Which do you prefer? DH likes it sweet... I consider that an
abomination unto the lord. I loathe it... why would I want to eat an
overly sweet under-flavoured cake with my dinner? But take that same
cornbread and leave the sugar out... then add a can of creamed corn
and some onion and seasonings and you have ambrosia, especially if
it's topped with some bacon and cheese.

I don't like cornbread mixes either... they're WAY too salty and they
have too much baking powder in them so they taste like metal. I
thought I didn't like cornbread at all until I made it from scratch -
when I could control the amount of raising agent, salt and sugar that
went into it, it became a very different animal.

I made savoury cornbread today, and DH said that he'd hate it before
he even tasted it because it had cheese on top of it... but once he
took a bite he changed his tune.

Kajikit wrote:
> Which do you prefer? DH likes it sweet... I consider that an
> abomination unto the lord. I loathe it... why would I want to eat an
> overly sweet under-flavoured cake with my dinner? But take that same
> cornbread and leave the sugar out... then add a can of creamed corn
> and some onion and seasonings and you have ambrosia, especially if
> it's topped with some bacon and cheese.

Yes, leave out the sugar but i often add to the batter several crushed
to a paste cloves of garlic and 1 or 2 finely diced hot peppers .


--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Tue 04 Aug 2009 04:59:03p, Kajikit told us...

> Which do you prefer? DH likes it sweet... I consider that an
> abomination unto the lord. I loathe it... why would I want to eat an
> overly sweet under-flavoured cake with my dinner? But take that same
> cornbread and leave the sugar out... then add a can of creamed corn
> and some onion and seasonings and you have ambrosia, especially if
> it's topped with some bacon and cheese.
>
> I don't like cornbread mixes either... they're WAY too salty and they
> have too much baking powder in them so they taste like metal. I
> thought I didn't like cornbread at all until I made it from scratch -
> when I could control the amount of raising agent, salt and sugar that
> went into it, it became a very different animal.
>
> I made savoury cornbread today, and DH said that he'd hate it before
> he even tasted it because it had cheese on top of it... but once he
> took a bite he changed his tune.
>

Savory, made from scratch with coarse cornmeal, no flour, and buttermilk.

Sweet cornbread is cake!

--
Wayne Boatwright
------------------------------------------------------------------------
Oil and potatoes both grow underground so french fries may have
eventually produced themselves, had they not been invented. A.J. Esther

This a silly argument. There is bread and cake and pone and every
other thing. Whatever is right for the moment. I've done it the hard
way, but for 35 cents a box, I'll just dump in my ammendments and get
on with dinner. Pour on the gravy and shut up.

B

On Tue, 04 Aug 2009 19:59:03 -0400, Kajikit wrote:

> Which do you prefer?

Andy?

-sw

In article >,
Kajikit > wrote:

> Which do you prefer? DH likes it sweet... I consider that an
> abomination unto the lord. I loathe it... why would I want to eat an
> overly sweet under-flavoured cake with my dinner? But take that same
> cornbread and leave the sugar out... then add a can of creamed corn
> and some onion and seasonings and you have ambrosia, especially if
> it's topped with some bacon and cheese.

And a little salted butter. ;-d

>
> I don't like cornbread mixes either... they're WAY too salty and they
> have too much baking powder in them so they taste like metal. I
> thought I didn't like cornbread at all until I made it from scratch -
> when I could control the amount of raising agent, salt and sugar that
> went into it, it became a very different animal.

It's too easy to make. Why use a mix?

>
> I made savoury cornbread today, and DH said that he'd hate it before
> he even tasted it because it had cheese on top of it... but once he
> took a bite he changed his tune.

