> wrote in message
...
> On Friday, June 10, 2016 at 2:19:20 PM UTC-5, dsi1 wrote:
>>
>> I had some cornbread this morning and it was a very good thing. It's a
>> Hawaiian style cornbread which means it's more like a coffecake rather
>> than a mainland cornbread. This was split in half and fried on a griddle.
>> Yikes, it's good eats!
>>
>> http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
>>
>>
> Ooooh, that does look scrumptious.

It really does.

Cheri

On Friday, June 10, 2016 at 12:48:13 PM UTC-10, wrote:
> On Friday, June 10, 2016 at 2:19:20 PM UTC-5, dsi1 wrote:
> >
> > I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
> >
> > http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
> >
> >
> Ooooh, that does look scrumptious.

It's been a sweet day. I had that for breakfast, some very sweet bean and mochi soup, and some macarons that my daughter made. Hoo boy, they're wonderful. Too bad they're so small. I plan on eating more of these macarons during whatever time I have left in this world.

https://www.amazon.com/gp/photos/gal...QkO9t9-xpOsoNg

On Friday, June 10, 2016 at 1:31:09 PM UTC-10, Nancy2 wrote:
> Dsi1, you could skip the grilling of the cornbread...just do as we do...split in half
> horizontally while it is very hot, pat it with butter, and pour maple syrup on it. If
> you add bacon or sausage and fruit, it's a great meal.
>
> N.

I have eaten cornbread as you described. It really is good eats. I wouldn't eat it that way with Hawaiian Cornbread. Adding sugar to that sweet cake would be overkill. Come to think of it, I could go for some right now but it'll just have to be postponed for a while. I'm planning on making it a short while.

dsi1 wrote:
>
> I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
>
> http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg

That does look good.

On Saturday, June 11, 2016 at 1:02:21 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
> >
> > http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
>
> That does look good.

Unfortunately, it's not easy to find Hawaiian style cornbread on the mainland.

dsi1 wrote:
>Gary wrote:
>> dsi1 wrote:
>> >
>> > I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
>> >
>> > http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
>>
>> That does look good.
>
>Unfortunately, it's not easy to find Hawaiian style cornbread on the mainland.

Yeah, like everything else Hawaiian their cornbread costs three times
the price of mainland cornbread. LOL
Anyway there are as many ways to prepare corn bread as there are
people who prepare cornbread:
http://www.tasteofhome.com/recipes/creole-corn-bread
http://www.epicurious.com/recipes/me...-bread-1222022
http://www.gracekennedybelize.com/re...nut-corn-bread

On Saturday, June 11, 2016 at 7:24:17 AM UTC-10, Brooklyn1 wrote:
> dsi1 wrote:
> >Gary wrote:
> >> dsi1 wrote:
> >> >
> >> > I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
> >> >
> >> > http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
> >>
> >> That does look good.
> >
> >Unfortunately, it's not easy to find Hawaiian style cornbread on the mainland.
>
> Yeah, like everything else Hawaiian their cornbread costs three times
> the price of mainland cornbread. LOL
> Anyway there are as many ways to prepare corn bread as there are
> people who prepare cornbread:
> http://www.tasteofhome.com/recipes/creole-corn-bread
> http://www.epicurious.com/recipes/me...-bread-1222022
> http://www.gracekennedybelize.com/re...nut-corn-bread


Hawaiian style cornbread is mostly something you'd eat for breakfast or eat with coffee in a relaxed manner. You wouldn't eat it for dinner and it definitely does not go well with chili. It has a high amount of sugar and butter and just a smidgen of cornmeal. It's fairly unique as far as cornbread goes.

I got my recipe from my wife's friend back in 74 while we were in college. We had to meet her in a Christian reading room and she handed it off to me. It was carefully handwritten on a single piece of paper. It certainly had a air of intrigue - I have no idea what that was all about. If I still had the paper, I think I'd frame it. OTOH, I guess you could say it was the holy grail of cornbread recipes.

