Spaghetti with tomato sauce
Toasted garlic bread

It won't cost $10. True, the tomato sauce came out of a can. I started
with plain tomato sauce, a large (28 oz.) can. I added a small can of
seeded, diced tomatoes to make it a bit more chunky. I added 4 cloves
of minced garlic and dehydrated minced onion. A bit of black pepper,
dried basil, oregano and marjoram. It's been simmering for about an
hour on low heat. It smells fantastic! I'll adjust the seasonings when
I'm done. Meanwhile, as I stir it occassionally I crush the chunks of
tomato against the side of the pot with the wooden spoon to break it
down a bit more.

Won't be long before I drop the spaghetti in boiling water. The garlic
bread is "Texas Toast" with brushed with butter and sprinkled with salt
and garlic powder. Not authentic but quick and good enough for this
easy dinner.

Jill

On Tuesday, January 19, 2016 at 4:30:59 PM UTC-6, Jill McQuown wrote:
>
> Spaghetti with tomato sauce
> Toasted garlic bread
>
> Jill
>
>
Tonight and Wednesday nights supper will be macaroni, beef,
and tomato along with cornbread. I prepared both late last
night so they would be chilled and ready to put in the truck
for the trip to work.

On 1/19/2016 5:30 PM, jmcquown wrote:
> Spaghetti with tomato sauce
> Toasted garlic bread
>
> It won't cost $10. True, the tomato sauce came out of a can. I started
> with plain tomato sauce, a large (28 oz.) can. I added a small can of
> seeded, diced tomatoes to make it a bit more chunky. I added 4 cloves
> of minced garlic and dehydrated minced onion. A bit of black pepper,
> dried basil, oregano and marjoram. It's been simmering for about an
> hour on low heat. It smells fantastic! I'll adjust the seasonings when
> I'm done. Meanwhile, as I stir it occassionally I crush the chunks of
> tomato against the side of the pot with the wooden spoon to break it
> down a bit more.
>
> Won't be long before I drop the spaghetti in boiling water. The garlic
> bread is "Texas Toast" with brushed with butter and sprinkled with salt
> and garlic powder. Not authentic but quick and good enough for this
> easy dinner.
>
> Jill
>
>
That sounds wonderful. Especially the Texas toast. Now I want some
spaghetti! Earlier I made a simple steak and cheese sandwich because I'm
tired and working too many hours and I even think I'm getting a cold.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"jmcquown" > wrote in message
...
> Spaghetti with tomato sauce
> Toasted garlic bread
>
> It won't cost $10. True, the tomato sauce came out of a can. I started
> with plain tomato sauce, a large (28 oz.) can. I added a small can of
> seeded, diced tomatoes to make it a bit more chunky. I added 4 cloves of
> minced garlic and dehydrated minced onion. A bit of black pepper, dried
> basil, oregano and marjoram. It's been simmering for about an hour on low
> heat. It smells fantastic! I'll adjust the seasonings when I'm done.
> Meanwhile, as I stir it occassionally I crush the chunks of tomato against
> the side of the pot with the wooden spoon to break it down a bit more.
>
> Won't be long before I drop the spaghetti in boiling water. The garlic
> bread is "Texas Toast" with brushed with butter and sprinkled with salt
> and garlic powder. Not authentic but quick and good enough for this easy
> dinner.
>
> Jill

I need to go in and finish my crumbs. I just put some penne and cheese in a
casserole. I used a small amount of Bandon cheddar but apparently the
shredding motion didn't go so well with my thyroid wound so switched to a
soon to expire triangle of Beecher's Flagship. I threatened it with a steak
knife and by some miracle it mostly went to little chunks for me. I just
needed to Ninja it a wee bit. Into the pot it went. I finished with three
Kraft singles and a single serve of Philly cream cheese. Little salt, pinch
of dry mustard and a little chopped onion. Of course all of this went into
a white sauce. Angela just showed very keen interest in the dish. Gee,
maybe she will eat it! Pork chops to go with that. Italian blend salad and
those garlic green beans that I forgot to serve yesterday. I may not be
home tomorrow come dinner time and someone here might need soft foods.
Won't get into why.

For myself, hamburger gravy with lots of celery, green pepper and onion over
mashed potatoes.

