I have a recipe for cornbread which just lists 'Cornbread'! I have a bag of
'Fine Cornmeal'. Is that suitable?


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http://www.helpforheroes.org.uk

Ophelia wrote:
>
> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag of
> 'Fine Cornmeal'. Is that suitable?

Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.

"Gary" wrote in message ...

Ophelia wrote:
>
> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
> of
> 'Fine Cornmeal'. Is that suitable?

Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
====

Thanks very much Will any cornmeal work ie coarse etc

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http://www.helpforheroes.org.uk

"l not -l" wrote in message ...


On 14-Sep-2016, "Ophelia" > wrote:

> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > I have a recipe for cornbread which just lists 'Cornbread'! I have a
> > bag
> > of
> > 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

IMO, it depends on the type of cornbread you are making. A good southern
cornbread would generally not include sugar or wheat flour; I use coarse
cornmeal in mine. Northern cornbread recipes tend to want quite a bit of
sugar and up to half wheat flour; IMO, a medium cornmeal would be
appropriate for that style.

The recipe I use follows; it is a good example of a style where coarse corn
meal works well

* Exported from MasterCook *

Corn Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cornmeal -- *see Note
1 teaspoon salt
1 teaspoon baking soda
2 whole eggs -- large
2 cups buttermilk
1 tablespoon shortening -- bacon drippings are best

Mix dry ingredients thoroughly. Beat eggs and mix with buttermilk into the
dry, stir well.

Heat a 10 or 12-inch cast iron skillet with a tablspoon of shortening in it
in a 450F oven.

When oven and skillet are fully heated, pour the cornbread mix in the
skillet and bake for 20 minutes, or until a toothpick comes out clean from
the middle.

Yield:
"8 wedges"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 4g Fat (19.6% calories
from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol;
507mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
1/2 Fat.

NOTES : Medium or coarse ground; I prefer Bob's Red Mill Coarse Ground Corn
Grits/Polenta.

Nutr. Assoc. : 0 0 0 0 0 0


Change Cujo to Juno for email.
===============

Thanks very much I will look for coarse cornmeal next and try that one

The one I just made with fine cornmeal was a success and hubby loves it)

<saved> )



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"Ophelia" wrote in message ...


Sorry, I ought to have said these are the ingredients in my recipe:

• 2 cups cornmeal
• 3/4 cup all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar, or as desired
• 1 1/2 cups milk
• 2 large eggs
• 5 tablespoons butter, melted

As you say, different to yours and I am keen to try it out.


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"Ophelia" > wrote in message
...
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
>> of
>> 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

Sure, but the textures will be different. I like coarse cornmeal for
cornbread, and no sugar, but it's a preference only.

Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
>> of
>> 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

Sure, but the textures will be different. I like coarse cornmeal for
cornbread, and no sugar, but it's a preference only.

Cheri

============

Understood. The fine meal one was very good but I also now have a recipe
for using coarse meal so I will try that when I find some


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

On Wed, 14 Sep 2016 11:43:11 +0100, "Ophelia" >
wrote:

> Thanks very much Will any cornmeal work ie coarse etc

Yes, but coarse will be crunchier. If you have the coarse, and want
it finer - whiz it a bit in your FP and that will do the trick.

Just an FYI: coarse, IMO, makes great polenta.

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

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
> > of
> > 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

Any cornmeal will work. You'll just have to experiment and see what kind
you like, if you like it at all. I only make cornbread with chili and I
only make chili maybe once every 2 years.

I use the Jiffy Corn Muffin mix in a box for only about 33-50 cents
each. Don't make muffins, I bake it in an 8" round cake pan. Once it
comes out of the oven, I melt lots of butter on top of it.

No need for me to make from scratch as I would only be trying to
recreate the Jiffy recipe. A box or 2 of that every year or two works
for me.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > I have a recipe for cornbread which just lists 'Cornbread'! I have a
> > bag
> > of
> > 'Fine Cornmeal'. Is that suitable?
>
> Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> ====
>
> Thanks very much Will any cornmeal work ie coarse etc

Any cornmeal will work. You'll just have to experiment and see what kind
you like, if you like it at all. I only make cornbread with chili and I
only make chili maybe once every 2 years.

I use the Jiffy Corn Muffin mix in a box for only about 33-50 cents
each. Don't make muffins, I bake it in an 8" round cake pan. Once it
comes out of the oven, I melt lots of butter on top of it.

No need for me to make from scratch as I would only be trying to
recreate the Jiffy recipe. A box or 2 of that every year or two works
for me.