On Wed, 08 Jun 2016 08:49:35 -0600, Janet B >
wrote:

>On Wed, 8 Jun 2016 08:40:06 -0400, jmcquown >
>wrote:
>
>>On 6/8/2016 12:35 AM, wrote:
>>> On Tuesday, June 7, 2016 at 8:03:32 PM UTC-5, Jill McQuown wrote:
>>>>
>>>>> He might even find some at a flea market.
>>>>>
>>>> I don't know about Dave finding corn stick pans at a flea market. He
>>>> lives in Canada. They are available on ebay and other online sources.
>>>>
>>>> Jill
>>>>
>>>>
>>> I was supposing he had a flea market like around here, if not,
>>> then yes, an online site would be his best bet.
>>>
>>It was a guess on my part considering where he lives and he said corn
>>sticks/bread isn't the norm in Canada. I've had mine for decades, I
>>don't remember where I got it.
>>
>>Jill
>I'm going to pick an inexpensive one up from my supermarket. The
>sticks look thin enough that they would be crispy. I have a hard time
>with corn as the mouth feel is so very dry.
>Janet US

Wouldn't you know it! None of the stores I shop have the corn stick
pan. I wasn't ready to drive around town to look so I came home and
ordered it from Amazon Prime. It'll be here Tuesday. I'll season it
in the covered grill. That will keep the smell and drips out of the
house.
Janet US

On 6/11/2016 4:43 PM, Janet B wrote:
> On Wed, 08 Jun 2016 08:49:35 -0600, Janet B >
> wrote:
>
>> On Wed, 8 Jun 2016 08:40:06 -0400, jmcquown >
>> wrote:
>>
>>> It was a guess on my part considering where he lives and he said corn
>>> sticks/bread isn't the norm in Canada. I've had mine for decades, I
>>> don't remember where I got it.
>>>
>>> Jill
>> I'm going to pick an inexpensive one up from my supermarket. The
>> sticks look thin enough that they would be crispy. I have a hard time
>> with corn as the mouth feel is so very dry.
>> Janet US
>
> Wouldn't you know it! None of the stores I shop have the corn stick
> pan. I wasn't ready to drive around town to look so I came home and
> ordered it from Amazon Prime. It'll be here Tuesday. I'll season it
> in the covered grill. That will keep the smell and drips out of the
> house.
> Janet US
>
Shucks! (no pun intended) The corn sticks do come out nice and crispy
on the outside. The insides are moist due to the egg and buttermilk (or
faux buttermilk, that is, milk soured with a bit of vinegar since I
rarely have buttermilk). Also the fat added to the mixture - be it
butter or shortening. I'd still recommend lightly oiling it again
before you add the batter. As I said, I've had mine for decades and I
still grease the pan, albeit lightly. When done, just wipe it off and
put it away for the next use.

Jill

On Sat, 11 Jun 2016 12:43:32 -0700 (PDT), dsi1 >
wrote:

>On Saturday, June 11, 2016 at 7:24:17 AM UTC-10, Brooklyn1 wrote:
>> dsi1 wrote:
>> >Gary wrote:
>> >> dsi1 wrote:
>> >> >
>> >> > I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
>> >> >
>> >> > http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
>> >>
>> >> That does look good.
>> >
>> >Unfortunately, it's not easy to find Hawaiian style cornbread on the mainland.
>>
>> Yeah, like everything else Hawaiian their cornbread costs three times
>> the price of mainland cornbread. LOL
>> Anyway there are as many ways to prepare corn bread as there are
>> people who prepare cornbread:
>> http://www.tasteofhome.com/recipes/creole-corn-bread
>> http://www.epicurious.com/recipes/me...-bread-1222022
>> http://www.gracekennedybelize.com/re...nut-corn-bread
>
>
>Hawaiian style cornbread is mostly something you'd eat for breakfast or eat with coffee
>in a relaxed manner. You wouldn't eat it for dinner and it definitely does not go well
>with chili. It has a high amount of sugar and butter and just a smidgen of cornmeal.
>It's fairly unique as far as cornbread goes.