I do wish I could eat the mac and cheese. It looks and smells sooo good! I
don't think I have ever made a bad one, no matter what cheese I put in. I
just don't normally oven bake with crumbs because that's not how I like it
but... 4 slices of bread were staring me in the eye and even though I love
that kind, I can't eat it right now because it has soy. I have to avoid soy
for perhaps another day or three.

I just put some Crescent rolls in the oven. I'm going all out!

> wrote in message
...
> On Tuesday, January 19, 2016 at 4:30:59 PM UTC-6, Jill McQuown wrote:
>>
>> Spaghetti with tomato sauce
>> Toasted garlic bread
>>
>> Jill
>>
>>
> Tonight and Wednesday nights supper will be macaroni, beef,
> and tomato along with cornbread. I prepared both late last
> night so they would be chilled and ready to put in the truck
> for the trip to work.

I make that once in a while but we ate it so often when I was a kid that I
really got pretty burned out on the stuff. The worst was when my grandma
had to stay with us and do the cooking. She had 8 kids and hadn't figured
out yet how to scale things back. She must have doubled what she normally
made because we had it for breakfast, lunch and dinner for days. My dad
finally put the rest in the freezer and said we were done with it! He also
said she only used one pound of ground beef.

I came very close to making cornbread the other day but opted not to only
because I was afraid it would be too much for me to do. I am having extreme
trouble with rest. Right now I feel so much better on various levels that I
just want to get up and do things. Especially cook. But I shouldn't. I
have enough cooked/prepared food in the fridge now for at least three days.
So I will just stay out of the kitchen. They can grab and go now or heat
and eat.

On Tue, 19 Jan 2016 17:30:54 -0500, jmcquown >
wrote:

> Spaghetti with tomato sauce
> Toasted garlic bread
>
> It won't cost $10. True, the tomato sauce came out of a can.

Avgolemono (Greek Chicken-Egg-Lemon Soup with rice) tonight: shortcut
version that began with a box.

--

sf

"Cheryl" > wrote in message
eb.com...

> That sounds wonderful. Especially the Texas toast. Now I want some
> spaghetti! Earlier I made a simple steak and cheese sandwich because I'm
> tired and working too many hours and I even think I'm getting a cold.

Because you work such long hours, so you make and freeze meals at the
weekends? I think you would appreciated them when you have been working
such long hours.


--
http://www.helpforheroes.org.uk/shop/

On Tuesday, January 19, 2016 at 5:30:59 PM UTC-5, Jill McQuown wrote:
> Spaghetti with tomato sauce
> Toasted garlic bread
>
> It won't cost $10. True, the tomato sauce came out of a can. I started
> with plain tomato sauce, a large (28 oz.) can. I added a small can of
> seeded, diced tomatoes to make it a bit more chunky. I added 4 cloves
> of minced garlic and dehydrated minced onion. A bit of black pepper,
> dried basil, oregano and marjoram. It's been simmering for about an
> hour on low heat. It smells fantastic! I'll adjust the seasonings when
> I'm done. Meanwhile, as I stir it occassionally I crush the chunks of
> tomato against the side of the pot with the wooden spoon to break it
> down a bit more.
>
> Won't be long before I drop the spaghetti in boiling water. The garlic
> bread is "Texas Toast" with brushed with butter and sprinkled with salt
> and garlic powder. Not authentic but quick and good enough for this
> easy dinner.

Mine was a big tossed salad, two deviled eggs (just had a hankering
for them, and I'd boiled up a half dozen on Sunday) and multigrain
bread drizzled with a big of olive oil and sprinkled with coarse salt.

Tonight will be either lentil soup or another big salad with the last
two hard-boiled eggs cut up on it.

Cindy Hamilton

On Tuesday, January 19, 2016 at 9:12:13 PM UTC-6, Julie Bove wrote:
>
> > wrote in message
>
> > Tonight and Wednesday nights supper will be ...... along with cornbread..
>
> I came very close to making cornbread the other day but opted not to only
> because I was afraid it would be too much for me to do.
>
Cornbread, at least the way it's pretty much made in the
South, is an easy dish. Cornmeal (I prefer the self-rising
variety), an egg, milk or buttermilk, and a HOT greased
skillet. Into the oven for 20 minutes, more or less, at
400°.

l not -l wrote:
>
> +1 The most taxing part of making southern cornbread is lifting the full
> cast iron skillet 8-)

I don't bother. I use an 8" round cake pan and it turns out good. Main
thing is to butter the top well after it comes out of the oven.

