"isw" wrote in message
...

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

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

Ahh thanks. I didn't do that!

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

Sqwertz wrote:
>
> On Wed, 14 Sep 2016 21:39:07 -0700, isw wrote:
>
> > And make sure to preheat the *iron* skillet in the oven before pouring
> > the batter in.
>
> Right. Most recipes tell you to preheat it in the oven, but I just
> use the stove. Much more energy efficient and quicker.
>
> I think I'll make some loaded cornbread tomorrow. Cheese, bacon,
> jalapeno, onion, and whatever else I can find.
>
> Check out the molten cheese craters in this baby:
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/

That looks very tasty, imo.

Sqwertz wrote:
>
> On Wed, 14 Sep 2016 17:06:52 -0400, Gary wrote:
>
> > 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.
>
> It's plantains and crab, not banana and crab.

It's been a long time. I suspect you're right.

Also... I finally bought a plantain once just to try it a few years
ago. I knew you had to cook them so I cut it into medalions and fried
them in butter. What a fail and waste of time. YUK.

Is there any good way to prepare them to eat just plain?

On Thu, 15 Sep 2016 09:42:14 -0400, Gary > wrote:

> Also... I finally bought a plantain once just to try it a few years
> ago. I knew you had to cook them so I cut it into medalions and fried
> them in butter. What a fail and waste of time. YUK.
>
> Is there any good way to prepare them to eat just plain?

I've only eaten them as a crispy dipper with refried beans, salsa etc,
and loved them - but I've seen recipes that use them as a dessert too.
http://laylita.com/recipes/plantain-recipes/

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

On Thu, 15 Sep 2016 00:13:27 -0500, Sqwertz >
wrote:

>On Wed, 14 Sep 2016 21:39:07 -0700, isw wrote:
>
>> And make sure to preheat the *iron* skillet in the oven before pouring
>> the batter in.
>
>Right. Most recipes tell you to preheat it in the oven, but I just
>use the stove. Much more energy efficient and quicker.
>
>I think I'll make some loaded cornbread tomorrow. Cheese, bacon,
>jalapeno, onion, and whatever else I can find.

Tell the truth, you're adicted to corn dogs.

>Check out the molten cheese craters in this baby:
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/

Dried puke on a plate?

On Wednesday, September 14, 2016 at 4:25:34 PM UTC-4, Ophelia wrote:
> "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'!
>
>
> --
> http://www.helpforheroes.org.uk

Which is not at all what you wrote, retard. You wrote "I have a recipe for cornbread which just lists 'Cornbread'!"

On Thu, 15 Sep 2016 08:59:10 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> On Wed, 14 Sep 2016 21:39:07 -0700, isw wrote:
>>
>> > And make sure to preheat the *iron* skillet in the oven before pouring
>> > the batter in.
>>
>> Right. Most recipes tell you to preheat it in the oven, but I just
>> use the stove. Much more energy efficient and quicker.
>>
>> I think I'll make some loaded cornbread tomorrow. Cheese, bacon,
>> jalapeno, onion, and whatever else I can find.
>>
>> Check out the molten cheese craters in this baby:
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>That looks very tasty, imo.

This looks more appetizing than that Texass cow patty:
http://www.thomasbreads.com/products/corn-toast-r-cakes

On Thursday, September 15, 2016 at 11:55:20 AM UTC-4, Brooklyn1 wrote:
> On Thu, 15 Sep 2016 08:59:10 -0400, Gary > wrote:
>
> >Sqwertz wrote:
> >>
> >> On Wed, 14 Sep 2016 21:39:07 -0700, isw wrote:
> >>
> >> > And make sure to preheat the *iron* skillet in the oven before pouring
> >> > the batter in.
> >>
> >> Right. Most recipes tell you to preheat it in the oven, but I just
> >> use the stove. Much more energy efficient and quicker.
> >>
> >> I think I'll make some loaded cornbread tomorrow. Cheese, bacon,
> >> jalapeno, onion, and whatever else I can find.
> >>
> >> Check out the molten cheese craters in this baby:
> >>
> >> https://www.flickr.com/photos/sqwert...ream/lightbox/
> >
> >That looks very tasty, imo.
>
> This looks more appetizing than that Texass cow patty:
> http://www.thomasbreads.com/products/corn-toast-r-cakes

No, that looks like bland factory food. Sqwertz's picture looked
much more appealing.

