On Tuesday, January 1, 2013 3:51:21 PM UTC-6, dsi1 wrote:
> On 12/31/2012 2:01 PM, jmcquown wrote:
>
> > I had a hankering for cornbread or corn muffins but I really didn't feel
>
> > like making it from scratch. (I know, it's not difficult. I make
>
> > cornbread a lot.)
>
> >
>
> > I had this box of Jiffy corn muffin mix in the pantry. I figured I may
>
> > as well use it. Now I remember why it's awful! Way too much sugar.
>
> >
>
> > From now on I'll stick to the from scratch recipe I've been using for
>
> > years. I don't even recall buying that box of muffin mix.
>
> >
>
> > Jill
>
>
>
> The cornbread that's popular over here is barely corny and hardly bread.
>
> I was introduced to this back in the seventies when my girlfriend (now
>
> wife) cajoled me to go with her to the Mormon reading center for a
>
> rendezvous with her friend who passed the recipe on to me. I might have
>
> been some kind of sacred Mormon document for all I know because there
>
> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>
> any longer and here's the recipe.
>
>
>
> Hawaiian Cornbread
>
>
>
> 3 cups Bisquick
>
> 1/4 cup cornmeal
>
> 2 1/2 teaspoons baking powder
>
> 1 cup melted butter
>
> 1 cup sugar
>
> 1 1/4 C milk
>
> 3 eggs
>
>
>
> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.

Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.

--Bryan

Bryan wrote:
>
> But Jiffy is "America's Favorite." It's right up there with Kraft
> Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!),
> Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to
> whether you like the crap with the sugar and hydrogenated lard, or the
> crap without the sugar, and with hydrogenated soy oil. Anybody who is
> too f-ing lazy to make cornbread from scratch--when the alternative is
> either of those junk brands--ought to hang up his/her apron and stick
> to TV dinners.
>
> --Bryan

And then...I've made cornbread from scratch and I still like the Jiffy brand
better. Jill might not like the sugar in it but I do.

Your eating habits are admirable but the rest of us like eating crap food
occasionally. And I'm fine with the occasional TV dinner too...especially
the Hungry Man varieties.

G.

PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
many here eat that.

Bryan wrote:
>
> On Tuesday, January 1, 2013 3:51:21 PM UTC-6, dsi1 wrote:
> > Hawaiian Cornbread
> >
> >
> >
> > 3 cups Bisquick
> >
> > 1/4 cup cornmeal
> >
> > 2 1/2 teaspoons baking powder
> >
> > 1 cup melted butter
> >
> > 1 cup sugar
> >
> > 1 1/4 C milk
> >
> > 3 eggs
> >
> >
> >
> > Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.

I'll try it. If for no other reason than to spite you. heheheh
And it's probably good tasting.

On Wednesday, January 2, 2013 8:05:28 AM UTC-6, Gary wrote:
> Bryan wrote:
>
> >
>
> > On Tuesday, January 1, 2013 3:51:21 PM UTC-6, dsi1 wrote:
>
> > > Hawaiian Cornbread
>
> > >
>
> > >
>
> > >
>
> > > 3 cups Bisquick
>
> > >
>
> > > 1/4 cup cornmeal
>
> > >
>
> > > 2 1/2 teaspoons baking powder
>
> > >
>
> > > 1 cup melted butter
>
> > >
>
> > > 1 cup sugar
>
> > >
>
> > > 1 1/4 C milk
>
> > >
>
> > > 3 eggs
>
> > >
>
> > >
>
> > >
>
> > > Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> >
>
> > Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
>
>
> I'll try it. If for no other reason than to spite you. heheheh
>
> And it's probably good tasting.

Slice the Spam like this on a broiler safe plate.
http://www.pikkoshouse.com/wp-conten...died-Spam1.jpg
Then put the plate under a broiler until the Spam just begins to sizzle. Remove the plate and add chunks of canned pineapple in a circle around the Spam. Put back under the broiler until the pineapple chunks begin to brown slightly. Remove from the broiler and serve with poorly made cornbread and stick oleo.

If you're out of Spam, you can substitute Treet.

--Bryab

Bryan wrote:
>
> Slice the Spam like this on a broiler safe plate.
> http://www.pikkoshouse.com/wp-conten...died-Spam1.jpg
> Then put the plate under a broiler until the Spam just begins to sizzle.
> Remove the plate and add chunks of canned pineapple in a circle around
> the Spam. Put back under the broiler until the pineapple chunks begin
> to brown slightly. Remove from the broiler and serve with poorly
> made cornbread and stick oleo.
>
> If you're out of Spam, you can substitute Treet.
>
> --Bryab

You forgot the brown sugar, Bryab

On 1/1/2013 10:45 PM, sf wrote:
> On Tue, 01 Jan 2013 22:11:41 -0500, jmcquown >
> wrote:
>
>> I still remember the first time I tasted cornbread. I was about 8 and
>> we were living in Virginia. Mom bought one of those mixes that came
>> with a little tinfoil pre-fab "baking pan". I cannot remember the
>> brand. She was so proud she'd found a new instant thing. LOL "I'm
>> going to make cornbread!" I remember thinking it was sort of cake-like.
>> I didn't taste *real* cornbread until many years later. I prefer the
>> latter
>
> I remember those pans, but the mix we had a pretty good coffee cake
> with streusel topping for us Northerners. I can't remember the brand
> either, but it was probably Betty Crocker.
>
Hmmm, seems to me she did buy a coffee cake mix like that, too. It's
probably what prompted her to try the cornbread mix.