=============

What kind of cornmeal is in the Jiffy muffins?

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

Ophelia wrote:
>
> Thanks very much I will look for coarse cornmeal next and try that one
>
> The one I just made with fine cornmeal was a success and hubby loves it)

If "himself" loved what you just made, stick with it.

"Gary" wrote in message ...

Ophelia wrote:
>
> Thanks very much I will look for coarse cornmeal next and try that
> one
>
> The one I just made with fine cornmeal was a success and hubby loves it)

If "himself" loved what you just made, stick with it.

===========

Oh I shall keep the recipe and use it again, but I just love to
experiment) I can't imagine having one single recipe and always just
using that one


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

"Ophelia" > wrote in message
...
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> Thanks very much I will look for coarse cornmeal next and try that
>> one
>>
>> The one I just made with fine cornmeal was a success and hubby loves
>> it)
>
> If "himself" loved what you just made, stick with it.
>
> ===========
>
> Oh I shall keep the recipe and use it again, but I just love to
> experiment) I can't imagine having one single recipe and always just
> using that one

Same here, I like to change things up to suit us. The only recipe that I
don't change up ever is my MIL's citron free fruit cake. I love that stuff.

Cheri

Ophelia wrote:
>
> What kind of cornmeal is in the Jiffy muffins?

"yellow corn meal"
Don't try to recreate from scratch Jiffy corn muffins until you try a
box of the original. If you like that, then try your own version if
necessary.

Same with the recent Lipton onion soup mix. Why try to make it from
scratch when you don't even know if you like it?

Last week, I made a 2lb meatloaf and for the first time, I added a
packet of the onion soup mix. It was good. I'll use that again next time
but I won't make up my own scratch version. That would be a total waste
of my time.

A Banquet Turkey dinner is fine for me occasionally. Turkey, stuffing
and gravy, mashed potatoes and peas. A 10oz meal, 280 calories, costs
about $1.00, and pretty tasty. I can make that dinner in 5 minutes. Do
you think I'm going to make all that from scratch? I don't think so.

Sqwertz wrote:
>
> On Wed, 14 Sep 2016 06:23:32 -0400, Gary wrote:
>
> > Ophelia wrote:
> >>
> >> I have a recipe for cornbread which just lists 'Cornbread'! I have a bag of
> >> 'Fine Cornmeal'. Is that suitable?
> >
> > Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
>
> I think I would skip a recipe that called for cornbread instead of
> cornmeal. I'd bet she can find another recipe if she tries.

Interesting that she posted that recipe later today and it said
"cornmeal" not cornbread so I don't know what's going on over there in
Scotland.

Ophelia wrote:
>
> "Gary" wrote:
> If "himself" loved what you just made, stick with it.
>
> ===========
>
> Oh I shall keep the recipe and use it again, but I just love to
> experiment) I can't imagine having one single recipe and always just
> using that one

You should maybe try the one that adds bananas and crabmeat then.
I love that one. :-D

"Gary" wrote in message ...

Ophelia wrote:
>
> What kind of cornmeal is in the Jiffy muffins?

"yellow corn meal"
Don't try to recreate from scratch Jiffy corn muffins until you try a
box of the original. If you like that, then try your own version if
necessary.

YES SIR!!!

Same with the recent Lipton onion soup mix. Why try to make it from
scratch when you don't even know if you like it?

I might try it as soup but that is not why I wanted it. I am using
it as seasoning in various things and it is very good.

Last week, I made a 2lb meatloaf and for the first time, I added a
packet of the onion soup mix. It was good. I'll use that again next time
but I won't make up my own scratch version. That would be a total waste
of my time.

Gary, when I was working full time that would have been a waste
of my time too, but I am retired and can spend as long as I like messing in
the kitchen)) I am having good time)

A Banquet Turkey dinner is fine for me occasionally. Turkey, stuffing
and gravy, mashed potatoes and peas. A 10oz meal, 280 calories, costs
about $1.00, and pretty tasty. I can make that dinner in 5 minutes. Do
you think I'm going to make all that from scratch? I don't think so.


I have no idea

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

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> Thanks very much I will look for coarse cornmeal next and try that
>> one
>>
>> The one I just made with fine cornmeal was a success and hubby loves
>> it)
>
> If "himself" loved what you just made, stick with it.
>
> ===========
>
> Oh I shall keep the recipe and use it again, but I just love to
> experiment) I can't imagine having one single recipe and always just
> using that one

Same here, I like to change things up to suit us. The only recipe that I
don't change up ever is my MIL's citron free fruit cake. I love that stuff.