Cindy Hamilton

On Thursday, September 15, 2016 at 3:40:56 AM UTC-10, Gary wrote:
> Sqwertz wrote:
> >
> > On Wed, 14 Sep 2016 17:06:52 -0400, Gary wrote:
> >
> > > 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.
> >
> > It's plantains and crab, not banana and crab.
>
> It's been a long time. I suspect you're right.
>
> Also... I finally bought a plantain once just to try it a few years
> ago. I knew you had to cook them so I cut it into medalions and fried
> them in butter. What a fail and waste of time. YUK.
>
> Is there any good way to prepare them to eat just plain?

You could make pastele stew, which is a deconstructed Puerto Rican pastele. It is getting to be popular here. You won't find it on the mainland - you have to make it yourself.

https://www.youtube.com/watch?v=w6_irWeC224

On 9/15/2016 11:55 AM, Brooklyn1 wrote:
>
> This looks more appetizing than that Texass cow patty:
> http://www.thomasbreads.com/products/corn-toast-r-cakes
>
That ain't cornbread, dude. It's something you stick in a toaster that
is made with cornmeal.

Jill

On 9/15/2016 12:25 PM, Cindy Hamilton wrote:
> On Thursday, September 15, 2016 at 11:55:20 AM UTC-4, Brooklyn1 wrote:
>> On Thu, 15 Sep 2016 08:59:10 -0400, Gary > wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> On Wed, 14 Sep 2016 21:39:07 -0700, isw wrote:
>>>>
>>>>> And make sure to preheat the *iron* skillet in the oven before pouring
>>>>> the batter in.
>>>>
>>>> Right. Most recipes tell you to preheat it in the oven, but I just
>>>> use the stove. Much more energy efficient and quicker.
>>>>
>>>> I think I'll make some loaded cornbread tomorrow. Cheese, bacon,
>>>> jalapeno, onion, and whatever else I can find.
>>>>
>>>> Check out the molten cheese craters in this baby:
>>>>
>>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>
>>> That looks very tasty, imo.
>>
>> This looks more appetizing than that Texass cow patty:
>> http://www.thomasbreads.com/products/corn-toast-r-cakes
>
> No, that looks like bland factory food. Sqwertz's picture looked
> much more appealing.
>
> Cindy Hamilton
>
Toast-r, even! Toaster discs of some cornmeal product. Not an idea
that appeals to me.

I have, on occasion, put sliced jalapenos in my cornbread. But I really
don't want a ton of ingredients. I prefer my to be cornbread fairly simple.

Jill

On 9/15/2016 3:02 PM, Sqwertz wrote:
> On Thu, 15 Sep 2016 14:46:28 -0400, jmcquown wrote:
>
>> On 9/15/2016 11:55 AM, Brooklyn1 wrote:
>>>
>>> This looks more appetizing than that Texass cow patty:
>>> http://www.thomasbreads.com/products/corn-toast-r-cakes
>>>
>> That ain't cornbread, dude. It's something you stick in a toaster that
>> is made with cornmeal.
>
> Eww, and it's 25% sugar by weight. It's sweeter than a glazed donut.
>
> -sw
>
It says right there on the page "with a sweet Thomas' touch". Sorry, I
do not want sickly sweet cornbread.

Jill

On 9/15/2016 12:44 AM, sf wrote:
> On Wed, 14 Sep 2016 21:48:29 -0400, jmcquown >
> wrote:
>
>> 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.
>
Oh, I can get really nice yeast rolls in local restaurants. But only a
couple restaurants I have gone to serve cornbread muffins. They
certainly don't taste sweet or like cake.

I'd rather just make my own. Or the corn sticks (cornbread) I made; I
posted a pic of not all that long ago. Not sweet, not crumbly. Moist
and tasty.

Jill

On Thu, 15 Sep 2016 09:25:41 -0700 (PDT), Cindy Hamilton
> wrote:

> On Thursday, September 15, 2016 at 11:55:20 AM UTC-4, Brooklyn1 wrote:
> > http://www.thomasbreads.com/products/corn-toast-r-cakes
>
> No, that looks like bland factory food. Sqwertz's picture looked
> much more appealing.
>
I haven't seen the Thomas's product in the grocery store yet, but I'll
buy it to try - if I ever do see it.