Jill

On Wednesday, January 2, 2013 8:26:37 AM UTC-6, Gary wrote:
> Bryan wrote:
>
> >
>
> > Slice the Spam like this on a broiler safe plate.
>
> > http://www.pikkoshouse.com/wp-conten...died-Spam1.jpg
>
> > Then put the plate under a broiler until the Spam just begins to sizzle.
>
> > Remove the plate and add chunks of canned pineapple in a circle around
>
> > the Spam. Put back under the broiler until the pineapple chunks begin
>
> > to brown slightly. Remove from the broiler and serve with poorly
>
> > made cornbread and stick oleo.
>
> >
>
> > If you're out of Spam, you can substitute Treet.
>
> >
>
> > --Bryab
>
>
>
> You forgot the brown sugar, Bryab

Wow, I seldom typo my name, but you are correct about the brown sugar.

--Bryan

On 1/2/2013 11:52 AM, l not -l wrote:
> On 2-Jan-2013, jmcquown > wrote:
>
>> On 1/1/2013 10:45 PM, sf wrote:
>>> On Tue, 01 Jan 2013 22:11:41 -0500, jmcquown >
>>> wrote:
>>>
>>>> I still remember the first time I tasted cornbread. I was about 8
>>>> and
>>>> we were living in Virginia. Mom bought one of those mixes that
>>>> came
>>>> with a little tinfoil pre-fab "baking pan". I cannot remember the
>>>> brand. She was so proud she'd found a new instant thing. LOL "I'm
>>>> going to make cornbread!" I remember thinking it was sort of
>>>> cake-like.
>>>> I didn't taste *real* cornbread until many years later. I
>>>> prefer the
>>>> latter
>>>
>>> I remember those pans, but the mix we had a pretty good coffee cake
>>> with streusel topping for us Northerners. I can't remember the
>>> brand
>>> either, but it was probably Betty Crocker.
>>>
>> Hmmm, seems to me she did buy a coffee cake mix like that, too. It's
>> probably what prompted her to try the cornbread mix.
>>
>> Jill
>
> When my children (now adults) were young (late-70s, early-80s) they
> loved to make cakes for their grandparents. Betty Crocker had two lines
> of cakes that used those little foil-lined pans - Stir and Frost and
> Stir and Bake. They were perfect for children to dump, stir and bake.
> It was a great alternative to the Hasbro Easy Bake Oven.
>
What a fun memory! Our mother didn't want us in the kitchen. There was
no "Want to help me stir this?" or "Let's make this together!" stuff
going on. But I'm glad you have a nice memory of those mixes

Jill

On Wednesday, January 2, 2013 11:03:01 AM UTC-6, jmcquown wrote:
> On 1/2/2013 11:52 AM, l not -l wrote:
>
> > On 2-Jan-2013, jmcquown > wrote:
>
> >
>
> >> On 1/1/2013 10:45 PM, sf wrote:
>
> >>> On Tue, 01 Jan 2013 22:11:41 -0500, jmcquown >
>
> >>> wrote:
>
> >>>
>
> >>>> I still remember the first time I tasted cornbread. I was about 8
>
> >>>> and
>
> >>>> we were living in Virginia. Mom bought one of those mixes that
>
> >>>> came
>
> >>>> with a little tinfoil pre-fab "baking pan". I cannot remember the
>
> >>>> brand. She was so proud she'd found a new instant thing. LOL "I'm
>
> >>>> going to make cornbread!" I remember thinking it was sort of
>
> >>>> cake-like.
>
> >>>> I didn't taste *real* cornbread until many years later. I
>
> >>>> prefer the
>
> >>>> latter
>
> >>>
>
> >>> I remember those pans, but the mix we had a pretty good coffee cake
>
> >>> with streusel topping for us Northerners. I can't remember the
>
> >>> brand
>
> >>> either, but it was probably Betty Crocker.
>
> >>>
>
> >> Hmmm, seems to me she did buy a coffee cake mix like that, too. It's
>
> >> probably what prompted her to try the cornbread mix.
>
> >>
>
> >> Jill
>
> >
>
> > When my children (now adults) were young (late-70s, early-80s) they
>
> > loved to make cakes for their grandparents. Betty Crocker had two lines
>
> > of cakes that used those little foil-lined pans - Stir and Frost and
>
> > Stir and Bake. They were perfect for children to dump, stir and bake.
>
> > It was a great alternative to the Hasbro Easy Bake Oven.
>
> >
>
> What a fun memory! Our mother didn't want us in the kitchen. There was
>
> no "Want to help me stir this?" or "Let's make this together!" stuff
>
> going on. But I'm glad you have a nice memory of those mixes
>
My mother never forbade me use her kitchen, but when I got my GED (at 16) I told her that I wanted to start paying room and board, and she was OK with that, but I also told her I could do my own laundry, but she wouldn't allow me to use her wasing machine. She said the thought I'd break it.
>
> Jill

--Bryan

cshenk wrote:

> Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).

I'm accustomed to a slightly sweet cornbread as a breakfast dish. The
unsweetened kind, whether baked or griddled -- that goes with chili or stew.

It's kind of too bad that baking really does require following a recipe. Too
bad for Shelley, I mean, since he abhors all recipes....

Polly Esther wrote:

> Anyone have a source for stone-ground corn meal that's
> fresh? Getting popping corn from a fresh source has given me happy
> success with caramel corn and other good snacks. I'm thinking beginning
> with this season's corn meal might give me the edge I want.

Because of the 2012 drought I'd imagine such a thing would be extremely
difficult to come by.

Bob

Carol wrote:

>> I've never understood
>> making chili (or any food) so searingly spicy/hot you can't taste
>> what you're eating.
>>
> Me either. I've seen folks brag how hot their chili is. I could care
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.

Unless they're stupid, people who make spicy chili have a high tolerance
for spicy food, which means that they CAN taste what they're eating, and
the spiciness makes it better for them. People who brag about how spicy
their chili is are usually actually bragging about how well they
tolerate capsaicin.

Bob

On Wed, 02 Jan 2013 09:02:14 -0500, Gary > wrote:

> And then...I've made cornbread from scratch and I still like the Jiffy brand
> better. Jill might not like the sugar in it but I do.
>
> Your eating habits are admirable but the rest of us like eating crap food
> occasionally. And I'm fine with the occasional TV dinner too...especially
> the Hungry Man varieties.
>
> G.
>
> PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
> many here eat that.