I've never considered that cornbread or any food has a particular
time/occasion for consumption... I'll just as easily eat left over
cold pasta and meatballs for breakfast as I'll eat toasted corn
muffins and fried eggs for dinner. Heck, I'll get out of bed two in
the morning for a snack when I know there's left over Chinese food in
the fridge... cold coagulated chow mein goes well followed with a
slice of cold left over pizza.

On Sat, 11 Jun 2016 18:30:44 -0400, jmcquown >
wrote:

>On 6/11/2016 4:43 PM, Janet B wrote:
>> On Wed, 08 Jun 2016 08:49:35 -0600, Janet B >
>> wrote:
>>
>>> On Wed, 8 Jun 2016 08:40:06 -0400, jmcquown >
>>> wrote:
>>>
>>>> It was a guess on my part considering where he lives and he said corn
>>>> sticks/bread isn't the norm in Canada. I've had mine for decades, I
>>>> don't remember where I got it.
>>>>
>>>> Jill
>>> I'm going to pick an inexpensive one up from my supermarket. The
>>> sticks look thin enough that they would be crispy. I have a hard time
>>> with corn as the mouth feel is so very dry.
>>> Janet US
>>
>> Wouldn't you know it! None of the stores I shop have the corn stick
>> pan. I wasn't ready to drive around town to look so I came home and
>> ordered it from Amazon Prime. It'll be here Tuesday. I'll season it
>> in the covered grill. That will keep the smell and drips out of the
>> house.
>> Janet US
>>
>Shucks! (no pun intended) The corn sticks do come out nice and crispy
>on the outside. The insides are moist due to the egg and buttermilk (or
>faux buttermilk, that is, milk soured with a bit of vinegar since I
>rarely have buttermilk). Also the fat added to the mixture - be it
>butter or shortening. I'd still recommend lightly oiling it again
>before you add the batter. As I said, I've had mine for decades and I
>still grease the pan, albeit lightly. When done, just wipe it off and
>put it away for the next use.
>
>Jill
Yes, I always grease the cast iron before putting the batter in. BTW,
you should try the buttermilk powder. It's an excellent product and
good for a year in your fridge.
Janet US

On 6/11/2016 8:20 PM, Janet B wrote:
> On Sat, 11 Jun 2016 18:30:44 -0400, jmcquown >
> wrote:
>
>> On 6/11/2016 4:43 PM, Janet B wrote:
>>> On Wed, 08 Jun 2016 08:49:35 -0600, Janet B >
>>> wrote:
>>>
>>>> On Wed, 8 Jun 2016 08:40:06 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> It was a guess on my part considering where he lives and he said corn
>>>>> sticks/bread isn't the norm in Canada. I've had mine for decades, I
>>>>> don't remember where I got it.
>>>>>
>>>>> Jill
>>>> I'm going to pick an inexpensive one up from my supermarket. The
>>>> sticks look thin enough that they would be crispy. I have a hard time
>>>> with corn as the mouth feel is so very dry.
>>>> Janet US
>>>
>>> Wouldn't you know it! None of the stores I shop have the corn stick
>>> pan. I wasn't ready to drive around town to look so I came home and
>>> ordered it from Amazon Prime. It'll be here Tuesday. I'll season it
>>> in the covered grill. That will keep the smell and drips out of the
>>> house.
>>> Janet US
>>>
>> Shucks! (no pun intended) The corn sticks do come out nice and crispy
>> on the outside. The insides are moist due to the egg and buttermilk (or
>> faux buttermilk, that is, milk soured with a bit of vinegar since I
>> rarely have buttermilk). Also the fat added to the mixture - be it
>> butter or shortening. I'd still recommend lightly oiling it again
>> before you add the batter. As I said, I've had mine for decades and I
>> still grease the pan, albeit lightly. When done, just wipe it off and
>> put it away for the next use.
>>
>> Jill
> Yes, I always grease the cast iron before putting the batter in. BTW,
> you should try the buttermilk powder. It's an excellent product and
> good for a year in your fridge.
> Janet US
>
I've used the buttermilk powder! It's nice. I don't cook this type of
quick bread very often. A couple or three times a year.