Cheri
=================

Yes, there are always favourites which will never change, but it doesn't
stop me trying out other, similar things.



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

I like Martha White Mexican cornbread.

Ophelia wrote:
>
> Gary, when I was working full time that would have been a waste
> of my time too, but I am retired and can spend as long as I like messing in
> the kitchen)) I am having good time)

I can understand that. When I retire, I'll cook more too! :-D

>
> A Banquet Turkey dinner is fine for me occasionally. Turkey, stuffing
> and gravy, mashed potatoes and peas. A 10oz meal, 280 calories, costs
> about $1.00, and pretty tasty. I can make that dinner in 5 minutes. Do
> you think I'm going to make all that from scratch? I don't think so.
>
> I have no idea

Try one if your stores sell them. It's a frozen dinner.

"Gary" wrote in message ...

Sqwertz wrote:
>
> On Wed, 14 Sep 2016 06:23:32 -0400, Gary wrote:
>
> > Ophelia wrote:
> >>
> >> I have a recipe for cornbread which just lists 'Cornbread'! I have a
> >> bag of
> >> 'Fine Cornmeal'. Is that suitable?
> >
> > Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
>
> I think I would skip a recipe that called for cornbread instead of
> cornmeal. I'd bet she can find another recipe if she tries.

Interesting that she posted that recipe later today and it said
"cornmeal" not cornbread so I don't know what's going on over there in
Scotland.

==========

The 'recipe' was called 'cornbread'!

An ingredient was called 'cornmeal'!


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"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote:
> If "himself" loved what you just made, stick with it.
>
> ===========
>
> Oh I shall keep the recipe and use it again, but I just love to
> experiment) I can't imagine having one single recipe and always just
> using that one

You should maybe try the one that adds bananas and crabmeat then.
I love that one. :-D

=============

Mixed together???

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"Gary" wrote in message ...

Ophelia wrote:
>
> Gary, when I was working full time that would have been a waste
> of my time too, but I am retired and can spend as long as I like messing
> in
> the kitchen)) I am having good time)

I can understand that. When I retire, I'll cook more too! :-D

>
> A Banquet Turkey dinner is fine for me occasionally. Turkey, stuffing
> and gravy, mashed potatoes and peas. A 10oz meal, 280 calories, costs
> about $1.00, and pretty tasty. I can make that dinner in 5 minutes. Do
> you think I'm going to make all that from scratch? I don't think so.
>
> I have no idea

Try one if your stores sell them. It's a frozen dinner.

===============

Hmmm thank you, but I don't think I will)




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

On Wed, 14 Sep 2016 10:58:07 +0100, "Ophelia" >
wrote:

>I have a recipe for cornbread which just lists 'Cornbread'! I have a bag of
>'Fine Cornmeal'. Is that suitable?


Ophelia, here's a link to Southern Living Magazine with Cornbread
Recipes that are not like Jiffy Cornbread Mix which is sweet and cake
like. Look at the ingredients and you can tell it's a different taste.
When I was a child, I remember my Great Grandmother making Cornbread
in a wood fired oven and my Mom breaking it to pieces and dunking it
in Buttermilk to eat it with a spoon.

http://www.southernliving.com/food/k...rnbread-recipe


William

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "Gary" wrote:
> > If "himself" loved what you just made, stick with it.
> >
> > ===========
> >
> > Oh I shall keep the recipe and use it again, but I just love to
> > experiment) I can't imagine having one single recipe and always just
> > using that one
>
> You should maybe try the one that adds bananas and crabmeat then.
> I love that one. :-D
>
> =============
>
> Mixed together???

Added to the cornbread mix.

"William" wrote in message
...

On Wed, 14 Sep 2016 10:58:07 +0100, "Ophelia" >
wrote:

>I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
>of
>'Fine Cornmeal'. Is that suitable?


Ophelia, here's a link to Southern Living Magazine with Cornbread
Recipes that are not like Jiffy Cornbread Mix which is sweet and cake
like. Look at the ingredients and you can tell it's a different taste.
When I was a child, I remember my Great Grandmother making Cornbread
in a wood fired oven and my Mom breaking it to pieces and dunking it
in Buttermilk to eat it with a spoon.

Lovely memories)

http://www.southernliving.com/food/k...rnbread-recipe


William

Thank you. I have saved it))





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

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "Gary" wrote:
> > If "himself" loved what you just made, stick with it.
> >
> > ===========
> >
> > Oh I shall keep the recipe and use it again, but I just love to
> > experiment) I can't imagine having one single recipe and always just
> > using that one
>
> You should maybe try the one that adds bananas and crabmeat then.
> I love that one. :-D
>
> =============
>
> Mixed together???