Heh, you *know* I like Kraft Mac & Cheese... in fact, I haven't found
a boxed mac & cheese that I don't like. It's not even remotely like
my home made, but that doesn't mean it's bad. I see no reason to make
a big production over mac & cheese when it's not going to be part of
dinner.

--
Food is an important part of a balanced diet.

Jim Elbrecht > wrote:

>jmcquown > wrote:
>
>>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>>> > wrote:
>>>
>>>> The cornbread that's popular over here is barely corny and hardly bread.
>>>> I was introduced to this back in the seventies when my girlfriend (now
>>>> wife) cajoled me to go with her to the Mormon reading center for a
>>>> rendezvous with her friend who passed the recipe on to me. I might have
>>>> been some kind of sacred Mormon document for all I know because there
>>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>>> any longer and here's the recipe.
>>>>
>>>> Hawaiian Cornbread
>>>>
>>>> 3 cups Bisquick
>>>> 1/4 cup cornmeal
>>>> 2 1/2 teaspoons baking powder
>>>> 1 cup melted butter
>>>> 1 cup sugar
>>>> 1 1/4 C milk
>>>> 3 eggs
>>>>
>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>
>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>
>-snip-
>>Sounds more like cake to me. I can't imagine putting a cup of sugar in
>>cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>>the grocery store also very sweet?
>
>Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>any pineapple in it. . . best served with Spam, I presume.<G>]

OK-- I had my fun. And then I made it. Just as written. [and the
first time I noticed "2 1/2 t baking powder-- an odd amount, and with
Bisquick?]

It ain't southern corn bread-- and it isn't Jiffy. . . but it is
*DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
And the butter is in the background. The corn colors it a lot
more than I expected-- and the crumb is delightful!

And just because it *is* Hawaiian, I'm tossing in a can of drained
pineapple next time [and maybe some coconut, Bob]. We'll serve it
with Spam, too--- because we can.

Thanks for posting it dsi1-

Jim

On 1/1/2013 5:41 PM, wrote:

> I don't like cornbread period, but I would have thought sugar in
> cornbread would have been more of a Southern thing since Southerners
> are known for using a lot of sugar. My mom grew up in Breckenridge
> County, Kentucky and she likes a little sugar in her cornbread. My
> day grew up in the west end in Louisville and he doesn't like any
> sugar in his cornbread. Maybe heritage has something to do with it.
> My mom's roots are Irish. My dad's are German.


My family are Southerners, they liked sweet tea (iced tea), but that was
as sweet as it got. We never had candy or sweets in the house, except at
holidays. We ate melons and fruit, that is what we had for sweets. Right
now, if I have to choose between a cookie and a cracker, I will choose
the cracker. I do like sweets, they are just not on the top of my list.
Southerners used to overcook their vegetables, and I hope that is
improving, and we like anything fried, but I do not see us as eating a
lot of sweets. Maybe some do.

My father was German, born in Alabama. My mother was born on the
Texas-Louisiana border she is French and Irish on her mother's side and
Native American on her father's side.

Becca

On 1/2/2013 11:16 AM, Jim Elbrecht wrote:
> Jim Elbrecht > wrote:
>
>> jmcquown > wrote:
>>
>>> On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>>>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>>>> > wrote:
>>>>
>>>>> The cornbread that's popular over here is barely corny and hardly bread.
>>>>> I was introduced to this back in the seventies when my girlfriend (now
>>>>> wife) cajoled me to go with her to the Mormon reading center for a
>>>>> rendezvous with her friend who passed the recipe on to me. I might have
>>>>> been some kind of sacred Mormon document for all I know because there
>>>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>>>> any longer and here's the recipe.
>>>>>
>>>>> Hawaiian Cornbread
>>>>>
>>>>> 3 cups Bisquick
>>>>> 1/4 cup cornmeal
>>>>> 2 1/2 teaspoons baking powder
>>>>> 1 cup melted butter
>>>>> 1 cup sugar
>>>>> 1 1/4 C milk
>>>>> 3 eggs
>>>>>
>>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>>
>>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>>
>> -snip-
>>> Sounds more like cake to me. I can't imagine putting a cup of sugar in
>>> cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>>> the grocery store also very sweet?
>>
>> Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>> any pineapple in it. . . best served with Spam, I presume.<G>]
>
> OK-- I had my fun. And then I made it. Just as written. [and the
> first time I noticed "2 1/2 t baking powder-- an odd amount, and with
> Bisquick?]
>
> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
> And the butter is in the background. The corn colors it a lot
> more than I expected-- and the crumb is delightful!
>
> And just because it *is* Hawaiian, I'm tossing in a can of drained
> pineapple next time [and maybe some coconut, Bob]. We'll serve it
> with Spam, too--- because we can.
>
> Thanks for posting it dsi1-
>
> Jim
>

Phew... that was a close one! You're right - it ain't cornbread. Folks
expecting a product like their mama used to make will be disappointed. I
haven't made it in decades but I never could bring myself to put in a
full cup of sugar. It was more a futile gesture rather than a move
towards "living healthier."

I had some this morning from the restaurant next door. Rather than just
asking for cornbread, I ask them to grill it. It's a square that's cut
in half, buttered, and fried on the grill. I've been ordering that a lot
since I moved into this building 10 years ago. I think I better cut down
on the stuff...