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

On Thu, 15 Sep 2016 15:11:33 -0400, jmcquown >
wrote:

> It says right there on the page "with a sweet Thomas' touch". Sorry, I
> do not want sickly sweet cornbread.

I put butter and honey on toasted cornbread in the morning, so the
sugar content probably isn't much different. But now that I'm
thinking about it, I could probably put my egg rings to use and make
toaster disks instead of a whole pan of cornbread next time.

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

On 9/15/2016 5:59 PM, sf wrote:
> On Thu, 15 Sep 2016 15:11:33 -0400, jmcquown >
> wrote:
>
>> It says right there on the page "with a sweet Thomas' touch". Sorry, I
>> do not want sickly sweet cornbread.
>
> I put butter and honey on toasted cornbread in the morning, so the
> sugar content probably isn't much different. But now that I'm
> thinking about it, I could probably put my egg rings to use and make
> toaster disks instead of a whole pan of cornbread next time.
>
I doubt you'd need to buy a frozen product and pop it in the toaster.

I always put butter on hot cornbread. Honey or syrup, nope.

Jill

On Thu, 15 Sep 2016 18:50:42 -0400, jmcquown >
wrote:

> I always put butter on hot cornbread. Honey or syrup, nope.

Viva la difference.

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

On Thu, 15 Sep 2016 17:35:27 -0500, Sqwertz >
wrote:

>On Thu, 15 Sep 2016 00:13:27 -0500, Sqwertz wrote:
>
>> On Wed, 14 Sep 2016 21:39:07 -0700, isw wrote:
>>
>>> And make sure to preheat the *iron* skillet in the oven before pouring
>>> the batter in.
>>
>> Right. Most recipes tell you to preheat it in the oven, but I just
>> use the stove. Much more energy efficient and quicker.
>>
>> I think I'll make some loaded cornbread tomorrow. Cheese, bacon,
>> jalapeno, onion, and whatever else I can find.
>
>Well, I made the cornbread using a fancy "Rosemary and Olive Oil" mix
>I had the pantry that "expired" 10 months ago. Onion, jalapeno, bacon
>bits, musgovian Irish back bacon, and musgovian Iberico cheese. Put
>it in my pre-heated square cast-iron grill pan with melted duck fat
>and into the oven at 375F.
>
>35 minutes later it hadn't risen a millimeter - it was dense as when I
>poured it. Apparently the baking powder in the mix really DID expire.
>But it had a really nice crispy crust! I still ate almost half of it
>with some borrocho beans but no luscious pictures of my 3/4" thick
>goremay loaded cornbread. Have to recycle:
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>-sw

I'd pay $15 bucks for that plate Steve...YUM !

I know I could get you a job at Taco Bell, when you wanna start?

William

On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
wrote:

>Oh, I can get really nice yeast rolls in local restaurants. But only a
>couple restaurants I have gone to serve cornbread muffins.


ever get corn muffins at the Cracker Barrel?


William

William wrote:
>
> Sqwertz wrote:
> >https://www.flickr.com/photos/sqwert...ream/lightbox/
> >
> >-sw
>
> I'd pay $15 bucks for that plate Steve...YUM !
>
> I know I could get you a job at Taco Bell, when you wanna start?

Dishwasher there, maybe.

William wrote:
>
> On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
> wrote:
>
> >Oh, I can get really nice yeast rolls in local restaurants.

That's because soft yeast rolls are superior.

> >But only a
> >couple restaurants I have gone to serve cornbread muffins.

Novelty muffins but very inferior. This is why you rarely
see them and you also rarely make them yourself.


> ever get corn muffins at the Cracker Barrel?

Corn muffins and biscuits take a back seat to good soft rolls with
butter.

I love corn just plain but turn them into muffins or grits and you've
ruined it. I do like corn fritters though and that's only because they
still feature whole corn kernals.

William wrote:
>jmcquown wrote:
>
>>Oh, I can get really nice yeast rolls in local restaurants. But only a
>>couple restaurants I have gone to serve cornbread muffins.
>
>ever get corn muffins at the Cracker Barrel?

I've never entered a Cracker Barrel.