IMO, cast iron skillets are very over rated. I have a set of 3, nicely
seasoned, and I've still never used one in the past 10 years.

"l not -l" wrote:
>
>The most taxing part of making southern cornbread is lifting the full
>cast iron skillet 8-)

Easy solution... use two small pans rather than one large pan.
I much prefer corn muffins, with four muffin pans I bake two dozen
jumbos. I like to use about one third medium cornmeal, greatly
improves the texture... I find the typical southern cornbread too
cakey.

On 1/21/2016 10:12 AM, Brooklyn1 wrote:
> "l not -l" wrote:
>>
>> The most taxing part of making southern cornbread is lifting the full
>> cast iron skillet 8-)
>
> Easy solution... use two small pans rather than one large pan.
> I much prefer corn muffins, with four muffin pans I bake two dozen
> jumbos. I like to use about one third medium cornmeal, greatly
> improves the texture... I find the typical southern cornbread too
> cakey.
>
That's a funny thing to say... I find northern cornbread to be cakey.
And sweet! Cornbread is not supposed to be sweet.

Jill

jmcquown wrote:
>
> On 1/21/2016 10:12 AM, Brooklyn1 wrote:
> > "l not -l" wrote:
> >>
> >> The most taxing part of making southern cornbread is lifting the full
> >> cast iron skillet 8-)
> >
> > Easy solution... use two small pans rather than one large pan.
> > I much prefer corn muffins, with four muffin pans I bake two dozen
> > jumbos. I like to use about one third medium cornmeal, greatly
> > improves the texture... I find the typical southern cornbread too
> > cakey.
> >
> That's a funny thing to say... I find northern cornbread to be cakey.
> And sweet! Cornbread is not supposed to be sweet.

It is in my part of the south. As rare as I make cornbread, I use the
Jiffy box. It contains sugar. I tried my own from scratch once with no
sugar and it was very bland. Just my tastes, not trying to dictate any
specific recipe or cooking method.

On 1/21/2016 11:00 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 1/21/2016 10:12 AM, Brooklyn1 wrote:
>>> "l not -l" wrote:
>>>>
>>>> The most taxing part of making southern cornbread is lifting the full
>>>> cast iron skillet 8-)
>>>
>>> Easy solution... use two small pans rather than one large pan.
>>> I much prefer corn muffins, with four muffin pans I bake two dozen
>>> jumbos. I like to use about one third medium cornmeal, greatly
>>> improves the texture... I find the typical southern cornbread too
>>> cakey.
>>>
>> That's a funny thing to say... I find northern cornbread to be cakey.
>> And sweet! Cornbread is not supposed to be sweet.
>
> It is in my part of the south. As rare as I make cornbread, I use the
> Jiffy box. It contains sugar. I tried my own from scratch once with no
> sugar and it was very bland. Just my tastes, not trying to dictate any
> specific recipe or cooking method.
>
I add about 1 Tbs. of sugar to my cornbread. And I do use a little
flour. But it's certainly not Jiffy Mix (which I find way too sweet)
and it's not cakey. I encountered cornbread with the texture of white
cake when I was in Boston. Might as well have just served me a slice of
white cake.

Oh, I use yellow cornmeal. Boli (RIP) was always teasing me about white
vs. yellow for cornbread. He lived in Virginia.

Jill

On Thu, 21 Jan 2016 11:00:03 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> On 1/21/2016 10:12 AM, Brooklyn1 wrote:
>> > "l not -l" wrote:
>> >>
>> >> The most taxing part of making southern cornbread is lifting the full
>> >> cast iron skillet 8-)
>> >
>> > Easy solution... use two small pans rather than one large pan.
>> > I much prefer corn muffins, with four muffin pans I bake two dozen
>> > jumbos. I like to use about one third medium cornmeal, greatly
>> > improves the texture... I find the typical southern cornbread too
>> > cakey.
>> >
>> That's a funny thing to say... I find northern cornbread to be cakey.
>> And sweet! Cornbread is not supposed to be sweet.
>
>It is in my part of the south. As rare as I make cornbread, I use the
>Jiffy box. It contains sugar. I tried my own from scratch once with no
>sugar and it was very bland. Just my tastes, not trying to dictate any
>specific recipe or cooking method.