On Wed, 02 Jan 2013 11:04:08 -0800, Bob Terwilliger
> wrote:

>Carol wrote:
>
>>> I've never understood
>>> making chili (or any food) so searingly spicy/hot you can't taste
>>> what you're eating.
>>>
>> Me either. I've seen folks brag how hot their chili is. I could care
>> less. Food is about flavor, not heat. My personal take is if the chili
>> is so hot i need a sweet jiffy mix to make it edible, then the chili is
>> a bad one.
>
>Unless they're stupid, people who make spicy chili have a high tolerance
>for spicy food, which means that they CAN taste what they're eating, and
>the spiciness makes it better for them. People who brag about how spicy
>their chili is are usually actually bragging about how well they
>tolerate capsaicin.
>
>Bob
Oh, dear . . . I think I'm going to have to make chili for supper.
That will be a wonderful contrast to the foods of the last couple of
weeks.
I got lucky for Christmas. My daughter-in-law sent me about a cup of
Hatch chilies seeds that she processed as well as a couple of cups of
Hatch chili powder that she dried and ground up. lucky me
Janet US

dsi1 > wrote:

>On 1/2/2013 11:16 AM, Jim Elbrecht wrote:

-snip-
>>>>>> Hawaiian Cornbread

-snip-
>> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
>> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
>> And the butter is in the background. The corn colors it a lot
>> more than I expected-- and the crumb is delightful!

-snip-
>
>Phew... that was a close one! You're right - it ain't cornbread. Folks
>expecting a product like their mama used to make will be disappointed. I
>haven't made it in decades but I never could bring myself to put in a
>full cup of sugar. It was more a futile gesture rather than a move
>towards "living healthier."

I'll use the full cup again next time. More flavor- less volume.
>
>I had some this morning from the restaurant next door. Rather than just
>asking for cornbread, I ask them to grill it. It's a square that's cut
>in half, buttered, and fried on the grill. I've been ordering that a lot
>since I moved into this building 10 years ago. I think I better cut down
>on the stuff...

I had read your mention of it fried while mine was in the oven. From
the first bite, I've been planning on a fried piece tomorrow for
breakfast. The crunchy edge of mine is almost caramel.

I'm leaving this uncovered tonight to firm up a bit-- then it is
butter and the griddle for it.

I'll go with a salad for lunch and call it even on the healthiness.

Jim

Bob Terwilliger wrote in rec.food.cooking:

> Carol wrote:
>
> > > I've never understood
> > > making chili (or any food) so searingly spicy/hot you can't taste
> > > what you're eating.
> > >
> > Me either. I've seen folks brag how hot their chili is. I could
> > care less. Food is about flavor, not heat. My personal take is if
> > the chili is so hot i need a sweet jiffy mix to make it edible,
> > then the chili is a bad one.
>
> Unless they're stupid, people who make spicy chili have a high
> tolerance for spicy food, which means that they CAN taste what
> they're eating, and the spiciness makes it better for them. People
> who brag about how spicy their chili is are usually actually bragging
> about how well they tolerate capsaicin.
>
> Bob

Grin, then call me the medium to mild set unless it's kimchee! I've
just had too many bad experiences with depthless taste types that were
'hot just to prove your manhood can take it' sorts. Blech.


--

Jim Elbrecht wrote:

>>>>> Hawaiian Cornbread
>>>>>
>>>>> 3 cups Bisquick
>>>>> 1/4 cup cornmeal
>>>>> 2 1/2 teaspoons baking powder
>>>>> 1 cup melted butter
>>>>> 1 cup sugar
>>>>> 1 1/4 C milk
>>>>> 3 eggs
>>>>>
>>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>>
>>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>>
>> -snip-
>>> Sounds more like cake to me. I can't imagine putting a cup of sugar in
>>> cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>>> the grocery store also very sweet?
>>
>> Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>> any pineapple in it. . . best served with Spam, I presume.<G>]
>
> OK-- I had my fun. And then I made it. Just as written. [and the
> first time I noticed "2 1/2 t baking powder-- an odd amount, and with
> Bisquick?]
>
> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
> And the butter is in the background. The corn colors it a lot
> more than I expected-- and the crumb is delightful!
>
> And just because it *is* Hawaiian, I'm tossing in a can of drained
> pineapple next time [and maybe some coconut, Bob]. We'll serve it
> with Spam, too--- because we can.
>
> Thanks for posting it dsi1-

If I ever make that it'll be for brunch. I bet it would be good
alongside sausage and eggs.

Bob

Christine wrote:

>> Polly Esther wrote:
>>
>>> Anyone have a source for stone-ground corn meal that's
>>> fresh? Getting popping corn from a fresh source has given me happy
>>> success with caramel corn and other good snacks. I'm thinking beginning
>>> with this season's corn meal might give me the edge I want.
>>
>> Because of the 2012 drought I'd imagine such a thing would be extremely
>> difficult to come by.
>
> There is always Anson Mills.
>
> http://ansonmills.com/

How would you know when the corn was harvested?

Bob

wrote in rec.food.cooking:

> On Jan 1, 4:35*pm, jmcquown > wrote:
> >
> > On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
> >
> > >> Hawaiian Cornbread
> >
> > >> 3 cups Bisquick
> > >> 1/4 cup cornmeal
>
> >
> > > Jim
> >
> > Sounds more like cake to me. *I can't imagine putting a cup of
> > sugar in cornbread. *Then again, isn't that 'Hawaiian bread' rounds
> > they sell at the grocery store also very sweet?
> >
> > Jill
> >
> >
> It sounds like cake to me as well. I've seen recipes like this before
> with waaaaay too much flour (flour doesn't belong in cornbread to my
> way of thinking) and I think they really don't like/want cornbread.
> They want cake but are trying to disguise it with cornmeal.

Go back in history though and you'll find cornbread was used when white
wheat flour was either not available or too expensive. When they had
it, most would add as much white as they could afford.

Early immigrants to the USA added levening agents to Indian flatbread
versions of 'corn bread' and sugar/sweetners.

In the more affluent homes, something not too far off jiffy-mix would
have been used with it's mix of almost cake flour white to finest
ground cornmeal. In less affluent ones, you learned to work with what
you had and raised it to a high art that is a distinct thing of love of
it's own.

I happen to like both types but normally when i make corn bread, I make
the real thing with no white flour or hint of it.