<laughs> Good girl.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Kajikit wrote:
> Which do you prefer? DH likes it sweet... I consider that an
> abomination unto the lord. I loathe it... why would I want to eat an
> overly sweet under-flavoured cake with my dinner? But take that same
> cornbread and leave the sugar out... then add a can of creamed corn
> and some onion and seasonings and you have ambrosia, especially if
> it's topped with some bacon and cheese.
>
> I don't like cornbread mixes either... they're WAY too salty and they
> have too much baking powder in them so they taste like metal. I
> thought I didn't like cornbread at all until I made it from scratch -
> when I could control the amount of raising agent, salt and sugar that
> went into it, it became a very different animal.
>
> I made savoury cornbread today, and DH said that he'd hate it before
> he even tasted it because it had cheese on top of it... but once he
> took a bite he changed his tune.
You might want to try this one. My wife won't let me make any other kind
now.


Mexican cornbread

1 cup buttermilk
3 eggs
2 cups yellow corn meal
1 cup masa harina
1 teaspoon salt
1 teaspoon soda
1 tbs baking powder
1/3 cup corn oil
2 jalapenos, seeded and chopped
1 can diced chilis
1 can cream style corn
2 cup shredded sharp Cheddar cheese
2 tbs. butter or bacon drippings
canned green chilies (optional)

Preheat the oven to 400° Mix buttermilk and eggs together, add corn
meal, flour, salt, baking powder oil and soda; beat until smooth. Add
the remaining ingredients, except for the butter, and mix well. Place the
butter in a cast iron skillet . Melt in the preheated oven.

Pour the batter in the hot pan and bake until golden brown, 45 to 60
minutes. Serve hot. Makes 6-9 servings.

On Tue, 04 Aug 2009 19:59:03 -0400, Kajikit >
wrote:

>Which do you prefer? DH likes it sweet... I consider that an
>abomination unto the lord. I loathe it... why would I want to eat an
>overly sweet under-flavoured cake with my dinner?

Do realize many people have cornbread for breakfast? The recipe off
the back of the Quaker carton is sweet and is far from any cake I've
ever had. Call it what you want and eat it whatever time of day you
choose but be aware that in the north it's a common breakfast item.
Although I'm a city person, both sets of grandparents were midwest
farmers. Eggs, ham or bacon, and cornbread with lots of homemade
butter and maple syrup was a common breakfast.

When I left the nest and found people having cornbread with chilli I
was rather surprised. I've tried it many times and it's just not for
me.

>But take that same
>cornbread and leave the sugar out... then add a can of creamed corn
>and some onion and seasonings and you have ambrosia, especially if
>it's topped with some bacon and cheese.
>
>I don't like cornbread mixes either... they're WAY too salty and they
>have too much baking powder in them so they taste like metal. I
>thought I didn't like cornbread at all until I made it from scratch -
>when I could control the amount of raising agent, salt and sugar that
>went into it, it became a very different animal.
>
>I made savoury cornbread today, and DH said that he'd hate it before
>he even tasted it because it had cheese on top of it... but once he
>took a bite he changed his tune.

I'm glad he liked it. I remember he's as fussy as a 4 year old and
you're a saint for feeding him. I guess cornbread is better than 3
cheeseburgers.

Anyway, I like my cornbread moist and sweet. 95% of what we eat here
is savory so the occasional change of pace is welcome. If I want a
savory bread there's loads of things I can make. But to each their
own I guess.

Lou

"Lou Decruss" > wrote in message
...
> On Tue, 04 Aug 2009 19:59:03 -0400, Kajikit >
> wrote:
>
>>Which do you prefer? DH likes it sweet... I consider that an
>>abomination unto the lord. I loathe it... why would I want to eat an
>>overly sweet under-flavoured cake with my dinner?
>
> Do realize many people have cornbread for breakfast? The recipe off
> the back of the Quaker carton is sweet and is far from any cake I've
> ever had. Call it what you want and eat it whatever time of day you
> choose but be aware that in the north it's a common breakfast item.
> Although I'm a city person, both sets of grandparents were midwest
> farmers. Eggs, ham or bacon, and cornbread with lots of homemade
> butter and maple syrup was a common breakfast.
>
> When I left the nest and found people having cornbread with chilli I
> was rather surprised. I've tried it many times and it's just not for
> me.
>

When I moved from PA to the South, I ran into the same thing. Up North,
cornbread was sweet and never eaten WITH a meal unless it was breakfast.
Here in the South, it is an accompaniment to any meal.