Added to the cornbread mix.

================

Both at the same time or two difference mixes? Not sure I would fancy crab
and banana together )


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

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "Gary" wrote in message ...
> >
> > Ophelia wrote:
> > >
> > > "Gary" wrote:
> > > If "himself" loved what you just made, stick with it.
> > >
> > > ===========
> > >
> > > Oh I shall keep the recipe and use it again, but I just love to
> > > experiment) I can't imagine having one single recipe and always just
> > > using that one
> >
> > You should maybe try the one that adds bananas and crabmeat then.
> > I love that one. :-D
> >
> > =============
> >
> > Mixed together???
>
> Added to the cornbread mix.
>
> ================
>
> Both at the same time or two difference mixes? Not sure I would fancy crab
> and banana together )

Same time...same cornbread. It's a Caribbean thing.

On Wednesday, September 14, 2016 at 8:40:58 AM UTC-10, Gary wrote:
> Ophelia wrote:
> >
> > "Gary" wrote in message ...
> >
> > Ophelia wrote:
> > >
> > > I have a recipe for cornbread which just lists 'Cornbread'! I have a bag
> > > of
> > > 'Fine Cornmeal'. Is that suitable?
> >
> > Yes - cornmeal. Listing "cornbread" as an ingredient is just a typo.
> > ====
> >
> > Thanks very much Will any cornmeal work ie coarse etc
>
> Any cornmeal will work. You'll just have to experiment and see what kind
> you like, if you like it at all. I only make cornbread with chili and I
> only make chili maybe once every 2 years.
>
> I use the Jiffy Corn Muffin mix in a box for only about 33-50 cents
> each. Don't make muffins, I bake it in an 8" round cake pan. Once it
> comes out of the oven, I melt lots of butter on top of it.
>
> No need for me to make from scratch as I would only be trying to
> recreate the Jiffy recipe. A box or 2 of that every year or two works
> for me.

I like the Jiffy. I pay $.99 to $1.19 for a box. It sounds like you're buying your Jiffy out of the trunk of some guy's car. I make 6 muffins in my toaster oven. The Jiffy and the toaster oven makes it all happen real fast. I can have my god-damn muffins in 15 minutes.

On Wed, 14 Sep 2016 15:43:53 -0400, Gary > wrote:

> "yellow corn meal"
> Don't try to recreate from scratch Jiffy corn muffins until you try a
> box of the original. If you like that, then try your own version if
> necessary.

To give Ophelia more detail, it's fine cornmeal and flour, actually
more flour than cornmeal. My favorite recipe is equal parts cornmeal,
flour and buttermilk. Sometimes I vary the cornmeal to flour ratio
(more cornmeal/less flour, but the total amount stays the same. I've
tried making cornbread that's all cornmeal and no flour or sugar, but
I need flour and sugar to enjoy eating it. I have been able to buy
corn flour, which is cornmeal ground to an all-purpose flour texture
and that works for me as a wheat flour substitute, but I still need a
couple tablespoons of sugar.

Jiffy Ingredients: Wheat Flour, Degerminated Yellow Corn Meal, Sugar,
Animal Shortening (Contains One or More of The Following: Lard,
Hydrogenated Lard, Partially Hydrogenated Lard), Contains Less Than 2%
of Each of The Following: Baking Soda, Sodium Acid Pyrophosphate,
Monocalcium Phosphate, Salt, Wheat Starch, Niacin, ...etc.

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

Some call cornbread with bacon crumpled up in it cracklin bread, I think bacon bits would be good on mac and cheese, under the cheese.

one more Cornbread Recipe:


http://southernfood.about.com/od/cor...r/bl30211w.htm



pour this in a skillet and pop it in the oven


William

On Wed, 14 Sep 2016 19:36:55 -0400, William > wrote:

>one more Cornbread Recipe:
>
>
>http://southernfood.about.com/od/cor...r/bl30211w.htm
>
>
>
>pour this in a skillet and pop it in the oven
>


make sure to put the bacon drippings in it

William

On 2016-09-14, William > wrote:

> http://southernfood.about.com/od/cor...r/bl30211w.htm

> pour this in a skillet and pop it in the oven

I've made cornbread like this, before. Too crumbly.