Most NYC luncheonettes serve wonderful gritty jumbo corn muffins...
ask for them toasted... then they are sliced in half top to bottom and
griddled in butter til golden, crispy, and heated through. Winter is
coming, I'll be baking my own. I like those mini loaves, split
lengthwise and griddled in butter, each loaf serves two:
http://i63.tinypic.com/1z67i2b.jpg
Big change in weather, late morning, sun is up, only 62ºF.

On 9/16/2016 12:13 PM, Brooklyn1 wrote:
> William wrote:
>> jmcquown wrote:
>>
>>> Oh, I can get really nice yeast rolls in local restaurants. But only a
>>> couple restaurants I have gone to serve cornbread muffins.
>>
>> ever get corn muffins at the Cracker Barrel?
>
William, the nearest Cracker Barrel is in Georgia, I'm in South
Carolina. They did serve a great breakfast at the one I went to in
Memphis. No corn muffins served with breakfast.

> I've never entered a Cracker Barrel.
>
> Most NYC luncheonettes serve wonderful gritty jumbo corn muffins...
> ask for them toasted... then they are sliced in half top to bottom and
> griddled in butter til golden, crispy, and heated through. Winter is
> coming, I'll be baking my own. I like those mini loaves, split
> lengthwise and griddled in butter, each loaf serves two:
> http://i63.tinypic.com/1z67i2b.jpg
> Big change in weather, late morning, sun is up, only 62ºF.
>
It's cooling down here, too. Tropical storm Julia lowered the temps
quite a bit. It's in the mid-80's during the day and much lower
humidity. Fall is on the way!

I like the idea of the griddled buttered corn muffins.

Jill

On 9/16/2016 11:38 AM, Gary wrote:
> William wrote:
>>
>> On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
>> wrote:
>>
>>> Oh, I can get really nice yeast rolls in local restaurants.
>
> That's because soft yeast rolls are superior.
>
>>> But only a
>>> couple restaurants I have gone to serve cornbread muffins.
>
> Novelty muffins but very inferior. This is why you rarely
> see them and you also rarely make them yourself.
>
>
>> ever get corn muffins at the Cracker Barrel?
>
> Corn muffins and biscuits take a back seat to good soft rolls with
> butter.
>
> I love corn just plain but turn them into muffins or grits and you've
> ruined it. I do like corn fritters though and that's only because they
> still feature whole corn kernals.
>
You can certainly put whole corn kernels in cornbread or cornbread
muffins.

Jill

jmcquown wrote:
>
> William, the nearest Cracker Barrel is in Georgia, I'm in South
> Carolina. They did serve a great breakfast at the one I went to in
> Memphis. No corn muffins served with breakfast.

Because...... corn muffins are last choice food. This is why restaurants
don't serve them. Even with chili, the only time I make them, plain
buttered soft rolls are a better choice.

Corn muffins = SPLAT! heheheh

Think about it, Jill. You make those nice corn fingers or whatever you
did. Looked good and I'm sure they tasted the same. BUT.... if they are
"all that" how come you haven't made them again lately?

Good for a rare novelty but not a staple food, imo.

On 9/16/2016 12:40 PM, Gary wrote:
> jmcquown wrote:
>>
> Because...... corn muffins are last choice food. This is why restaurants
> don't serve them. Even with chili, the only time I make them, plain
> buttered soft rolls are a better choice.
>
For you, maybe. I haven't baked rolls in a couple of decades.

> Corn muffins = SPLAT! heheheh
>
> Think about it, Jill. You make those nice corn fingers or whatever you
> did. Looked good and I'm sure they tasted the same. BUT.... if they are
> "all that" how come you haven't made them again lately?
>
> Good for a rare novelty but not a staple food, imo.
>
Cornsticks. In a nice old, well-seasoned cast iron cornstick pan. And
cornbread muffins. I don't make them all the time because I don't do a
lot of baking. But when I do bake, it's generally cornbread in some form.

Jill

"Gary" wrote in message ...

jmcquown wrote:
>
> William, the nearest Cracker Barrel is in Georgia, I'm in South
> Carolina. They did serve a great breakfast at the one I went to in
> Memphis. No corn muffins served with breakfast.

Because...... corn muffins are last choice food. This is why restaurants
don't serve them. Even with chili, the only time I make them, plain
buttered soft rolls are a better choice.

Corn muffins = SPLAT! heheheh

Think about it, Jill. You make those nice corn fingers or whatever you
did. Looked good and I'm sure they tasted the same. BUT.... if they are
"all that" how come you haven't made them again lately?