After I got over the shock of tasting savory cornbread... I found that I
like it a lot. When I get to missing the sweeter version, I just crumble a
few pieces in a bowl, add butter and syrup and nuke for a few seconds.

Diversity is a wonderful thing.

George L

On Tue, 04 Aug 2009 19:59:03 -0400 in rec.food.cooking, Kajikit
> wrote,
>Which do you prefer? DH likes it sweet... I consider that an
>abomination unto the lord. I loathe it.

There should be no sugar in a cornbread recipe. That's some kind of
damnyankee garbage, or French, or worse.

Lou Decruss wrote:
> On Tue, 04 Aug 2009 19:59:03 -0400, Kajikit >
> wrote:
>
>> Which do you prefer? DH likes it sweet... I consider that an
>> abomination unto the lord. I loathe it... why would I want to eat an
>> overly sweet under-flavoured cake with my dinner?
>
> Do realize many people have cornbread for breakfast? The recipe off
> the back of the Quaker carton is sweet and is far from any cake I've
> ever had. Call it what you want and eat it whatever time of day you
> choose but be aware that in the north it's a common breakfast item.
> Although I'm a city person, both sets of grandparents were midwest
> farmers. Eggs, ham or bacon, and cornbread with lots of homemade
> butter and maple syrup was a common breakfast.
>
> When I left the nest and found people having cornbread with chilli I
> was rather surprised. I've tried it many times and it's just not for
> me.
>
>> But take that same
>> cornbread and leave the sugar out... then add a can of creamed corn
>> and some onion and seasonings and you have ambrosia, especially if
>> it's topped with some bacon and cheese.
>>
>> I don't like cornbread mixes either... they're WAY too salty and they
>> have too much baking powder in them so they taste like metal. I
>> thought I didn't like cornbread at all until I made it from scratch -
>> when I could control the amount of raising agent, salt and sugar that
>> went into it, it became a very different animal.
>>
>> I made savoury cornbread today, and DH said that he'd hate it before
>> he even tasted it because it had cheese on top of it... but once he
>> took a bite he changed his tune.
>
> I'm glad he liked it. I remember he's as fussy as a 4 year old and
> you're a saint for feeding him. I guess cornbread is better than 3
> cheeseburgers.
>
> Anyway, I like my cornbread moist and sweet. 95% of what we eat here
> is savory so the occasional change of pace is welcome. If I want a
> savory bread there's loads of things I can make. But to each their
> own I guess.
>
> Lou
>
>

I like it sweet too. A warm piece of cormbread with butter is delish.

I also like it with chili. I don't like it unsweetened. I've tried
cornbread stuffing/dressing and I just don't like the texture. Too grainy.
JMO.

Tracy

Kajikit wrote:
> Which do you prefer? DH likes it sweet... I consider that an
> abomination unto the lord. I loathe it... why would I want to eat an
> overly sweet under-flavoured cake with my dinner? But take that same
> cornbread and leave the sugar out... then add a can of creamed corn
> and some onion and seasonings and you have ambrosia, especially if
> it's topped with some bacon and cheese.

Most of us Southerners were raised on savory corn bread. I enjoy eating
both, because they are two different things. I like spoonbread made
with cream corn, cheddar cheese, sour cream and green chilies, and I
also like sweet corn bread. It took me a little while to get used to
sweet corn bread, though. lol


Becca

Note: This recipe is a little sweet. It uses equal parts corn meal and
flour, so it is lighter in texture and not as coarse.


Corn Bread

1 cup corn meal
1 cup flour
1/4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, beaten
1/4 cup vegetable oil

Preheat the oven to 425° F. Put 1-2 tablespoons of cooking oil in a
cast iron skillet and place in oven to get hot. In a bowl, combine
corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil.
Stir to mix. Pour batter into the cast iron skillet and bake 20 to 23
minutes, or until done.