--

Christine wrote:

>>> There is always Anson Mills.
>>>
>>> http://ansonmills.com/
>>
>> How would you know when the corn was harvested?
>
> They do have a phone number listed and I expect it would be fairly
> easy to call them and find out.

I'd bet dollars to doughnuts that the person on the phone has no idea
when the corn was harvested, and will eventually come around to telling
you that it was harvested last year without really knowing one way or
the other.

Bob

On 1/2/2013 7:19 PM, cshenk wrote:
> Bob Terwilliger wrote in rec.food.cooking:
>
>> Carol wrote:
>>
>>>> I've never understood
>>>> making chili (or any food) so searingly spicy/hot you can't taste
>>>> what you're eating.
>>>>
>>> Me either. I've seen folks brag how hot their chili is. I could
>>> care less. Food is about flavor, not heat. My personal take is if
>>> the chili is so hot i need a sweet jiffy mix to make it edible,
>>> then the chili is a bad one.
>>
>> Unless they're stupid, people who make spicy chili have a high
>> tolerance for spicy food, which means that they CAN taste what
>> they're eating, and the spiciness makes it better for them. People
>> who brag about how spicy their chili is are usually actually bragging
>> about how well they tolerate capsaicin.
>>
>> Bob
>
> Grin, then call me the medium to mild set unless it's kimchee! I've
> just had too many bad experiences with depthless taste types that were
> 'hot just to prove your manhood can take it' sorts. Blech.
>
>
While some people (aka "prove your manhood" types) may have a high
tolerance to capsicum, they shouldn't dump peppers into everything.
I've been to a couple of chili cookoffs and gumbo cookoffs. The ones
who covered everything up with hot peppers didn't make it. Cooking
requires a blend of flavours, not just a lot of heat.

Jill

On Wed, 02 Jan 2013 17:31:48 -0700, Christine Dabney
> wrote:

>On Wed, 02 Jan 2013 16:22:46 -0800, Bob Terwilliger
> wrote:
>
>>Christine wrote:
>
>>> There is always Anson Mills.
>>>
>>> http://ansonmills.com/
>>
>>How would you know when the corn was harvested?
>>
>>Bob
>
>They do have a phone number listed and I expect it would be fairly
>easy to call them and find out.
>
>Christine

Corn can be held in the elevators for years before it is sold. Farmers
hold the corn until the price goes up. For the farmer, corn in
storage is like having stocks in the stock market. Sometimes the
price per bushel goes up and sometimes it goes down. The farmer must
balance the ongoing fees of storage against what he hopes to earn for
part or all of the crop.
Janet US

On Wed, 02 Jan 2013 16:38:01 -0800, Bob Terwilliger
> wrote:

>Christine wrote:
>
>>>> There is always Anson Mills.
>>>>
>>>> http://ansonmills.com/
>>>
>>> How would you know when the corn was harvested?
>>
>> They do have a phone number listed and I expect it would be fairly
>> easy to call them and find out.
>
>I'd bet dollars to doughnuts that the person on the phone has no idea
>when the corn was harvested, and will eventually come around to telling
>you that it was harvested last year without really knowing one way or
>the other.
>
>Bob
Only the farmer and the elevator management know when it was
harvested. Unless a nearby grain mill does special grinds of a
certain farm batch, there is no way to know what multiple years from
different farms are mixed in a batch of grain.
Janet US

On Wednesday, January 2, 2013 6:19:28 PM UTC-6, cshenk wrote:
> Bob Terwilliger wrote in rec.food.cooking:
>
>
>
> > Carol wrote:
>
> >
>
> > > > I've never understood
>
> > > > making chili (or any food) so searingly spicy/hot you can't taste
>
> > > > what you're eating.
>
> > > >
>
> > > Me either. I've seen folks brag how hot their chili is. I could
>
> > > care less. Food is about flavor, not heat. My personal take is if
>
> > > the chili is so hot i need a sweet jiffy mix to make it edible,
>
> > > then the chili is a bad one.
>
> >
>
> > Unless they're stupid, people who make spicy chili have a high
>
> > tolerance for spicy food, which means that they CAN taste what
>
> > they're eating, and the spiciness makes it better for them. People
>
> > who brag about how spicy their chili is are usually actually bragging
>
> > about how well they tolerate capsaicin.
>
> >
>
> > Bob
>
>
>
> Grin, then call me the medium to mild set unless it's kimchee! I've
>
> just had too many bad experiences with depthless taste types that were
>
> 'hot just to prove your manhood can take it' sorts. Blech.
>
I'm sure a lot of folks are into that mindset, but real capsaicin fans are not into impressing anyone with their tolerance. We love the sensation, and we love the foods we apply the chile to, and the heat never covers up the flavors, but is a separate aspect, as much as hearing is distinct from touch. Listen, intense people might do extreme things with capsaicin, but that's so far outside the norm of just enjoying chilies. Heck, my wife adores hot peppers, and she is the epitome of unpretentiousness. She doesn't go as hot as me, but we both enjoy the flavors.

If you care to learn which flavors you like, and are careful to limit the heat as you build a tolerance, you can appreciate the variety of hot capsicums. Some you might like, some maybe you wouldn't like. I'm not fond of the flavor of habaneros. I love jalapenos raw, and Anaheims stewed, sweet peppers cooked minimally or soft. I prefer some chilies fresh, and some dried and reconstituted. Hot peppers are not primarily about guys impressing their bros.

--Bryan

On Wed, 02 Jan 2013 15:04:05 -0500, jmcquown >
wrote:

> >
> "Not going to be a part of dinner" would be the difference. I grew up
> with mac & cheese being served as a main dish. A baked casserole often
> with ham or sliced kielbas added to make it a main dish. Ditto
> scalloped potatoes and au gratin potatoes... and I'm not talking
> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
> waited for that until years later. LOL

Mac & cheese is never a main dish at my house. It's a snack or a side
dish. When it's a snack, it comes from the box. When it's a side
dish, I make it from scratch.