Good for a rare novelty but not a staple food, imo.

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

Are those Jiffy corn things not muffins?


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

On Fri, 16 Sep 2016 12:32:07 -0400, jmcquown >
wrote:

snip
>
>I like the idea of the griddled buttered corn muffins.
>
>Jill

I finally tried your corn sticks. My husband loved them so I will be
making them more. I guess one has to make a half recipe of cornbread
so as not to have so much left over batter. What proportions do you
use?
Janet US

jmcquown wrote:
>
> On 9/16/2016 12:40 PM, Gary wrote:
> > jmcquown wrote:
> >>
> > Because...... corn muffins are last choice food. This is why restaurants
> > don't serve them. Even with chili, the only time I make them, plain
> > buttered soft rolls are a better choice.
> >
> For you, maybe. I haven't baked rolls in a couple of decades.

Good grief, Jill. I'm not Ophelia. I don't bake my own rolls and I
probably never will even after I retire and have plenty of time.
Easy enough to just buy a few occasionally.

Speaking of that, I bought a 4 pack of Hawaiian rolls the other day for
only
69cents. I actually really liked them. (I didn't like them the one time
before). So I went to another store later and planned to buy more but
they were like $3.99 per dozen. Really? I don't think so.

"jmcquown" > wrote in message
news
> On 9/16/2016 11:38 AM, Gary wrote:
>> William wrote:
>>>
>>> On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
>>> wrote:
>>>
>>>> Oh, I can get really nice yeast rolls in local restaurants.
>>
>> That's because soft yeast rolls are superior.
>>
>>>> But only a
>>>> couple restaurants I have gone to serve cornbread muffins.
>>
>> Novelty muffins but very inferior. This is why you rarely
>> see them and you also rarely make them yourself.
>>
>>
>>> ever get corn muffins at the Cracker Barrel?
>>
>> Corn muffins and biscuits take a back seat to good soft rolls with
>> butter.
>>
>> I love corn just plain but turn them into muffins or grits and you've
>> ruined it. I do like corn fritters though and that's only because they
>> still feature whole corn kernals.
>>
> You can certainly put whole corn kernels in cornbread or cornbread
> muffins.
>
> Jill

Yep, I love the corn pudding like that too.

Cheri

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> William, the nearest Cracker Barrel is in Georgia, I'm in South
>> Carolina. They did serve a great breakfast at the one I went to in
>> Memphis. No corn muffins served with breakfast.
>
> Because...... corn muffins are last choice food. This is why restaurants
> don't serve them. Even with chili, the only time I make them, plain
> buttered soft rolls are a better choice.
>
> Corn muffins = SPLAT! heheheh
>
> Think about it, Jill. You make those nice corn fingers or whatever you
> did. Looked good and I'm sure they tasted the same. BUT.... if they are
> "all that" how come you haven't made them again lately?
>
> Good for a rare novelty but not a staple food, imo.

OK Sheldon.

Cheri

On Fri, 16 Sep 2016 11:21:20 -0600, Janet B >
wrote:

> On Fri, 16 Sep 2016 12:32:07 -0400, jmcquown >
> wrote:
>
> snip
> >
> >I like the idea of the griddled buttered corn muffins.
> >
> >Jill
>
> I finally tried your corn sticks. My husband loved them so I will be
> making them more. I guess one has to make a half recipe of cornbread
> so as not to have so much left over batter. What proportions do you
> use?

I bought two pans for that reason.

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

"Cheri" wrote in message ...


"jmcquown" > wrote in message
news
> On 9/16/2016 11:38 AM, Gary wrote:
>> William wrote:
>>>
>>> On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
>>> wrote:
>>>
>>>> Oh, I can get really nice yeast rolls in local restaurants.
>>
>> That's because soft yeast rolls are superior.
>>
>>>> But only a
>>>> couple restaurants I have gone to serve cornbread muffins.
>>
>> Novelty muffins but very inferior. This is why you rarely
>> see them and you also rarely make them yourself.
>>
>>
>>> ever get corn muffins at the Cracker Barrel?
>>
>> Corn muffins and biscuits take a back seat to good soft rolls with
>> butter.
>>
>> I love corn just plain but turn them into muffins or grits and you've
>> ruined it. I do like corn fritters though and that's only because they
>> still feature whole corn kernals.
>>
> You can certainly put whole corn kernels in cornbread or cornbread
> muffins.
>
> Jill

Yep, I love the corn pudding like that too.