Jill

On Saturday, June 11, 2016 at 1:46:02 PM UTC-10, Brooklyn1 wrote:
> On Sat, 11 Jun 2016 12:43:32 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> >On Saturday, June 11, 2016 at 7:24:17 AM UTC-10, Brooklyn1 wrote:
> >> dsi1 wrote:
> >> >Gary wrote:
> >> >> dsi1 wrote:
> >> >> >
> >> >> > I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
> >> >> >
> >> >> > http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
> >> >>
> >> >> That does look good.
> >> >
> >> >Unfortunately, it's not easy to find Hawaiian style cornbread on the mainland.
> >>
> >> Yeah, like everything else Hawaiian their cornbread costs three times
> >> the price of mainland cornbread. LOL
> >> Anyway there are as many ways to prepare corn bread as there are
> >> people who prepare cornbread:
> >> http://www.tasteofhome.com/recipes/creole-corn-bread
> >> http://www.epicurious.com/recipes/me...-bread-1222022
> >> http://www.gracekennedybelize.com/re...nut-corn-bread
> >
> >
> >Hawaiian style cornbread is mostly something you'd eat for breakfast or eat with coffee
> >in a relaxed manner. You wouldn't eat it for dinner and it definitely does not go well
> >with chili. It has a high amount of sugar and butter and just a smidgen of cornmeal.
> >It's fairly unique as far as cornbread goes.
>
> I've never considered that cornbread or any food has a particular
> time/occasion for consumption... I'll just as easily eat left over
> cold pasta and meatballs for breakfast as I'll eat toasted corn
> muffins and fried eggs for dinner. Heck, I'll get out of bed two in
> the morning for a snack when I know there's left over Chinese food in
> the fridge... cold coagulated chow mein goes well followed with a
> slice of cold left over pizza.

Well that sounds fair enough.

On Sat, 11 Jun 2016 18:11:40 -0700 (PDT), dsi1 >
wrote:

>On Saturday, June 11, 2016 at 1:46:02 PM UTC-10, Brooklyn1 wrote:
>> On Sat, 11 Jun 2016 12:43:32 -0700 (PDT), dsi1 <dsi1>
>> wrote:
>>
>> >On Saturday, June 11, 2016 at 7:24:17 AM UTC-10, Brooklyn1 wrote:
>> >> dsi1 wrote:
>> >> >Gary wrote:
>> >> >> dsi1 wrote:
>> >> >> >
>> >> >> > I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
>> >> >> >
>> >> >> > http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
>> >> >>
>> >> >> That does look good.
>> >> >
>> >> >Unfortunately, it's not easy to find Hawaiian style cornbread on the mainland.
>> >>
>> >> Yeah, like everything else Hawaiian their cornbread costs three times
>> >> the price of mainland cornbread. LOL
>> >> Anyway there are as many ways to prepare corn bread as there are
>> >> people who prepare cornbread:
>> >> http://www.tasteofhome.com/recipes/creole-corn-bread
>> >> http://www.epicurious.com/recipes/me...-bread-1222022
>> >> http://www.gracekennedybelize.com/re...nut-corn-bread
>> >
>> >
>> >Hawaiian style cornbread is mostly something you'd eat for breakfast or eat with coffee
>> >in a relaxed manner. You wouldn't eat it for dinner and it definitely does not go well
>> >with chili. It has a high amount of sugar and butter and just a smidgen of cornmeal.
>> >It's fairly unique as far as cornbread goes.
>>
>> I've never considered that cornbread or any food has a particular
>> time/occasion for consumption... I'll just as easily eat left over
>> cold pasta and meatballs for breakfast as I'll eat toasted corn
>> muffins and fried eggs for dinner. Heck, I'll get out of bed two in
>> the morning for a snack when I know there's left over Chinese food in
>> the fridge... cold coagulated chow mein goes well followed with a
>> slice of cold left over pizza.
>
>Well that sounds fair enough.