Scalloped potatoes are never a snack and rarely a side dish for me....
but I prefer the box because I follow the directions on the package,
they cook up fine. When I make them from scratch (following a
recipe), they're always undercooked and it takes a couple of
reheatings to get them to the right stage of doneness, so I don't make
that stuff. It's not worth it to me to make it any more than I do
just to get the timing down because I don't like it very much in the
first place.

--
Food is an important part of a balanced diet.

sf > wrote:

>On Wed, 02 Jan 2013 15:04:05 -0500, jmcquown >

>> I grew up
>> with mac & cheese being served as a main dish. A baked casserole often
>> with ham or sliced kielbas added to make it a main dish. Ditto
>> scalloped potatoes and au gratin potatoes... and I'm not talking
>> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
>> waited for that until years later. LOL

>Mac & cheese is never a main dish at my house. It's a snack or a side
>dish. When it's a snack, it comes from the box. When it's a side
>dish, I make it from scratch.

Mac & cheese is considerably more suitable as a main dish than
would be au grautin potatoes, due to the vastly better nutrient value
of wheat (macaroni) relative to potatoes.

I can't really picture au grautin potatoes as a satisfactory main dish.

Steve

On Tue, 01 Jan 2013 10:25:13 -0600, George Leppla
> wrote:

> On 1/1/2013 9:23 AM, jmcquown wrote:
>
> >>> I had a hankering for cornbread or corn muffins but I really didn't feel
> >>> like making it from scratch. (I know, it's not difficult. I make
> >>> cornbread a lot.)
> >>>
> >>> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
> >>> as well use it. Now I remember why it's awful! Way too much sugar.
> >>>
> >>> From now on I'll stick to the from scratch recipe I've been using for
> >>> years. I don't even recall buying that box of muffin mix.
> >>>
> >>> Jill
>
>
> That Jiffy type of sweet cornbread was the only kind I ever had until I
> moved to TX. Becca's cornbread (cooked in a cast iron skillet) is
> nowhere near as sweet.
>
> I like them both... the Jiffy type is good as a muffin or by itself and
> the Southern kind is good when you eat it with a meal instead of bread
> or rolls.
>
> Different strokes.
>

Co-incidentally, I found this recipe tonight and plan to try it the
next time I want cornbread. It's supposed to be a Jiffy-like flavor,
but a little moister which I will like. Remember I said I've evolved
to think Jiffy is a little too sweet or me? I will start by leaving
out the 1/4 c sugar and see how it goes. There's still plenty of
sweetness left!
http://blackjackbakehouse.com/home/2...cornbread.html



--
Food is an important part of a balanced diet.

On Wednesday, January 2, 2013 10:00:51 PM UTC-6, sf wrote:
>
> Scalloped potatoes are never a snack and rarely a side dish for me....
>
> but I prefer the box because I follow the directions on the package,
>
> they cook up fine. When I make them from scratch (following a
>
> recipe), they're always undercooked and it takes a couple of
>
> reheatings to get them to the right stage of doneness, so I don't make
>
> that stuff. It's not worth it to me to make it any more than I do
>
> just to get the timing down because I don't like it very much in the
>
> first place.
>
So, it kind of like the "I'm not a doctor, but I play one on TV" commercial.. "I can't cook, but I do spend a lot of time on a cooking newsgroup." Betty Crocker boxed potatoes are garbage, and if you can't do better than that, you're a pathetic excuse for a cook.

--Bryan

On Tuesday, January 1, 2013 5:22:59 PM UTC-6, Ema Nymton wrote:
> On 1/1/2013 2:03 PM, Melba's Jammin' wrote:
>
>
>
> > jmcquown > wrote:
>
>
>
> >> From now on I'll stick to the from scratch recipe I've been using for
>
> >> years. I don't even recall buying that box of muffin mix.
>
> >>
>
> >> Jill
>
> >
>
> > <whispers> I like it.
>
>
>
>
>
> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
>
> again a few years ago, and I love it. We grow, we change.
>
As people get older, they often lose their ability to discern between decent food and crap. It has to do with loss of the sense of smell.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579627/
I figure that's why old people can stand living in musty old houses. I'm sure that it also makes it easier to deal with the odors associated with nursing homes.
>
> Becca

--Bryan

sf > wrote:

-snip-
>>
>
>Co-incidentally, I found this recipe tonight and plan to try it the
>next time I want cornbread. It's supposed to be a Jiffy-like flavor,
>but a little moister which I will like. Remember I said I've evolved
>to think Jiffy is a little too sweet or me? I will start by leaving
>out the 1/4 c sugar and see how it goes. There's still plenty of
>sweetness left!
>http://blackjackbakehouse.com/home/2...cornbread.html
>

I'm good with the Hawaiian one dsi1 posted--[as is my wife who is a
Jiffy fan- she says 'Same flavor- but moister.] - But those 'Mexican
honey puffs' and 'cookie butter babies' [with Biscoff spread] sure
look sinful.<g>

Jim

On Thu, 3 Jan 2013 03:52:11 -0800 (PST), Bryan
> wrote:

> On Wednesday, January 2, 2013 10:00:51 PM UTC-6, sf wrote:
> >
> > Scalloped potatoes are never a snack and rarely a side dish for me....
> >
> > but I prefer the box because I follow the directions on the package,
> >
> > they cook up fine. When I make them from scratch (following a
> >
> > recipe), they're always undercooked and it takes a couple of
> >
> > reheatings to get them to the right stage of doneness, so I don't make
> >
> > that stuff. It's not worth it to me to make it any more than I do
> >
> > just to get the timing down because I don't like it very much in the
> >
> > first place.
> >
> So, it kind of like the "I'm not a doctor, but I play one on TV" commercial. "I can't cook, but I do spend a lot of time on a cooking newsgroup." Betty Crocker boxed potatoes are garbage, and if you can't do better than that, you're a pathetic excuse for a cook.
>
Read for comprehension sometime.