I don't add any sweetener to my corn muffins, corn in of itself is
somewhat sweet. The only thing I'll add to a corn muffin is butter...
I'll typically slice it in two and toast the cut side in a pan of
butter till golden brown. Honeyville has very good corn meal and
great prices... far better than Jiffy mix:
http://shop.honeyville.com/yellow-corn-meal.html

On Thu, 21 Jan 2016 10:14:55 -0500, jmcquown >
wrote:

> That's a funny thing to say... I find northern cornbread to be cakey.
> And sweet! Cornbread is not supposed to be sweet.

I've only eaten "Northern" cornbread once that I would call cakey and
sweet. It seems to be popular in one area to the North of you on the
East coast, but I forget where I was in at the time... it was up
somewhere around Cape Cod.

--

sf

"Gary" > wrote in message ...
>l not -l wrote:
>>
>> +1 The most taxing part of making southern cornbread is lifting the
>> full
>> cast iron skillet 8-)
>
> I don't bother. I use an 8" round cake pan and it turns out good. Main
> thing is to butter the top well after it comes out of the oven.
>
> IMO, cast iron skillets are very over rated. I have a set of 3, nicely
> seasoned, and I've still never used one in the past 10 years.

You should use it for cornbread, but maybe you don't like the really crispy
crust that you can't get with other type pans.

Cheri

"jmcquown" > wrote in message
...
> On 1/21/2016 10:12 AM, Brooklyn1 wrote:
>> "l not -l" wrote:
>>>
>>> The most taxing part of making southern cornbread is lifting the full
>>> cast iron skillet 8-)
>>
>> Easy solution... use two small pans rather than one large pan.
>> I much prefer corn muffins, with four muffin pans I bake two dozen
>> jumbos. I like to use about one third medium cornmeal, greatly
>> improves the texture... I find the typical southern cornbread too
>> cakey.
>>
> That's a funny thing to say... I find northern cornbread to be cakey. And
> sweet! Cornbread is not supposed to be sweet.
>
> Jill

Heard that, at least not for me.

Cheri

On Thu, 21 Jan 2016 11:00:03 -0500, Gary > wrote:

> It is in my part of the south. As rare as I make cornbread, I use the
> Jiffy box. It contains sugar. I tried my own from scratch once with no
> sugar and it was very bland. Just my tastes, not trying to dictate any
> specific recipe or cooking method.

I use Martha Stewart's recipe, it's easily cut in half. All you need
is a loaf pan to cook it in.

My big variations are to
1. use salted butter and eliminate the separate salt ingredient
2. use 1/2 tsp baking soda, stir it into the buttermilk (no baking
powder)

Buttermilk Cornbread
Makes 9 servings

Ingredients

1/4 cup unsalted butter, melted, plus more, room temperature, for
baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2
teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
2 eggs

Directions

Preheat oven to 400 degrees.

Butter a 9-inch square baking pan. In a large bowl, combine cornmeal,
flour, sugar, baking powder, baking soda (if using), and salt. In a
medium bowl, whisk together buttermilk, butter, and eggs (mixture
might appear curdled). Add to flour mixture and stir just until
combined (do not overmix). Transfer to baking pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25
minutes. Let cool on a wire rack 15 minutes before serving.

I usually cut the recipe in half, so I use a loaf pan for that. When
I make the full recipe, I heat an 8 inch cast iron skillet when
preheating the oven. It really does make a crispy crust. I also have
cast iron cornbread pans with corn cob shaped indentations to make
cornbread "muffins" (for lack of a better term).

--

sf

On Thu, 21 Jan 2016 11:56:21 -0500, jmcquown >
wrote:

> I add about 1 Tbs. of sugar to my cornbread.

Definitely not enough. 2T is much better.

> And I do use a little flour.

So it's not gritty.

> But it's certainly not Jiffy Mix (which I find way too sweet)

Agree. It's not bad when you're used to it, but it's on the sweeter
side for those who aren't.

> and it's not cakey. I encountered cornbread with the texture of white
> cake when I was in Boston. Might as well have just served me a slice of
> white cake.

Maybe that's where I was or maybe it's a Massachusetts thing.
<shudder> I felt like it should have come with frosting, but at least
I finally understood what the heck you're talking about when you say
cakey and sweet. Yes it was.