Cheri

===========

Please will you explain 'corn pudding'? Remember, my 'pudding' is your
'dessert', so i am a bit confused

Is it anything like cornbread? If so, why is it call pudding?

Thanks)

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

On 2016-09-16 12:40 PM, Gary wrote:
> jmcquown wrote:

> Think about it, Jill. You make those nice corn fingers or whatever you
> did. Looked good and I'm sure they tasted the same. BUT.... if they are
> "all that" how come you haven't made them again lately?
>
> Good for a rare novelty but not a staple food, imo.

It probably was a staple food for a lot of people in the not too distant
past. Supplies were limited. Things were shipped by boat and by wagon,
later by rail. They ate mostly locally grown food, and in much of North
America, that local produce included a lot of corn.

On Fri, 16 Sep 2016 13:25:38 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> On 9/16/2016 12:40 PM, Gary wrote:
>> > jmcquown wrote:
>> >>
>> > Because...... corn muffins are last choice food. This is why restaurants
>> > don't serve them. Even with chili, the only time I make them, plain
>> > buttered soft rolls are a better choice.
>> >
>> For you, maybe. I haven't baked rolls in a couple of decades.
>
>Good grief, Jill. I'm not Ophelia. I don't bake my own rolls and I
>probably never will even after I retire and have plenty of time.
>Easy enough to just buy a few occasionally.
>
>Speaking of that, I bought a 4 pack of Hawaiian rolls the other day for
>only
>69cents. I actually really liked them. (I didn't like them the one time
>before). So I went to another store later and planned to buy more but
>they were like $3.99 per dozen. Really? I don't think so.

those Hawaiian rolls are pretty disgusting. You must really like
sweet soft gooey bread.
Janet US

On Fri, 16 Sep 2016 10:35:40 -0700, sf > wrote:

>On Fri, 16 Sep 2016 11:21:20 -0600, Janet B >
>wrote:
>
>> On Fri, 16 Sep 2016 12:32:07 -0400, jmcquown >
>> wrote:
>>
>> snip
>> >
>> >I like the idea of the griddled buttered corn muffins.
>> >
>> >Jill
>>
>> I finally tried your corn sticks. My husband loved them so I will be
>> making them more. I guess one has to make a half recipe of cornbread
>> so as not to have so much left over batter. What proportions do you
>> use?
>
>I bought two pans for that reason.

Your pans must be bigger than mine. I used your recipe and baked one
pan back to back and still had leftover batter.
Janet US

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "jmcquown" > wrote in message
> news
>> On 9/16/2016 11:38 AM, Gary wrote:
>>> William wrote:
>>>>
>>>> On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> Oh, I can get really nice yeast rolls in local restaurants.
>>>
>>> That's because soft yeast rolls are superior.
>>>
>>>>> But only a
>>>>> couple restaurants I have gone to serve cornbread muffins.
>>>
>>> Novelty muffins but very inferior. This is why you rarely
>>> see them and you also rarely make them yourself.
>>>
>>>
>>>> ever get corn muffins at the Cracker Barrel?
>>>
>>> Corn muffins and biscuits take a back seat to good soft rolls with
>>> butter.
>>>
>>> I love corn just plain but turn them into muffins or grits and you've
>>> ruined it. I do like corn fritters though and that's only because they
>>> still feature whole corn kernals.
>>>
>> You can certainly put whole corn kernels in cornbread or cornbread
>> muffins.
>>
>> Jill
>
> Yep, I love the corn pudding like that too.
>
> Cheri
>
> ===========
>
> Please will you explain 'corn pudding'? Remember, my 'pudding' is your
> 'dessert', so i am a bit confused
>
> Is it anything like cornbread? If so, why is it call pudding?
>
> Thanks)

I call it Corn Pudding because that's what the recipe calls it. :-) It is
sort of creamy on the inside and kind of crisp on the outside. I usually
make it for Thanksgiving as one of the side dishes since my family loves it.

2/3 Cup all purpose flour
2/3 cup coarse yellow cornmeal
2 TBS sugar
1 TBS baking powder
1/4 tsp salt
2 TBS oil
1 can sweet corn drained
1 can creamed corn
3 eggs
1/4 cup of heavy cream.