--
Food is an important part of a balanced diet.

On Thursday, January 3, 2013 8:40:20 AM UTC-6, sf wrote:
> On Thu, 3 Jan 2013 03:52:11 -0800 (PST), Bryan
>
> > wrote:
>
>
>
> > On Wednesday, January 2, 2013 10:00:51 PM UTC-6, sf wrote:
>
> > >
>
> > > Scalloped potatoes are never a snack and rarely a side dish for me.....
>
> > >
>
> > > but I prefer the box because I follow the directions on the package,
>
> > >
>
> > > they cook up fine. When I make them from scratch (following a
>
> > >
>
> > > recipe), they're always undercooked and it takes a couple of
>
> > >
>
> > > reheatings to get them to the right stage of doneness, so I don't make
>
> > >
>
> > > that stuff. It's not worth it to me to make it any more than I do
>
> > >
>
> > > just to get the timing down because I don't like it very much in the
>
> > >
>
> > > first place.
>
> > >
>
> > So, it kind of like the "I'm not a doctor, but I play one on TV" commercial. "I can't cook, but I do spend a lot of time on a cooking newsgroup." Betty Crocker boxed potatoes are garbage, and if you can't do better than that, you're a pathetic excuse for a cook.
>
> >
>
> Read for comprehension sometime.
>
Oh, I'm sorry. Is "prefer the box" a euphemism for something? I thought you wrote that the Hamburger Helper type potatoes are better than your attempts at making them from scratch. Please explain, and correct my lack of "comprehension" of your post.

--Bryan

On 1/2/2013 11:05 PM, Steve Pope wrote:
> sf > wrote:
>
>> On Wed, 02 Jan 2013 15:04:05 -0500, jmcquown >
>
>>> I grew up
>>> with mac & cheese being served as a main dish. A baked casserole often
>>> with ham or sliced kielbas added to make it a main dish. Ditto
>>> scalloped potatoes and au gratin potatoes... and I'm not talking
>>> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
>>> waited for that until years later. LOL
>
>> Mac & cheese is never a main dish at my house. It's a snack or a side
>> dish. When it's a snack, it comes from the box. When it's a side
>> dish, I make it from scratch.
>
> Mac & cheese is considerably more suitable as a main dish than
> would be au grautin potatoes, due to the vastly better nutrient value
> of wheat (macaroni) relative to potatoes.
>
> I can't really picture au grautin potatoes as a satisfactory main dish.
>
> Steve
>
As I've said many times, my mother hated to cook. I guess she figured
if she added diced ham or smoked sausage or something to scalloped
potatoes or au gratin potatoes that was dinner. She wasn't thinking
about nutrition, just putting something on the table. She'd serve a
green vegetable as the side dish.

Note: Dad was stationed overseas a few times, but when he was home he
didn't seem to think this was an odd dinner, either.

Jill

On Thu, 3 Jan 2013 07:43:10 -0800 (PST), Bryan
> wrote:

> On Thursday, January 3, 2013 8:40:20 AM UTC-6, sf wrote:
> > On Thu, 3 Jan 2013 03:52:11 -0800 (PST), Bryan
> >
> > > wrote:
> >
> >
> >
> > > On Wednesday, January 2, 2013 10:00:51 PM UTC-6, sf wrote:
> >
> > > >
> >
> > > > Scalloped potatoes are never a snack and rarely a side dish for me....
> >
> > > >
> >
> > > > but I prefer the box because I follow the directions on the package,
> >
> > > >
> >
> > > > they cook up fine. When I make them from scratch (following a
> >
> > > >
> >
> > > > recipe), they're always undercooked and it takes a couple of
> >
> > > >
> >
> > > > reheatings to get them to the right stage of doneness, so I don't make
> >
> > > >
> >
> > > > that stuff. It's not worth it to me to make it any more than I do
> >
> > > >
> >
> > > > just to get the timing down because I don't like it very much in the
> >
> > > >
> >
> > > > first place.
> >
> > > >
> >
> > > So, it kind of like the "I'm not a doctor, but I play one on TV" commercial. "I can't cook, but I do spend a lot of time on a cooking newsgroup." Betty Crocker boxed potatoes are garbage, and if you can't do better than that, you're a pathetic excuse for a cook.
> >
> > >
> >
> > Read for comprehension sometime.
> >
> Oh, I'm sorry. Is "prefer the box" a euphemism for something? I thought you wrote that the Hamburger Helper type potatoes are better than your attempts at making them from scratch. Please explain, and correct my lack of "comprehension" of your post.
>

First of all, you've mixed Jill up with me and she was talking about
what her mother cooked, not what she cooks. I didn't claim to make
the box very often and haven't for years, but I'd rather make the box
and I told you why. It's the cooking time that is my Waterloo and I
don't make them often to perfect it or care. The box works for me and
that's what I use. I bought potatoes last week to make scalloped
potatoes and I'm so not into it, I probably won't. What I like most
is boxed macaroni and cheese. I can choose to eat what I want, when I
want; because I'm an adult and adults can do that. I choose to make
the cauliflower and ham au gratin that Bob Terwilliger suggested, not
some potato casserole.

I think you eat a lot of unhealthy crap when you cram all that fat
down your gullet at once; but I'm not ranting on and on about it,
dictating that you should or shouldn't do and calling you names
because that's what you choose to do something different from what I
think you should do. Do what you want, it's your body. You'll find
out soon enough what you're not doing to your arteries any favors and
then you'll be dictating some other regime from your newly enlightened
state of mind.

--
Food is an important part of a balanced diet.