**

On Wed, 05 Aug 2009 10:05:17 -0500, Becca > wrote:

>1/4 tablespoons sugar

Is that a typo?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 05 Aug 2009 10:05:17 -0500, Becca > wrote:
>
>
>> 1/4 tablespoons sugar
>>
>
> Is that a typo?

Doh! Yes, that should be 1/4 cup sugar. Thanks for finding it. I
went over that recipe twice and didn't catch it.


Becca

Correction: It should be 1/4 cup sugar. Sorry for the problem.


Becca


Becca wrote:
> Corn Bread
>
> 1 cup corn meal
> 1 cup flour
> 1/4 tablespoons sugar
> 4 teaspoons baking powder
> 1/2 teaspoon salt
> 1 cup milk
> 1 large egg, beaten
> 1/4 cup vegetable oil
>
> Preheat the oven to 425° F. Put 1-2 tablespoons of cooking oil in a
> cast iron skillet and place in oven to get hot. In a bowl, combine
> corn meal, flour, sugar, baking powder and salt. Add milk, egg and
> oil. Stir to mix. Pour batter into the cast iron skillet and bake 20
> to 23 minutes, or until done.
>
>
> **

"Kajikit" > wrote in message
...
> Which do you prefer? DH likes it sweet... I consider that an
> abomination unto the lord. I loathe it... why would I want to eat an
> overly sweet under-flavoured cake with my dinner? But take that same
> cornbread and leave the sugar out... then add a can of creamed corn
> and some onion and seasonings and you have ambrosia, especially if
> it's topped with some bacon and cheese.
>
> I don't like cornbread mixes either... they're WAY too salty and they
> have too much baking powder in them so they taste like metal. I
> thought I didn't like cornbread at all until I made it from scratch -
> when I could control the amount of raising agent, salt and sugar that
> went into it, it became a very different animal.
>
> I made savoury cornbread today, and DH said that he'd hate it before
> he even tasted it because it had cheese on top of it... but once he
> took a bite he changed his tune.


Both at the same time.

Dimitri

Kajikit wrote:
> Which do you prefer? DH likes it sweet... I consider that an
> abomination unto the lord. I loathe it... why would I want to eat an
> overly sweet under-flavoured cake with my dinner? But take that same
> cornbread and leave the sugar out... then add a can of creamed corn
> and some onion and seasonings and you have ambrosia, especially if
> it's topped with some bacon and cheese.
>
> I don't like cornbread mixes either... they're WAY too salty and they
> have too much baking powder in them so they taste like metal. I
> thought I didn't like cornbread at all until I made it from scratch -
> when I could control the amount of raising agent, salt and sugar that
> went into it, it became a very different animal.
>
> I made savoury cornbread today, and DH said that he'd hate it before
> he even tasted it because it had cheese on top of it... but once he
> took a bite he changed his tune.

Ick. I hate very sweet cornbread. (I do use a bit of sugar, but
not much). I almost always regret trying cornbread from stores or
restaurants. I like it to have a gritty texture, and to be made
at least predominantly from corn meal. My own cornbread also
contains corn flour (note to UK readers--NOT cornstarch) instead
of flour made from wheat. I learned that from someone here
several years ago and have never looked back.

--
Jean B.

Wayne Boatwright wrote:
> On Tue 04 Aug 2009 04:59:03p, Kajikit told us...
>
>> Which do you prefer? DH likes it sweet... I consider that an
>> abomination unto the lord. I loathe it... why would I want to eat an
>> overly sweet under-flavoured cake with my dinner? But take that same
>> cornbread and leave the sugar out... then add a can of creamed corn
>> and some onion and seasonings and you have ambrosia, especially if
>> it's topped with some bacon and cheese.
>>
>> I don't like cornbread mixes either... they're WAY too salty and they
>> have too much baking powder in them so they taste like metal. I
>> thought I didn't like cornbread at all until I made it from scratch -
>> when I could control the amount of raising agent, salt and sugar that
>> went into it, it became a very different animal.
>>
>> I made savoury cornbread today, and DH said that he'd hate it before
>> he even tasted it because it had cheese on top of it... but once he
>> took a bite he changed his tune.
>>
>
> Savory, made from scratch with coarse cornmeal, no flour, and buttermilk.
>
> Sweet cornbread is cake!
>
And dreadful....