Preheat oven to 400

In large bowl mix flour, cornmeal, sugar, baking powder and salt. Mix well
and
distribute the oil through the mixture using a whisk.

Once combined, add the rest of the ingredients and stir until mixed.

Bake for 45 minutes to an hour or until top is browned and cooked through.
Test
for doneness. If top gets too brown before the center is finished, lightly
cover
with foil.

"If desired you can sprinkle with 1 cup of grated cheese while warm. This is
very
good and I prefer without the cheese, but I do like a little extra butter on
my
serving when done."

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "jmcquown" > wrote in message
> news
>> On 9/16/2016 11:38 AM, Gary wrote:
>>> William wrote:
>>>>
>>>> On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> Oh, I can get really nice yeast rolls in local restaurants.
>>>
>>> That's because soft yeast rolls are superior.
>>>
>>>>> But only a
>>>>> couple restaurants I have gone to serve cornbread muffins.
>>>
>>> Novelty muffins but very inferior. This is why you rarely
>>> see them and you also rarely make them yourself.
>>>
>>>
>>>> ever get corn muffins at the Cracker Barrel?
>>>
>>> Corn muffins and biscuits take a back seat to good soft rolls with
>>> butter.
>>>
>>> I love corn just plain but turn them into muffins or grits and you've
>>> ruined it. I do like corn fritters though and that's only because they
>>> still feature whole corn kernals.
>>>
>> You can certainly put whole corn kernels in cornbread or cornbread
>> muffins.
>>
>> Jill
>
> Yep, I love the corn pudding like that too.
>
> Cheri
>
> ===========
>
> Please will you explain 'corn pudding'? Remember, my 'pudding' is your
> 'dessert', so i am a bit confused
>
> Is it anything like cornbread? If so, why is it call pudding?
>
> Thanks)

I call it Corn Pudding because that's what the recipe calls it. :-) It is
sort of creamy on the inside and kind of crisp on the outside. I usually
make it for Thanksgiving as one of the side dishes since my family loves it.

2/3 Cup all purpose flour
2/3 cup coarse yellow cornmeal
2 TBS sugar
1 TBS baking powder
1/4 tsp salt
2 TBS oil
1 can sweet corn drained
1 can creamed corn
3 eggs
1/4 cup of heavy cream.

Preheat oven to 400

In large bowl mix flour, cornmeal, sugar, baking powder and salt. Mix well
and
distribute the oil through the mixture using a whisk.

Once combined, add the rest of the ingredients and stir until mixed.

Bake for 45 minutes to an hour or until top is browned and cooked through.
Test
for doneness. If top gets too brown before the center is finished, lightly
cover
with foil.

"If desired you can sprinkle with 1 cup of grated cheese while warm. This is
very
good and I prefer without the cheese, but I do like a little extra butter on
my
serving when done."

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

<saved> thank you!!! You say it is a side dish? What do you serve it with?



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

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>> "Cheri" wrote in message ...
>>
>>
>> "jmcquown" > wrote in message
>> news
>>> On 9/16/2016 11:38 AM, Gary wrote:
>>>> William wrote:
>>>>>
>>>>> On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> Oh, I can get really nice yeast rolls in local restaurants.
>>>>
>>>> That's because soft yeast rolls are superior.
>>>>
>>>>>> But only a
>>>>>> couple restaurants I have gone to serve cornbread muffins.
>>>>
>>>> Novelty muffins but very inferior. This is why you rarely
>>>> see them and you also rarely make them yourself.
>>>>
>>>>
>>>>> ever get corn muffins at the Cracker Barrel?
>>>>
>>>> Corn muffins and biscuits take a back seat to good soft rolls with
>>>> butter.
>>>>
>>>> I love corn just plain but turn them into muffins or grits and you've
>>>> ruined it. I do like corn fritters though and that's only because they
>>>> still feature whole corn kernals.
>>>>
>>> You can certainly put whole corn kernels in cornbread or cornbread
>>> muffins.
>>>
>>> Jill
>>
>> Yep, I love the corn pudding like that too.
>>
>> Cheri
>>
>> ===========
>>
>> Please will you explain 'corn pudding'? Remember, my 'pudding' is your
>> 'dessert', so i am a bit confused
>>
>> Is it anything like cornbread? If so, why is it call pudding?
>>
>> Thanks)
>
> I call it Corn Pudding because that's what the recipe calls it. :-) It is
> sort of creamy on the inside and kind of crisp on the outside. I usually
> make it for Thanksgiving as one of the side dishes since my family loves
> it.
>
> 2/3 Cup all purpose flour
> 2/3 cup coarse yellow cornmeal
> 2 TBS sugar
> 1 TBS baking powder
> 1/4 tsp salt
> 2 TBS oil
> 1 can sweet corn drained
> 1 can creamed corn
> 3 eggs
> 1/4 cup of heavy cream.
>
> Preheat oven to 400
>
> In large bowl mix flour, cornmeal, sugar, baking powder and salt. Mix well
> and
> distribute the oil through the mixture using a whisk.
>
> Once combined, add the rest of the ingredients and stir until mixed.
>
> Bake for 45 minutes to an hour or until top is browned and cooked through.
> Test
> for doneness. If top gets too brown before the center is finished, lightly
> cover
> with foil.
>
> "If desired you can sprinkle with 1 cup of grated cheese while warm. This
> is
> very
> good and I prefer without the cheese, but I do like a little extra butter
> on
> my
> serving when done."
>
> =============
>
> <saved> thank you!!! You say it is a side dish? What do you serve it
> with?