--

sf

On Thu, 21 Jan 2016 21:42:49 GMT, "l not -l" > wrote:

> stone-ground corn meal

I love to use coarse polenta for mine.

--

sf

On 1/21/2016 10:05 AM, Brooklyn1 wrote:
> I don't add any
**** off you mincing little New Yawk asslicker!

sf wrote:
>Gary wrote:
>
>> It is in my part of the south. As rare as I make cornbread, I use the
>> Jiffy box. It contains sugar. I tried my own from scratch once with no
>> sugar and it was very bland. Just my tastes, not trying to dictate any
>> specific recipe or cooking method.
>
>I use Martha Stewart's recipe, it's easily cut in half. All you need
>is a loaf pan to cook it in.
>
>My big variations are to
>1. use salted butter and eliminate the separate salt ingredient
>2. use 1/2 tsp baking soda, stir it into the buttermilk (no baking
>powder)
>
>Buttermilk Cornbread
>Makes 9 servings
>
>Ingredients
>
>1/4 cup unsalted butter, melted, plus more, room temperature, for
>baking pan
>1 cup yellow cornmeal
>1 cup all-purpose flour, (spooned and leveled)

There's why southern cornbread is cakey... I don't use any wheat
flour... I use all corn meal, part fine and part medium, ratio
depending on my mood for texture.

>1/4 cup sugar

That's a ton of sugar for so small a recipe... I use NO sweetener...
corn meal in of itself is plenty sweet enough, and if I'm in the mood
for sweet I can always put some jam on my muffins, occasionally I'll
have toasted corn muffins with orange marmalade.

I've made cornbread in cast iron pans but to be honest I much prefer
jumbo corn muffins, has more crust and I can easily regulate the
crustiness by how long I bake then, I like them very well done, and I
don't use any of those silly paper cupcake liners... I can also
regulate crustiness by how liberally I grease my muffin tins, I use
Crisco, the more the crustier... I've found butter doesn't form a good
crust on any baked products. When cornbread is baked in a pan it then
needs to be sliced so there is no crust on the sliced sides.

The only corn muffin mix I liked was Washington brand, but I've not
seen it in years.

On Fri, 22 Jan 2016 13:50:23 GMT, "l not -l" > wrote:

>
>On 22-Jan-2016, sf > wrote:
>
>> On Thu, 21 Jan 2016 21:42:49 GMT, "l not -l" > wrote:
>>
>> > stone-ground corn meal
>>
>> I love to use coarse polenta for mine.
>>
>> --
>>
>> sf
>That is also what I use; Bob's Red Mill Corn Grits/Polenta. This is a
>coarse, stone ground, whole grain corn, not hominy grits. This is closest
>to what my grandmother used. She would take corn to the local mill where it
>was ground, then sieved, yielding various sizes; the coarsest was for the
>chickens, the rest ranged from grits to fine meal.

Bob's Red Mill has coarse, medium, and fine... also corn flour and
various other types... all good... Walmart carries it at good prices:
http://www.walmart.com/search/?query...ahead=cornmeal
I like Goya brand corn meals too.
I also buy fifty pound bags of cracked corn by Nutrina from the local
feed and grain, only $9 for 50 lbs... I blend it 50/50 with bird
seed... a 40 lb bag of Fancy Flight Premium Ultimate Bird Mix is
$24.75. By blending it keeps the price down and the larger birds like
the cracked corn... I go through about 300 pounds a month.

l not -l wrote:
> the coarsest was for the
> chickens, the rest ranged from grits to fine meal.

One way to feed your family I suppose...

Brooklyn1 wrote:
> I go through about 300 pounds a month.

Let me guess, you adopted Nikola Teslas's pigeon flock?

On 1/21/2016 8:12 AM, Brooklyn1 wrote:
> I find the typical southern cornbread too
> cakey.
**** off you mincing little New Yawk asslicker!

On 1/22/2016 11:32 AM, Brooklyn1 wrote:
> I've found butter doesn't form a good
> crust

Melt it before you put your cawk in her ass.

On 1/22/2016 12:27 PM, Brooklyn1 wrote:
> Bob's Red Mill has coarse, medium, and fine...

Asshole?

Wow.

A connoisseur of hiney...

