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On Mon, 15 Nov 2004 22:59:58 -0600, Levelwave© >
wrote: >Terry Pulliam Burd wrote: > >> Took me about 30 seconds to google the following at >> http://www.canadabbhosts.com/recipes...Cornbread.htm: > >I believe they asked for a 'tried and true recipe'... any moron can >google a recipe... as we just saw. Well, who p*ssed in your cornflakes? I figured "tried and true" did not necessarily mean *my* tried and true and could possibly include recipes from people who, say, ran B & Bs such as the above. Ya think? If you'd looked at the website, you'd have known that. And having a boss with celiac sprue, an intolerance for glutens, I'm somewhat sensitive to the fact that gluten-free recipes are not easily come by. Jaysus. See sig. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "Just what kind of jackassery do I have to put up with today?" Danae in "Non Sequitur" To reply, replace "spaminator" with "cox" |
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On Mon, 15 Nov 2004 22:59:58 -0600, Levelwave© >
wrote: >Terry Pulliam Burd wrote: > >> Took me about 30 seconds to google the following at >> http://www.canadabbhosts.com/recipes...Cornbread.htm: > >I believe they asked for a 'tried and true recipe'... any moron can >google a recipe... as we just saw. Well, who p*ssed in your cornflakes? I figured "tried and true" did not necessarily mean *my* tried and true and could possibly include recipes from people who, say, ran B & Bs such as the above. Ya think? If you'd looked at the website, you'd have known that. And having a boss with celiac sprue, an intolerance for glutens, I'm somewhat sensitive to the fact that gluten-free recipes are not easily come by. Jaysus. See sig. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "Just what kind of jackassery do I have to put up with today?" Danae in "Non Sequitur" To reply, replace "spaminator" with "cox" |
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In article >,
Wayne Boatwright > wrote: > 2 cups stone ground cornmeal, preferably white > 1 teaspoon salt > 1 teaspoon baking soda > 2 eggs > 1-3/4 cups buttermilk > 1/4 cup melted fat (bacon grease, Crisco, etc) > > Preheat oven to 450°F. Add 1/3 cup fat to a 9 or 10 inch cast iron skillet > and place in oven to preheat 8-10 minutes or until fat begins to smoke. > > Meanwhile, in a medium mixing bowl, combine all dry ingredients. Just as > skillet is reaching temperature, use a fork to blend in eggs and > buttermilk. While stirring briskly, pour most of melted fat into batter > and combine thoroughly. Immediately pour batter into skillet and bake on > upper rack of oven 30-40 minutes, or until nicely browned. > > Turn cornbread out onto plate and invert to top side up. Slice in wedges > and serve piping hot. The cornbread has both the 1/3 and the 1/4 cups of fat? That isn't a typo, is it? I don't recall seeing a cornbread recipe with that much fat. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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In article >,
Wayne Boatwright > wrote: > 2 cups stone ground cornmeal, preferably white > 1 teaspoon salt > 1 teaspoon baking soda > 2 eggs > 1-3/4 cups buttermilk > 1/4 cup melted fat (bacon grease, Crisco, etc) > > Preheat oven to 450°F. Add 1/3 cup fat to a 9 or 10 inch cast iron skillet > and place in oven to preheat 8-10 minutes or until fat begins to smoke. > > Meanwhile, in a medium mixing bowl, combine all dry ingredients. Just as > skillet is reaching temperature, use a fork to blend in eggs and > buttermilk. While stirring briskly, pour most of melted fat into batter > and combine thoroughly. Immediately pour batter into skillet and bake on > upper rack of oven 30-40 minutes, or until nicely browned. > > Turn cornbread out onto plate and invert to top side up. Slice in wedges > and serve piping hot. The cornbread has both the 1/3 and the 1/4 cups of fat? That isn't a typo, is it? I don't recall seeing a cornbread recipe with that much fat. -- to respond (OT only), change "spamless.invalid" to "optonline.net" <http://www.thecoffeefaq.com/> |
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Scott > wrote in