Hmmm. Here's a thought for a proteinous variant: making it with
besan instead of flour. Or almond flour, which I have done.

--
Jean B.

Lou Decruss wrote:
> On Tue, 04 Aug 2009 19:59:03 -0400, Kajikit >
> wrote:
>
>> Which do you prefer? DH likes it sweet... I consider that an
>> abomination unto the lord. I loathe it... why would I want to eat an
>> overly sweet under-flavoured cake with my dinner?
>
> Do realize many people have cornbread for breakfast? The recipe off
> the back of the Quaker carton is sweet and is far from any cake I've
> ever had. Call it what you want and eat it whatever time of day you
> choose but be aware that in the north it's a common breakfast item.

It is? I am from the north and have never encountered it as a
breakfast item. That being said, it makes sense from a historical
POV.

> Although I'm a city person, both sets of grandparents were midwest
> farmers. Eggs, ham or bacon, and cornbread with lots of homemade
> butter and maple syrup was a common breakfast.

Ah, north as in northern midwest?
>
> When I left the nest and found people having cornbread with chilli I
> was rather surprised. I've tried it many times and it's just not for
> me.

I always think of cornbread when I am making chili. It's almost
an absolute "must".
>
[rest snipped]

--
Jean B.

On Wed, 05 Aug 2009 10:05:17 -0500, Becca > wrote:

{snip}
>Most of us Southerners were raised on savory corn bread. I enjoy eating
>both, because they are two different things. I like spoonbread made
>with cream corn, cheddar cheese, sour cream and green chilies, and I
>also like sweet corn bread. It took me a little while to get used to
>sweet corn bread, though. lol
>
>
>Becca
>
{your recipe (and wayne')s saved}

Hey wow! Another good reason to read this group. Note that daddy and
grandma were both southener's so I thought real 'southern' cornbread
was dense & sweet (think dark molasses with honey). Ran into a
gentleman from Mississippi - arghh - that corrected me and now I have
confirmation.

I guess I'm incorrect in referring to my preferred lighter cornbread
with stuff (onions, peppers, cheese, corn & maybe bacon) as
'southwestern' style?

On Wed, 05 Aug 2009 15:29:30 -0400, "Jean B." > wrote:

>I always think of cornbread when I am making chili. It's almost
>an absolute "must".

Stop it - now I want both!

drool

--
Avoid cutting yourself when slicing vegetables by getting someone else
to hold them.

Kajikit wrote:
> Which do you prefer? DH likes it sweet... I consider that an
> abomination unto the lord. I loathe it... why would I want to eat an
> overly sweet under-flavoured cake with my dinner? But take that same
> cornbread and leave the sugar out... then add a can of creamed corn
> and some onion and seasonings and you have ambrosia, especially if
> it's topped with some bacon and cheese.
>
> I don't like cornbread mixes either... they're WAY too salty and they
> have too much baking powder in them so they taste like metal. I
> thought I didn't like cornbread at all until I made it from scratch -
> when I could control the amount of raising agent, salt and sugar that
> went into it, it became a very different animal.
>
> I made savoury cornbread today, and DH said that he'd hate it before
> he even tasted it because it had cheese on top of it... but once he
> took a bite he changed his tune.

I like both savory, and sweet.

If the meal is something like chili (lots of spice), I prefer savory.
But if the primary course is oven backed chicken (rosemary flavor,
etc.), than I like sweet.

But I am a northerner, so my corn bread experience is not normal.

Bob