On Friday, January 22, 2016 at 12:32:29 PM UTC-6, Brooklyn1 wrote:
>
> sf wrote:
> >
> >I use Martha Stewart's recipe, it's easily cut in half. All you need
> >is a loaf pan to cook it in.
> >
> >My big variations are to
> >1. use salted butter and eliminate the separate salt ingredient
> >2. use 1/2 tsp baking soda, stir it into the buttermilk (no baking
> >powder)
> >
> >Buttermilk Cornbread
> >Makes 9 servings
> >
> >Ingredients
> >
> >1/4 cup unsalted butter, melted, plus more, room temperature, for
> >baking pan
> >1 cup yellow cornmeal
> >1 cup all-purpose flour, (spooned and leveled)
>
> There's why southern cornbread is cakey... I don't use any wheat
> flour... I use all corn meal, part fine and part medium, ratio
> depending on my mood for texture.
>
>
I don't use flour and I use self-rising yellow corn meal.
It's not gritty by any imagination and it's certainly not
cakey. The only cakey cornbread I've had is when flour
is used.
>
>
> I can also
> regulate crustiness by how liberally I grease my muffin tins, I use
> Crisco, the more the crustier... I've found butter doesn't form a good
> crust on any baked products.
>
>
If you'd like to add a bit of flavor to your corn meal mixture
try greasing your pans with bacon grease.

Gary wrote in rec.food.cooking:

> l not -l wrote:
> >
> > +1 The most taxing part of making southern cornbread is lifting
> > the full cast iron skillet 8-)
>
> I don't bother. I use an 8" round cake pan and it turns out good. Main
> thing is to butter the top well after it comes out of the oven.
>
> IMO, cast iron skillets are very over rated. I have a set of 3, nicely
> seasoned, and I've still never used one in the past 10 years.

LOL, I can't live without my cast iron skillet.

--

Brooklyn1 wrote in rec.food.cooking:

> "l not -l" wrote:
> >
> > The most taxing part of making southern cornbread is lifting the
> > full cast iron skillet 8-)
>
> Easy solution... use two small pans rather than one large pan.
> I much prefer corn muffins, with four muffin pans I bake two dozen
> jumbos. I like to use about one third medium cornmeal, greatly
> improves the texture... I find the typical southern cornbread too
> cakey.

Sorry but have to laugh. Tradtional Southern corn bread is 100%
cornmeal.


--

Gary wrote in rec.food.cooking:

> jmcquown wrote:
> >
> > On 1/21/2016 10:12 AM, Brooklyn1 wrote:
> > > "l not -l" wrote:
> > > >
> > >> The most taxing part of making southern cornbread is lifting the
> > full >> cast iron skillet 8-)
> > >
> > > Easy solution... use two small pans rather than one large pan.
> > > I much prefer corn muffins, with four muffin pans I bake two dozen
> > > jumbos. I like to use about one third medium cornmeal, greatly
> > > improves the texture... I find the typical southern cornbread too
> > > cakey.
> > >
> > That's a funny thing to say... I find northern cornbread to be
> > cakey. And sweet! Cornbread is not supposed to be sweet.
>
> It is in my part of the south. As rare as I make cornbread, I use the
> Jiffy box. It contains sugar. I tried my own from scratch once with no
> sugar and it was very bland. Just my tastes, not trying to dictate any
> specific recipe or cooking method.

Umm Jiffy is fine enough but it's Yankee cornbread..


--

Brooklyn1 wrote in rec.food.cooking:

> sf wrote:
> > Gary wrote:
> >
> >> It is in my part of the south. As rare as I make cornbread, I use
> the >> Jiffy box. It contains sugar. I tried my own from scratch once
> with no >> sugar and it was very bland. Just my tastes, not trying to
> dictate any >> specific recipe or cooking method.
> >
> > I use Martha Stewart's recipe, it's easily cut in half. All you
> > need is a loaf pan to cook it in.
> >
> > My big variations are to
> > 1. use salted butter and eliminate the separate salt ingredient
> > 2. use 1/2 tsp baking soda, stir it into the buttermilk (no baking
> > powder)
> >
> > Buttermilk Cornbread
> > Makes 9 servings
> >
> > Ingredients
> >
> > 1/4 cup unsalted butter, melted, plus more, room temperature, for
> > baking pan
> > 1 cup yellow cornmeal
> > 1 cup all-purpose flour, (spooned and leveled)
>
> There's why southern cornbread is cakey... I don't use any wheat
> flour... I use all corn meal, part fine and part medium, ratio
> depending on my mood for texture.
>
> > 1/4 cup sugar
>
> That's a ton of sugar for so small a recipe... I use NO sweetener...
> corn meal in of itself is plenty sweet enough, and if I'm in the mood
> for sweet I can always put some jam on my muffins, occasionally I'll
> have toasted corn muffins with orange marmalade.
>
> I've made cornbread in cast iron pans but to be honest I much prefer
> jumbo corn muffins, has more crust and I can easily regulate the
> crustiness by how long I bake then, I like them very well done, and I
> don't use any of those silly paper cupcake liners... I can also
> regulate crustiness by how liberally I grease my muffin tins, I use
> Crisco, the more the crustier... I've found butter doesn't form a good
> crust on any baked products. When cornbread is baked in a pan it then
> needs to be sliced so there is no crust on the sliced sides.
>
> The only corn muffin mix I liked was Washington brand, but I've not
> seen it in years.

Umm Sheldon, that's a northern Yankee version of cornbread. True
southern ones use no white flour.



--

On Sat, 23 Jan 2016 16:54:55 -0600, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> sf wrote:
>> > Gary wrote:
>> >
>> >> It is in my part of the south. As rare as I make cornbread, I use
>> the >> Jiffy box. It contains sugar. I tried my own from scratch once
>> with no >> sugar and it was very bland. Just my tastes, not trying to
>> dictate any >> specific recipe or cooking method.
>> >
>> > I use Martha Stewart's recipe, it's easily cut in half. All you
>> > need is a loaf pan to cook it in.
>> >
>> > My big variations are to
>> > 1. use salted butter and eliminate the separate salt ingredient
>> > 2. use 1/2 tsp baking soda, stir it into the buttermilk (no baking
>> > powder)
>> >
>> > Buttermilk Cornbread
>> > Makes 9 servings
>> >
>> > Ingredients
>> >
>> > 1/4 cup unsalted butter, melted, plus more, room temperature, for
>> > baking pan
>> > 1 cup yellow cornmeal
>> > 1 cup all-purpose flour, (spooned and leveled)
>>
>> There's why southern cornbread is cakey... I don't use any wheat
>> flour... I use all corn meal, part fine and part medium, ratio
>> depending on my mood for texture.
>>
>> > 1/4 cup sugar
>>
>> That's a ton of sugar for so small a recipe... I use NO sweetener...
>> corn meal in of itself is plenty sweet enough, and if I'm in the mood
>> for sweet I can always put some jam on my muffins, occasionally I'll
>> have toasted corn muffins with orange marmalade.
>>
>> I've made cornbread in cast iron pans but to be honest I much prefer
>> jumbo corn muffins, has more crust and I can easily regulate the
>> crustiness by how long I bake then, I like them very well done, and I
>> don't use any of those silly paper cupcake liners... I can also
>> regulate crustiness by how liberally I grease my muffin tins, I use
>> Crisco, the more the crustier... I've found butter doesn't form a good
>> crust on any baked products. When cornbread is baked in a pan it then
>> needs to be sliced so there is no crust on the sliced sides.
>>
>> The only corn muffin mix I liked was Washington brand, but I've not
>> seen it in years.
>
>Umm Sheldon, that's a northern Yankee version of cornbread. True
>southern ones use no white flour.

Can't you read, I said I use NO wheat flour.... and saying white flour
is dumb, there's white corn meal too.

Brooklyn1 wrote in rec.food.cooking:

> On Sat, 23 Jan 2016 16:54:55 -0600, "cshenk" > wrote:
>
> > Brooklyn1 wrote in rec.food.cooking:
> >
> >> sf wrote:
> >> > Gary wrote:
> >> >
> >> >> It is in my part of the south. As rare as I make cornbread, I
> use >> the >> Jiffy box. It contains sugar. I tried my own from
> scratch once >> with no >> sugar and it was very bland. Just my
> tastes, not trying to >> dictate any >> specific recipe or cooking
> method. >> >
> >> > I use Martha Stewart's recipe, it's easily cut in half. All you
> >> > need is a loaf pan to cook it in.
> >> >
> >> > My big variations are to
> >> > 1. use salted butter and eliminate the separate salt ingredient
> >> > 2. use 1/2 tsp baking soda, stir it into the buttermilk (no
> baking >> > powder)
> >> >
> >> > Buttermilk Cornbread
> >> > Makes 9 servings
> >> >
> >> > Ingredients
> >> >
> >> > 1/4 cup unsalted butter, melted, plus more, room temperature, for
> >> > baking pan
> >> > 1 cup yellow cornmeal
> >> > 1 cup all-purpose flour, (spooned and leveled)
> >>
> >> There's why southern cornbread is cakey... I don't use any wheat
> >> flour... I use all corn meal, part fine and part medium, ratio
> >> depending on my mood for texture.
> >>
> >> > 1/4 cup sugar
> >>
> >> That's a ton of sugar for so small a recipe... I use NO
> sweetener... >> corn meal in of itself is plenty sweet enough, and
> if I'm in the mood >> for sweet I can always put some jam on my
> muffins, occasionally I'll >> have toasted corn muffins with orange
> marmalade. >>
> >> I've made cornbread in cast iron pans but to be honest I much
> prefer >> jumbo corn muffins, has more crust and I can easily
> regulate the >> crustiness by how long I bake then, I like them very
> well done, and I >> don't use any of those silly paper cupcake
> liners... I can also >> regulate crustiness by how liberally I grease
> my muffin tins, I use >> Crisco, the more the crustier... I've found
> butter doesn't form a good >> crust on any baked products. When
> cornbread is baked in a pan it then >> needs to be sliced so there is
> no crust on the sliced sides. >>
> >> The only corn muffin mix I liked was Washington brand, but I've not
> >> seen it in years.
> >
> > Umm Sheldon, that's a northern Yankee version of cornbread. True
> > southern ones use no white flour.
>
> Can't you read, I said I use NO wheat flour.... and saying white flour
> is dumb, there's white corn meal too.

Um, see the all purpose flour? Thats wheat.



--

On Sat, 23 Jan 2016 16:54:55 -0600, "cshenk" > wrote:

> Brooklyn1 wrote in rec.food.cooking:
>
> > sf wrote:
> > > Gary wrote:
> > >
> > >> It is in my part of the south. As rare as I make cornbread, I use
> > the >> Jiffy box. It contains sugar. I tried my own from scratch once
> > with no >> sugar and it was very bland. Just my tastes, not trying to
> > dictate any >> specific recipe or cooking method.
> > >
> > > I use Martha Stewart's recipe, it's easily cut in half. All you
> > > need is a loaf pan to cook it in.
> > >
> > > My big variations are to
> > > 1. use salted butter and eliminate the separate salt ingredient
> > > 2. use 1/2 tsp baking soda, stir it into the buttermilk (no baking
> > > powder)
> > >
> > > Buttermilk Cornbread
> > > Makes 9 servings
> > >
> > > Ingredients
> > >
> > > 1/4 cup unsalted butter, melted, plus more, room temperature, for
> > > baking pan
> > > 1 cup yellow cornmeal
> > > 1 cup all-purpose flour, (spooned and leveled)
> >
> > There's why southern cornbread is cakey... I don't use any wheat
> > flour... I use all corn meal, part fine and part medium, ratio
> > depending on my mood for texture.
> >
> > > 1/4 cup sugar
> >
> > That's a ton of sugar for so small a recipe... I use NO sweetener...
> > corn meal in of itself is plenty sweet enough, and if I'm in the mood
> > for sweet I can always put some jam on my muffins, occasionally I'll
> > have toasted corn muffins with orange marmalade.
> >
> > I've made cornbread in cast iron pans but to be honest I much prefer
> > jumbo corn muffins, has more crust and I can easily regulate the
> > crustiness by how long I bake then, I like them very well done, and I
> > don't use any of those silly paper cupcake liners... I can also
> > regulate crustiness by how liberally I grease my muffin tins, I use
> > Crisco, the more the crustier... I've found butter doesn't form a good
> > crust on any baked products. When cornbread is baked in a pan it then
> > needs to be sliced so there is no crust on the sliced sides.
> >
> > The only corn muffin mix I liked was Washington brand, but I've not
> > seen it in years.
>
> Umm Sheldon, that's a northern Yankee version of cornbread. True
> southern ones use no white flour.

His comments show he doesn't know his head from a hole in the ground.

--

sf