: > In article >, > Wayne Boatwright > wrote: > >> 2 cups stone ground cornmeal, preferably white >> 1 teaspoon salt >> 1 teaspoon baking soda >> 2 eggs >> 1-3/4 cups buttermilk >> 1/4 cup melted fat (bacon grease, Crisco, etc) >> >> Preheat oven to 450°F. Add 1/3 cup fat to a 9 or 10 inch cast iron >> skillet and place in oven to preheat 8-10 minutes or until fat begins >> to smoke. >> >> Meanwhile, in a medium mixing bowl, combine all dry ingredients. Just >> as skillet is reaching temperature, use a fork to blend in eggs and >> buttermilk. While stirring briskly, pour most of melted fat into >> batter and combine thoroughly. Immediately pour batter into skillet >> and bake on upper rack of oven 30-40 minutes, or until nicely browned. >> >> Turn cornbread out onto plate and invert to top side up. Slice in >> wedges and serve piping hot. > > The cornbread has both the 1/3 and the 1/4 cups of fat? That isn't a > typo, is it? I don't recall seeing a cornbread recipe with that much > fat. > Not exactly. Melt 1/3 cup of fat in the skillet. Pour 1/4 cup of that fat into the batter, leaving the remainder in the skillet. Total fat: 1/3 cup. Sorry if it was confusing. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Scott > wrote in
: > In article >, > Wayne Boatwright > wrote: > >> 2 cups stone ground cornmeal, preferably white >> 1 teaspoon salt >> 1 teaspoon baking soda >> 2 eggs >> 1-3/4 cups buttermilk >> 1/4 cup melted fat (bacon grease, Crisco, etc) >> >> Preheat oven to 450°F. Add 1/3 cup fat to a 9 or 10 inch cast iron >> skillet and place in oven to preheat 8-10 minutes or until fat begins >> to smoke. >> >> Meanwhile, in a medium mixing bowl, combine all dry ingredients. Just >> as skillet is reaching temperature, use a fork to blend in eggs and >> buttermilk. While stirring briskly, pour most of melted fat into >> batter and combine thoroughly. Immediately pour batter into skillet >> and bake on upper rack of oven 30-40 minutes, or until nicely browned. >> >> Turn cornbread out onto plate and invert to top side up. Slice in >> wedges and serve piping hot. > > The cornbread has both the 1/3 and the 1/4 cups of fat? That isn't a > typo, is it? I don't recall seeing a cornbread recipe with that much > fat. > Not exactly. Melt 1/3 cup of fat in the skillet. Pour 1/4 cup of that fat into the batter, leaving the remainder in the skillet. Total fat: 1/3 cup. Sorry if it was confusing. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Wed, 17 Nov 2004 01:04:23 GMT, Wayne Boatwright
> wrote: > (ItsJoanNotJoAnn) wrote in > om: > > > sf > wrote in message > > >. .. > >> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1) > >> wrote: > >> > >> > Does anyone have a tried and true recipe for cornbread with no flour > >> > (can't eat it). Thanks. > >> > >> They are plentiful, but they will taste "dry". I recommend > >> you use one with some flour. > >> > >> sf > > > > > > > > I have to agree with Wayne's recipe. Although my family always used > > self-rising stone ground cornmeal and strictly bacon fat. Stirring > > the hot fat into the batter combats dry cornbread, gives flavor, and > > of course the liberal use of butter on hot cornbread will guarantee > > moist bread. The use of flour in cornbread will tend to give it a > > cake like consistency. > > I couldn't have said it better, Joan! I've been known to use self-rising, > too. Depends what I was able to find. Self rising CORN flour? That's a new one to me. I've never made cornbread with corn flour either (yes I know it exists), only finely ground cornmeal, with or w/o wheat flour. In any case, it will taste dry if it's made with only cornmeal and that was my point. Cornflour was NOT part of my equasion. sf Practice safe eating - always use condiments |
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at Tue, 16 Nov 2004 11:46:22 GMT in >,
(Bob (this one)) wrote : >Alex Rast wrote: > >> This recipe calls for sour milk - which is literally that - milk >> that's gone sour. Ordinary "pasteurized" milk will go sour (usually >> about 1 week past expiration) but "ultra-pasteurized" milk (the stuff >> with expiration dates freakishly far out) will not go sour, so make >> sure your milk says "pasteurized" on it. Also UHT milk (the stuff that >> they can keep on unrefrigerated grocery shelves) doesn't go sour. This >> is a good way to use up milk that you accidentally left around a >> little too long. > >What do you mean by "sour?" Sour in this case means that distinctive, sour but not rotten smell of milk that's soured, but not completely spoiled. When spoiled, milk tends to lump up and develop a cheesey, rotten smell in addition to the sour one. But sour milk looks like fresh milk and tastes "cleanly" sour. >All these milks will spoil and smell and taste sour in time. UP and UHT milk tend to go straight from non-sour