On Thursday, January 3, 2013 10:58:44 AM UTC-6, sf wrote:
> On Thu, 3 Jan 2013 07:43:10 -0800 (PST), Bryan
>
> > wrote:
>
>
>
> > On Thursday, January 3, 2013 8:40:20 AM UTC-6, sf wrote:
>
> > > On Thu, 3 Jan 2013 03:52:11 -0800 (PST), Bryan
>
> > >
>
> > > > wrote:
>
> > >
>
> > >
>
> > >
>
> > > > On Wednesday, January 2, 2013 10:00:51 PM UTC-6, sf wrote:
>
> > >
>
> > > > >
>
> > >
>
> > > > > Scalloped potatoes are never a snack and rarely a side dish for me....
>
> > >
>
> > > > >
>
> > >
>
> > > > > but I prefer the box because I follow the directions on the package,
>
> > >
>
> > > > >
>
> > >
>
> > > > > they cook up fine. When I make them from scratch (following a
>
> > >
>
> > > > >
>
> > >
>
> > > > > recipe), they're always undercooked and it takes a couple of
>
> > >
>
> > > > >
>
> > >
>
> > > > > reheatings to get them to the right stage of doneness, so I don't make
>
> > >
>
> > > > >
>
> > >
>
> > > > > that stuff. It's not worth it to me to make it any more than I do
>
> > >
>
> > > > >
>
> > >
>
> > > > > just to get the timing down because I don't like it very much in the
>
> > >
>
> > > > >
>
> > >
>
> > > > > first place.
>
> > >
>
> > > > >
>
> > >
>
> > > > So, it kind of like the "I'm not a doctor, but I play one on TV" commercial. "I can't cook, but I do spend a lot of time on a cooking newsgroup." Betty Crocker boxed potatoes are garbage, and if you can't do better than that, you're a pathetic excuse for a cook.
>
> > >
>
> > > >
>
> > >
>
> > > Read for comprehension sometime.
>
> > >
>
> > Oh, I'm sorry. Is "prefer the box" a euphemism for something? I thought you wrote that the Hamburger Helper type potatoes are better than your attempts at making them from scratch. Please explain, and correct my lack of "comprehension" of your post.
>
> . I didn't claim to make
>
> the box very often and haven't for years, but I'd rather make the box
>
> and I told you why. It's the cooking time that is my Waterloo and I
>
> don't make them often to perfect it or care. The box works for me and
>
> that's what I use.
>
>
> I think you eat a lot of unhealthy crap when you cram all that fat
>
> down your gullet at once

The cheesy spinach, no question, but it is delicious, so much so that my 11 YO son says that other than fruit, it is his favorite food in the world. As far as the olive and other high oleic oils, you might "think" that it is unhealthy, but that's just "old wives" thinking. The difference is, when I eat unhealthful foods, it is because they are spectacular, and that doesn't describe anything brought to you by the maker of Hamburger Helper.

--Bryan

On Wednesday, January 2, 2013 2:17:29 PM UTC-6, dsi1 wrote:
> On 1/2/2013 10:03 AM, wrote:
>
> > On Wednesday, January 2, 2013 1:21:37 PM UTC-6, dsi1 wrote:
>
> >> On 1/2/2013 3:11 AM, Bryan wrote:
>
> >>
>
> >>>
>
> >>
>
> >>> Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
> >>
>
> >>>
>
> >>
>
> >>> --Bryan
>
> >>
>
> >>>
>
> >>
>
> >>
>
> >>
>
> >> Don't be so smug and superior. One of these days you'll be happy to wolf
>
> >>
>
> >> down all those things you turn your nose up at. You just ain't been
>
> >>
>
> >> hungry enough.
>
> >>
>
> > I've lived on the street, and I'd have happily scarfed down that stuff, even <wretch> the slighly browned canned pineapple. Things didn't need to taste good when I was that hungry. I feel lucky that I don't have to eat bad tasting food anymore.
>
> >
>
> > --Bryan
>
> >
>
>
>
> I knew this. Why such a disdain for those things (and those people, for
>
> that matter) that helped you survive?

I guess you could say that this product "helped [me] survive," but I don't think it was trying to do me any favors.
http://save-a-lot.com/products/2-fam...oodles-and-bee

And if by people, you mean John, who diverted doughnuts that should have been thrown in the dumpster, he completely started the conflict, and kept egging me on.

--Bryan

jmcquown wrote in rec.food.cooking:

> On 1/2/2013 7:19 PM, cshenk wrote:
> > Bob Terwilliger wrote in rec.food.cooking:
> >
> > > Carol wrote:
> > >
> > > > > I've never understood
> > > > > making chili (or any food) so searingly spicy/hot you can't
> > > > > taste what you're eating.
> > > > >
> > > > Me either. I've seen folks brag how hot their chili is. I
> > > > could care less. Food is about flavor, not heat. My personal
> > > > take is if the chili is so hot i need a sweet jiffy mix to make
> > > > it edible, then the chili is a bad one.
> > >
> > > Unless they're stupid, people who make spicy chili have a high
> > > tolerance for spicy food, which means that they CAN taste what
> > > they're eating, and the spiciness makes it better for them. People
> > > who brag about how spicy their chili is are usually actually
> > > bragging about how well they tolerate capsaicin.
> > >
> > > Bob
> >
> > Grin, then call me the medium to mild set unless it's kimchee! I've
> > just had too many bad experiences with depthless taste types that
> > were 'hot just to prove your manhood can take it' sorts. Blech.
> >
> >
> While some people (aka "prove your manhood" types) may have a high
> tolerance to capsicum, they shouldn't dump peppers into everything.
> I've been to a couple of chili cookoffs and gumbo cookoffs. The ones
> who covered everything up with hot peppers didn't make it. Cooking
> requires a blend of flavours, not just a lot of heat.
>
> Jill

Yup. Shocked a few folks by winning a texas chili cookoff once and
later a few elsewhere. I did 'alternative chili' in all cases.

The neatest one was when I got my nimble fingers on 2 lbs live crawfish
and made a white bean version with some of them propped up on the sides
looking like they were sunning and others swimming about (evil grin).
Don't worry, it was very spicy but in different depth layers, not
actually 'hot'.


--