I'm not a fusssy eater, it it's something I like I'll devour it at any
time and I happen to like left overs, because if I don't like it I
wouldn't have made it to begin with. Today I had a ham sandwich for
10 PM brunch. For a late lunch (~1:30 PM) I prepared a hearty soup
with last night's meaty pork chop bones. Dinner almost didn't happen
as no one was hungry but finally decided on a frozen pizza, a couple
of slices left over for tomorrow's lunch. Dinner tomorrow will be
ravioli (frozen from BJs) with homemade sauce from my freezer stock.

On Saturday, June 11, 2016 at 4:00:12 PM UTC-10, Brooklyn1 wrote:
> On Sat, 11 Jun 2016 18:11:40 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> >On Saturday, June 11, 2016 at 1:46:02 PM UTC-10, Brooklyn1 wrote:
> >> On Sat, 11 Jun 2016 12:43:32 -0700 (PDT), dsi1 <dsi1>
> >> wrote:
> >>
> >> >On Saturday, June 11, 2016 at 7:24:17 AM UTC-10, Brooklyn1 wrote:
> >> >> dsi1 wrote:
> >> >> >Gary wrote:
> >> >> >> dsi1 wrote:
> >> >> >> >
> >> >> >> > I had some cornbread this morning and it was a very good thing. It's a Hawaiian style cornbread which means it's more like a coffecake rather than a mainland cornbread. This was split in half and fried on a griddle. Yikes, it's good eats!
> >> >> >> >
> >> >> >> > http://s3-media2.fl.yelpcdn.com/bpho...0iuYGltg/o.jpg
> >> >> >>
> >> >> >> That does look good.
> >> >> >
> >> >> >Unfortunately, it's not easy to find Hawaiian style cornbread on the mainland.
> >> >>
> >> >> Yeah, like everything else Hawaiian their cornbread costs three times
> >> >> the price of mainland cornbread. LOL
> >> >> Anyway there are as many ways to prepare corn bread as there are
> >> >> people who prepare cornbread:
> >> >> http://www.tasteofhome.com/recipes/creole-corn-bread
> >> >> http://www.epicurious.com/recipes/me...-bread-1222022
> >> >> http://www.gracekennedybelize.com/re...nut-corn-bread
> >> >
> >> >
> >> >Hawaiian style cornbread is mostly something you'd eat for breakfast or eat with coffee
> >> >in a relaxed manner. You wouldn't eat it for dinner and it definitely does not go well
> >> >with chili. It has a high amount of sugar and butter and just a smidgen of cornmeal.
> >> >It's fairly unique as far as cornbread goes.
> >>
> >> I've never considered that cornbread or any food has a particular
> >> time/occasion for consumption... I'll just as easily eat left over
> >> cold pasta and meatballs for breakfast as I'll eat toasted corn
> >> muffins and fried eggs for dinner. Heck, I'll get out of bed two in
> >> the morning for a snack when I know there's left over Chinese food in
> >> the fridge... cold coagulated chow mein goes well followed with a
> >> slice of cold left over pizza.
> >
> >Well that sounds fair enough.
>
> I'm not a fusssy eater, it it's something I like I'll devour it at any
> time and I happen to like left overs, because if I don't like it I
> wouldn't have made it to begin with. Today I had a ham sandwich for
> 10 PM brunch. For a late lunch (~1:30 PM) I prepared a hearty soup
> with last night's meaty pork chop bones. Dinner almost didn't happen
> as no one was hungry but finally decided on a frozen pizza, a couple
> of slices left over for tomorrow's lunch. Dinner tomorrow will be
> ravioli (frozen from BJs) with homemade sauce from my freezer stock.

Live and be well!