to completely spoiled. There's no window where the taste is straightforwardly sour. It doesn't help that the cooked-milk taste of these milks give them somewhat of an "off" taste to begin with. >Milk has traditionally been soured by adding acids like vinegar or >lemon juice beyond any bacterial souring. I agree that this is a common way of making milk sour. It's just not what I'm specifying in this recipe. I think that would be too aggressive. The resultant cornbread of this recipe tastes somewhat sweet - so that the amount of acid in the milk is just enough to react with the soda. If it had added vinegar or lemon juice, I think it would instead taste a little sour, perhaps harsh. >at Wed, 17 Nov 2004 01:12:31 GMT in >, lid (Scott) wrote : >Wouldn't buttermilk work? I made the same recipe with buttermilk and the results were not as good. The taste wasn't nearly as pleasantly sweet, instead, it was flat and bland. It didn't have the richness, either, of that made with sour milk. Now, the cornbread made with buttermilk is certainly acceptable, it just didn't achieve the height of perfection the one made with the sour milk did. I recognise some people probably have misgivings about deliberately letting milk go sour and then using it, as opposed to using a product made sour under controlled circumstances at a plant. I don't deny that from a safety POV there's surely somewhat more risk in this method than in others. However, it's baked at a high temperature, and allowing milk to go sour is an ancient practice so undoubtedly it was safe enough in the past not to cause widespread illness. If you feel it's not worth whatever risk you choose to assign, by all means, don't make it that way. -- Alex Rast (remove d., .7, not, and .NOSPAM to reply) |
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at Tue, 16 Nov 2004 11:46:22 GMT in >,
(Bob (this one)) wrote : >Alex Rast wrote: > >> This recipe calls for sour milk - which is literally that - milk >> that's gone sour. Ordinary "pasteurized" milk will go sour (usually >> about 1 week past expiration) but "ultra-pasteurized" milk (the stuff >> with expiration dates freakishly far out) will not go sour, so make >> sure your milk says "pasteurized" on it. Also UHT milk (the stuff that >> they can keep on unrefrigerated grocery shelves) doesn't go sour. This >> is a good way to use up milk that you accidentally left around a >> little too long. > >What do you mean by "sour?" Sour in this case means that distinctive, sour but not rotten smell of milk that's soured, but not completely spoiled. When spoiled, milk tends to lump up and develop a cheesey, rotten smell in addition to the sour one. But sour milk looks like fresh milk and tastes "cleanly" sour. >All these milks will spoil and smell and taste sour in time. UP and UHT milk tend to go straight from non-sour to completely spoiled. There's no window where the taste is straightforwardly sour. It doesn't help that the cooked-milk taste of these milks give them somewhat of an "off" taste to begin with. >Milk has traditionally been soured by adding acids like vinegar or >lemon juice beyond any bacterial souring. I agree that this is a common way of making milk sour. It's just not what I'm specifying in this recipe. I think that would be too aggressive. The resultant cornbread of this recipe tastes somewhat sweet - so that the amount of acid in the milk is just enough to react with the soda. If it had added vinegar or lemon juice, I think it would instead taste a little sour, perhaps harsh. >at Wed, 17 Nov 2004 01:12:31 GMT in >, lid (Scott) wrote : >Wouldn't buttermilk work? I made the same recipe with buttermilk and the results were not as good. The taste wasn't nearly as pleasantly sweet, instead, it was flat and bland. It didn't have the richness, either, of that made with sour milk. Now, the cornbread made with buttermilk is certainly acceptable, it just didn't achieve the height of perfection the one made with the sour milk did. I recognise some people probably have misgivings about deliberately letting milk go sour and then using it, as opposed to using a product made sour under controlled circumstances at a plant. I don't deny that from a safety POV there's surely somewhat more risk in this method than in others. However, it's baked at a high temperature, and allowing milk to go sour is an ancient practice so undoubtedly it was safe enough in the past not to cause widespread illness. If you feel it's not worth whatever risk you choose to assign, by all means, don't make it that way. -- Alex Rast (remove d., .7, not, and .NOSPAM to reply) |
