELY! I do
>not do Domination for FREE!

My mistress is obviously worth it.
>
>..and...put on the French Maid outfit and COME CLEAN MY KITCHEN!
>
I'll need fish (OBFOOD) net stockings, I think. My legs
are rather bearish. <G>

Alex


>(Jeeeez. ya just cant get good slaves these days.)

Well, you can get *good* or you can get *cheap*.
Your choice.

Ron White: "You can take de donkey or you can
take de tram. Same price."

Then he suggested "You can ride de donkey,
or you can ride *dis*, same price."

On Wed, 14 Jan 2009 13:18:56 -0800 (PST), itsjoannotjoann
> wrote:

>The main thing is to have that skillet/pan to the point of almost
>smoking and the grease of choice, mine is bacon grease, goes into the
>pan and then both go into a HOT oven to preheat.
>

FWIW: An article in Saveur worth noting. Feb 2009 issue.
"Better than Butter" is the title. Bacon fat is the subject.

Alex
Exercise all the time, Avoid meat and salt. Eat tofu
and alfalfa sprouts. Die healthy.

On Fri, 16 Jan 2009 14:35:28 -0600, Chemiker
> wrote:

>On Wed, 14 Jan 2009 13:18:56 -0800 (PST), itsjoannotjoann
> wrote:
>
>>The main thing is to have that skillet/pan to the point of almost
>>smoking and the grease of choice, mine is bacon grease, goes into the
>>pan and then both go into a HOT oven to preheat.
>>
>
>FWIW: An article in Saveur worth noting. Feb 2009 issue.
>"Better than Butter" is the title. Bacon fat is the subject.
>
>Alex

Pork fat rules!!

Christine, a GRITS girl.
--
http://nightstirrings.blogspot.com

Christine Dabney said...

> On Fri, 16 Jan 2009 14:35:28 -0600, Chemiker
> > wrote:
>
>>On Wed, 14 Jan 2009 13:18:56 -0800 (PST), itsjoannotjoann
> wrote:
>>
>>>The main thing is to have that skillet/pan to the point of almost
>>>smoking and the grease of choice, mine is bacon grease, goes into the
>>>pan and then both go into a HOT oven to preheat.
>>>
>>
>>FWIW: An article in Saveur worth noting. Feb 2009 issue.
>>"Better than Butter" is the title. Bacon fat is the subject.
>>
>>Alex
>
> Pork fat rules!!
>
> Christine, a GRITS girl.


I'm SO out of the cornbread picture, I just about wanna cry!

Andy

On Thu, 15 Jan 2009 15:54:46 -0600, George Shirley
> wrote:

snippage

>>
>Yep, jonny cakes, aka Shawnee cakes, are fried cornbread, here's a
>recipe but recipes vary by region.
>
>CORNMEAL JOHNNY CAKES
>
>2 cups boiling water
>1 teaspoon salt
>1 tablespoon sugar
>1 tablespoon butter
>1 cup cornmeal
>
>Slowly add the cornmeal to the boiling water and cook for five minutes.
>Add the sugar, butter and salt. Pour into a buttered frying pan and fry
>until done.
>
>We never ate jonny cakes when I was a kid but Mom remembered them from
>when she lived on the rez.

This looks like what I just learned is hot water cornbread.

A person I work with mentioned hot water cornbread and recipes like
this showed up when I Googled it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/11

On Thu, 15 Jan 2009 15:54:46 -0600, George Shirley
> wrote:

>MaryL wrote:

>> Cornbread and johnny cakes have similiar ingredients, but cornbread is
>> baked. I think johnny cakes are fried.
>>
>> MaryL
>>
>>
>>
>Yep, jonny cakes, aka Shawnee cakes, are fried cornbread, here's a
>recipe but recipes vary by region.
>
recipe snipped

Also Hoe-cakes, supposedly so-named because the dough was
placed on a hoe blade (wiped off first) and lowered into the
fire to fry. Think lunch at the work-site.

Alex

On Fri, 16 Jan 2009 04:52:34 GMT, Wayne Boatwright
> wrote:
>
>
>Others here will surely have different recipes and methods, but the
>following works for me. First off, I would never even consider using a
>cornbread mix. The cornmeal in it is ground too fine and there's usually
>too much flour added. Real southern cornbread usually has only a modicum
>of flour or none at all. Then there's the matter of the fat. There should
>always be fat added to the batter, as well as the fat used in the pan.
>
Thanks, Wayne. I asked my wife about the fat thing. When I bake bread
there's always some fat in it, usually butter or canola oil. This mix
called for only water or milk (I used whole milk), and the lack of oil
seemed strange. And yes, it was too fine-grained. THe brand was
Martha White, the product buttermilk cornbread. Turned out to be
white rather than yellow. I'll be making another batch today, from
scratch. Maybe with jalapeno bits....

Alex

On Sat 17 Jan 2009 09:24:04a, Chemiker told us...

> On Fri, 16 Jan 2009 04:52:34 GMT, Wayne Boatwright
> > wrote:
>>
>>
>>Others here will surely have different recipes and methods, but the
>>following works for me. First off, I would never even consider using a
>>cornbread mix. The cornmeal in it is ground too fine and there's
>>usually too much flour added. Real southern cornbread usually has only
>>a modicum of flour or none at all. Then there's the matter of the fat.
>>There should always be fat added to the batter, as well as the fat used
>>in the pan.
>>
> Thanks, Wayne. I asked my wife about the fat thing. When I bake bread
> there's always some fat in it, usually butter or canola oil. This mix
> called for only water or milk (I used whole milk), and the lack of oil
> seemed strange. And yes, it was too fine-grained. THe brand was
> Martha White, the product buttermilk cornbread. Turned out to be
> white rather than yellow. I'll be making another batch today, from
> scratch. Maybe with jalapeno bits....
>
> Alex
>

I'd like to hear your latest results!

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Sunday, 01(I)/18(XVIII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
23hrs 12mins
************************************************** **********************
Truck Pulls: for people who cannot understand the WWF
************************************************** **********************