My late MIL made the best. She used freshly ground med/fine cornmeal
bought from a local health food store and used 3 eggs. The only
cornbread I've ever eaten that did not break up.

nb

On 9/14/2016 3:19 PM, Sqwertz wrote:
> On Wed, 14 Sep 2016 14:56:25 GMT, l not -l wrote:
>
>> IMO, it depends on the type of cornbread you are making. A good southern
>> cornbread would generally not include sugar or wheat flour; I use coarse
>> cornmeal in mine. Northern cornbread recipes tend to want quite a bit of
>> sugar and up to half wheat flour; IMO, a medium cornmeal would be
>> appropriate for that style.
>
> We have plenty of sweet cornbread in the South. I'd say about 40% are
> significantly sweet (from what I've seen served at restaurants and the
> mixes sold in the stores). Here's a fairly well researched article on
> the subject:
>
> http://www.newsobserver.com/living/f...e68774832.html
>
> -sw
>
That Jiffy Mix or Martha White stuff Gary talks about certainly does
taste sweet to me. That's why I refuse to buy and use it. Just as
simple for me to mix my own.

The "cornbread" I had in Boston was like soft, spongy white cake. Ugh!

I use medium grind cornmeal with about 1/4 cup of flour. No more than a
tablespoonful of sugar.

What the heck, I wasn't a child of the "South". The first cornbread I
ever tasted came in a box complete with a small aluminum baking tin.
Betty Crocker, I think it was. I was around 9 years old. Mom bought it
when we lived in Virginia. The only thing I discovered from that is I
liked things cooked with cornmeal.

The restaurants around here that serve cornbread (muffins) do not serve
overly sweet cornbread.

Jill

In article >,
William > wrote:

> On Wed, 14 Sep 2016 19:36:55 -0400, William > wrote:
>
> >one more Cornbread Recipe:
> >
> >
> >http://southernfood.about.com/od/cor...r/bl30211w.htm
> >
> >
> >
> >pour this in a skillet and pop it in the oven
> >
>
>
> make sure to put the bacon drippings in it

And make sure to preheat the *iron* skillet in the oven before pouring
the batter in.

Isaac

On Wed, 14 Sep 2016 21:48:29 -0400, jmcquown >
wrote:

> That Jiffy Mix or Martha White stuff Gary talks about certainly does
> taste sweet to me. That's why I refuse to buy and use it. Just as
> simple for me to mix my own.
>
> The "cornbread" I had in Boston was like soft, spongy white cake. Ugh!
>
I had that on Cape Cod. It was quite a shock and pretty awful
tasting, but I finally understood what people were talking about. I
think that abomination is pretty much limited to that part of the
country, because it's the first and last time I've ever encountered
it.

> I use medium grind cornmeal with about 1/4 cup of flour. No more than a
> tablespoonful of sugar.
>
> What the heck, I wasn't a child of the "South". The first cornbread I
> ever tasted came in a box complete with a small aluminum baking tin.
> Betty Crocker, I think it was. I was around 9 years old. Mom bought it
> when we lived in Virginia. The only thing I discovered from that is I
> liked things cooked with cornmeal.
>
> The restaurants around here that serve cornbread (muffins) do not serve
> overly sweet cornbread.
>
Most restaurants don't serve anything but crusty bread here, however
two do and their cornbread muffins are just about perfect IMO.
Definitely not too sweet or too crumbly.

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

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "Gary" wrote in message ...
> >
> > Ophelia wrote:
> > >
> > > "Gary" wrote:
> > > If "himself" loved what you just made, stick with it.
> > >
> > > ===========
> > >
> > > Oh I shall keep the recipe and use it again, but I just love to
> > > experiment) I can't imagine having one single recipe and always
> > > just
> > > using that one
> >
> > You should maybe try the one that adds bananas and crabmeat then.
> > I love that one. :-D
> >
> > =============
> >
> > Mixed together???
>
> Added to the cornbread mix.
>
> ================
>
> Both at the same time or two difference mixes? Not sure I would fancy
> crab
> and banana together )

Same time...same cornbread. It's a Caribbean thing.

===========

I see ...
--
http://www.helpforheroes.org.uk

"William" wrote in message
...

one more Cornbread Recipe:


http://southernfood.about.com/od/cor...r/bl30211w.htm



pour this in a skillet and pop it in the oven


William
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Thanks


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"William" wrote in message
...

On Wed, 14 Sep 2016 19:36:55 -0400, William > wrote:

>one more Cornbread Recipe:
>
>
>http://southernfood.about.com/od/cor...r/bl30211w.htm
>
>
>
>pour this in a skillet and pop it in the oven
>


make sure to put the bacon drippings in it

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Yes, that bit is different. The one I made was sweet





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http://www.helpforheroes.org.uk