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sf > wrote in
: > On Wed, 17 Nov 2004 01:04:23 GMT, Wayne Boatwright > > wrote: > >> (ItsJoanNotJoAnn) wrote in >> om: >> >> > sf > wrote in message >> > >. .. >> >> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1) >> >> wrote: >> >> >> >> > Does anyone have a tried and true recipe for cornbread with no >> >> > flour (can't eat it). Thanks. >> >> >> >> They are plentiful, but they will taste "dry". I recommend >> >> you use one with some flour. >> >> >> >> sf >> > >> > >> > >> > I have to agree with Wayne's recipe. Although my family always used >> > self-rising stone ground cornmeal and strictly bacon fat. Stirring >> > the hot fat into the batter combats dry cornbread, gives flavor, and >> > of course the liberal use of butter on hot cornbread will guarantee >> > moist bread. The use of flour in cornbread will tend to give it a -------------------- >> > cake like consistency. >> >> I couldn't have said it better, Joan! I've been known to use >> self-rising, too. Depends what I was able to find. > > Self rising CORN flour? That's a new one to me. I've never > made cornbread with corn flour either (yes I know it > exists), only finely ground cornmeal, with or w/o wheat > flour. > > In any case, it will taste dry if it's made with only > cornmeal and that was my point. Cornflour was NOT part of > my equasion. I don't see "corn flour" in the above, but maybe I'm blind. I think she said "the use of 'flour' in cornbread will tend to give it a cake like consistency." AFAIC that statement is true. If cornbread you've made using only cornmeal and no flour is dry and tasteless, then you're obviously not making it the way we do. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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sf > wrote in
: > On Wed, 17 Nov 2004 01:04:23 GMT, Wayne Boatwright > > wrote: > >> (ItsJoanNotJoAnn) wrote in >> om: >> >> > sf > wrote in message >> > >. .. >> >> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1) >> >> wrote: >> >> >> >> > Does anyone have a tried and true recipe for cornbread with no >> >> > flour (can't eat it). Thanks. >> >> >> >> They are plentiful, but they will taste "dry". I recommend >> >> you use one with some flour. >> >> >> >> sf >> > >> > >> > >> > I have to agree with Wayne's recipe. Although my family always used >> > self-rising stone ground cornmeal and strictly bacon fat. Stirring >> > the hot fat into the batter combats dry cornbread, gives flavor, and >> > of course the liberal use of butter on hot cornbread will guarantee >> > moist bread. The use of flour in cornbread will tend to give it a -------------------- >> > cake like consistency. >> >> I couldn't have said it better, Joan! I've been known to use >> self-rising, too. Depends what I was able to find. > > Self rising CORN flour? That's a new one to me. I've never > made cornbread with corn flour either (yes I know it > exists), only finely ground cornmeal, with or w/o wheat > flour. > > In any case, it will taste dry if it's made with only > cornmeal and that was my point. Cornflour was NOT part of > my equasion. I don't see "corn flour" in the above, but maybe I'm blind. I think she said "the use of 'flour' in cornbread will tend to give it a cake like consistency." AFAIC that statement is true. If cornbread you've made using only cornmeal and no flour is dry and tasteless, then you're obviously not making it the way we do. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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sf > wrote in
: > On Wed, 17 Nov 2004 01:04:23 GMT, Wayne Boatwright > > wrote: > >> (ItsJoanNotJoAnn) wrote in >> om: >> >> > sf > wrote in message >> > >. .. >> >> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1) >> >> wrote: >> >> >> >> > Does anyone have a tried and true recipe for cornbread with no >> >> > flour (can't eat it). Thanks. >> >> >> >> They are plentiful, but they will taste "dry". I recommend >> >> you use one with some flour. >> >> >> >> sf >> > >> > >> > >> > I have to agree with Wayne's recipe. Although my family always used >> > self-rising stone ground cornmeal and strictly bacon fat. Stirring >> > the hot fat into the batter combats dry cornbread, gives flavor, and >> > of course the liberal use of butter on hot cornbread will guarantee >> > moist bread. The use of flour in cornbread will tend to give it a -------------------- >> > cake like consistency. >> >> I couldn't have said it better, Joan! I've been known to use >> self-rising, too. Depends what I was able to find. > > Self rising CORN flour? That's a new one to me. I've never > made cornbread with corn flour either (yes I know it > exists), only finely ground cornmeal, with or w/o wheat > flour. > > In any case, it will taste dry if it's made with only > cornmeal and that was my point. Cornflour was NOT part of > my equasion. I don't see "corn flour" in the above, but maybe I'm blind. I think she said "the use of 'flour' in cornbread will tend to give it a cake like consistency." AFAIC that statement is true. If cornbread you've made using only cornmeal and no flour is dry and tasteless, then you're obviously not making it the way we do. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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> > >
> > > I have to agree with Wayne's recipe. Although my family always used > > > self-rising stone ground cornmeal and strictly bacon fat. > > Self rising CORN flour? That's a new one to me. I've never > made cornbread with corn flour either (yes I know it > exists), only finely ground cornmeal, with or w/o wheat > flour. > > In any case, it will taste dry if it's made with only > cornmeal and that was my point. Cornflour was NOT part of > my equasion. > > sf Helloooooooo! I didn't say self-rising CORN flour, I said self-rising corn MEAL. At this very moment I am looking at a 5# bag of Martha White yellow self-rising enriched corn meal with "hot rize." (as proclaimed on the front of the bag) It already has the baking powder and salt in the bag. It also has a tad of wheat flour in the bag. This brand has been around, at least here in TN, since Adam was a lad. Follow Wayne's recipe, which I heartly concur with, and my suggestion of plenty of butter, and you will be guaranteed cornbread to make Scarlett O'hara weep. Leave the flour for biscuit and pie crust making. |
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> > >
> > > I have to agree with Wayne's recipe. Although my family always used > > > self-rising stone ground cornmeal and strictly bacon fat. > > Self rising CORN flour? That's a new one to me. I've never > made cornbread with corn flour either (yes I know it > exists), only finely ground cornmeal, with or w/o wheat > flour. > > In any case, it will taste dry if it's made with only > cornmeal and that was my point. Cornflour was NOT part of > my equasion. > > sf Helloooooooo! I didn't say self-rising CORN flour, I said self-rising corn MEAL. At this very moment I am looking at a 5# bag of Martha White yellow self-rising enriched corn meal with "hot rize." (as proclaimed on the front of the bag) It already has the baking powder and salt in the bag. It also has a tad of wheat flour in the bag. This brand has been around, at least here in TN, since Adam was a lad. Follow Wayne's recipe, which I heartly concur with, and my suggestion of plenty of butter, and you will be guaranteed cornbread to make Scarlett O'hara weep. Leave the flour for biscuit and pie crust making. |
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"ItsJoanNotJoAnn" > wrote in message m... >> > > >> > > I have to agree with Wayne's recipe. Although my family always used >> > > self-rising stone ground cornmeal and strictly bacon fat. >> >> Self rising CORN flour? That's a new one to me. I've never >> made cornbread with corn flour either (yes I know it >> exists), only finely ground cornmeal, with or w/o wheat >> flour. >> >> In any case, it will taste dry if it's made with only >> cornmeal and that was my point. Cornflour was NOT part of >> my equasion. >> >> sf > > > Helloooooooo! I didn't say self-rising CORN flour, I said self-rising > corn MEAL. At this very moment I am looking at a 5# bag of Martha > White yellow self-rising enriched corn meal with "hot rize." (as > proclaimed on the front of the bag) It already has the baking powder > and salt in the bag. It also has a tad of wheat flour in the bag. > This brand has been around, at least here in TN, since Adam was a lad. > > Follow Wayne's recipe, which I heartly concur with, and my suggestion > of plenty of butter, and you will be guaranteed cornbread to make > Scarlett O'hara weep. > > Leave the flour for biscuit and pie crust making. There is a recipe in the Damnyankee in a Southern Kitchen that I have made for years. It is not caketype. It is 1cp of cornmeal, 1tsp each baking soda and salt, 2cps buttermilk, 1 beaten egg and 2Tbs butter. 450 about 30 min. I also add a little sugar. |