The rest of the side dishes that go along with the turkey, like mashed
potatoes, stuffing, green bean casserole, and the like.

Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "Ophelia" > wrote in message
> ...
>> "Cheri" wrote in message ...
>>
>>
>> "jmcquown" > wrote in message
>> news
>>> On 9/16/2016 11:38 AM, Gary wrote:
>>>> William wrote:
>>>>>
>>>>> On Thu, 15 Sep 2016 17:12:55 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> Oh, I can get really nice yeast rolls in local restaurants.
>>>>
>>>> That's because soft yeast rolls are superior.
>>>>
>>>>>> But only a
>>>>>> couple restaurants I have gone to serve cornbread muffins.
>>>>
>>>> Novelty muffins but very inferior. This is why you rarely
>>>> see them and you also rarely make them yourself.
>>>>
>>>>
>>>>> ever get corn muffins at the Cracker Barrel?
>>>>
>>>> Corn muffins and biscuits take a back seat to good soft rolls with
>>>> butter.
>>>>
>>>> I love corn just plain but turn them into muffins or grits and you've
>>>> ruined it. I do like corn fritters though and that's only because they
>>>> still feature whole corn kernals.
>>>>
>>> You can certainly put whole corn kernels in cornbread or cornbread
>>> muffins.
>>>
>>> Jill
>>
>> Yep, I love the corn pudding like that too.
>>
>> Cheri
>>
>> ===========
>>
>> Please will you explain 'corn pudding'? Remember, my 'pudding' is your
>> 'dessert', so i am a bit confused
>>
>> Is it anything like cornbread? If so, why is it call pudding?
>>
>> Thanks)
>
> I call it Corn Pudding because that's what the recipe calls it. :-) It is
> sort of creamy on the inside and kind of crisp on the outside. I usually
> make it for Thanksgiving as one of the side dishes since my family loves
> it.
>
> 2/3 Cup all purpose flour
> 2/3 cup coarse yellow cornmeal
> 2 TBS sugar
> 1 TBS baking powder
> 1/4 tsp salt
> 2 TBS oil
> 1 can sweet corn drained
> 1 can creamed corn
> 3 eggs
> 1/4 cup of heavy cream.
>
> Preheat oven to 400
>
> In large bowl mix flour, cornmeal, sugar, baking powder and salt. Mix well
> and
> distribute the oil through the mixture using a whisk.
>
> Once combined, add the rest of the ingredients and stir until mixed.
>
> Bake for 45 minutes to an hour or until top is browned and cooked through.
> Test
> for doneness. If top gets too brown before the center is finished, lightly
> cover
> with foil.
>
> "If desired you can sprinkle with 1 cup of grated cheese while warm. This
> is
> very
> good and I prefer without the cheese, but I do like a little extra butter
> on
> my
> serving when done."
>
> =============
>
> <saved> thank you!!! You say it is a side dish? What do you serve it
> with?

The rest of the side dishes that go along with the turkey, like mashed
potatoes, stuffing, green bean casserole, and the like.

Cheri

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

Thanks very much)))



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