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"ItsJoanNotJoAnn" > wrote in message m... >> > > >> > > I have to agree with Wayne's recipe. Although my family always used >> > > self-rising stone ground cornmeal and strictly bacon fat. >> >> Self rising CORN flour? That's a new one to me. I've never >> made cornbread with corn flour either (yes I know it >> exists), only finely ground cornmeal, with or w/o wheat >> flour. >> >> In any case, it will taste dry if it's made with only >> cornmeal and that was my point. Cornflour was NOT part of >> my equasion. >> >> sf > > > Helloooooooo! I didn't say self-rising CORN flour, I said self-rising > corn MEAL. At this very moment I am looking at a 5# bag of Martha > White yellow self-rising enriched corn meal with "hot rize." (as > proclaimed on the front of the bag) It already has the baking powder > and salt in the bag. It also has a tad of wheat flour in the bag. > This brand has been around, at least here in TN, since Adam was a lad. > > Follow Wayne's recipe, which I heartly concur with, and my suggestion > of plenty of butter, and you will be guaranteed cornbread to make > Scarlett O'hara weep. > > Leave the flour for biscuit and pie crust making. There is a recipe in the Damnyankee in a Southern Kitchen that I have made for years. It is not caketype. It is 1cp of cornmeal, 1tsp each baking soda and salt, 2cps buttermilk, 1 beaten egg and 2Tbs butter. 450 about 30 min. I also add a little sugar. |
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Phyllis wrote:
> "ItsJoanNotJoAnn" > wrote in message > m... > >>>> > >>>> > I have to agree with Wayne's recipe. Although my family always used >>>> > self-rising stone ground cornmeal and strictly bacon fat. >>> >>>Self rising CORN flour? That's a new one to me. I've never >>>made cornbread with corn flour either (yes I know it >>>exists), only finely ground cornmeal, with or w/o wheat >>>flour. >>> >>>In any case, it will taste dry if it's made with only >>>cornmeal and that was my point. Cornflour was NOT part of >>>my equasion. >>> >>>sf >> >> >>Helloooooooo! I didn't say self-rising CORN flour, I said self-rising >>corn MEAL. At this very moment I am looking at a 5# bag of Martha >>White yellow self-rising enriched corn meal with "hot rize." (as >>proclaimed on the front of the bag) It already has the baking powder >>and salt in the bag. It also has a tad of wheat flour in the bag. >>This brand has been around, at least here in TN, since Adam was a lad. >> >>Follow Wayne's recipe, which I heartly concur with, and my suggestion >>of plenty of butter, and you will be guaranteed cornbread to make >>Scarlett O'hara weep. >> >>Leave the flour for biscuit and pie crust making. > > > > > There is a recipe in the Damnyankee in a Southern Kitchen that I have made > for years. It is not caketype. It is 1cp of cornmeal, 1tsp each baking soda > and salt, 2cps buttermilk, 1 beaten egg and 2Tbs butter. 450 about 30 min. I > also add a little sugar. > > So-called "Arkansas Cornbread", recipe in our 44 yo Betty Crocker Cookbook is the same as yours but calls for 2 cups cornmeal. Splash a little oil in a 10-inch cast iron skillet, heat skillet and oven to 450F, pour in cornbread mix, cook 20-25 minutes (in my oven) or until done as shown by a toothpick coming out clean. SUGAR! My gracious, that's heresy in this part of the south. Maybe some cracklings but never sugar. Eat the cornbread with beans and sausage over it or the poor man's way, milk, black pepper, and finely chopped onions. Grew up on this stuff every time my Dad went on strike, which in the fifties, was pretty often. Still like it and taught my Yankee wife to eat it. She and the grown kids love it to this day. George, in SW Louisiana |
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Phyllis wrote:
> "ItsJoanNotJoAnn" > wrote in message > m... > >>>> > >>>> > I have to agree with Wayne's recipe. Although my family always used >>>> > self-rising stone ground cornmeal and strictly bacon fat. >>> >>>Self rising CORN flour? That's a new one to me. I've never >>>made cornbread with corn flour either (yes I know it >>>exists), only finely ground cornmeal, with or w/o wheat >>>flour. >>> >>>In any case, it will taste dry if it's made with only >>>cornmeal and that was my point. Cornflour was NOT part of >>>my equasion. >>> >>>sf >> >> >>Helloooooooo! I didn't say self-rising CORN flour, I said self-rising >>corn MEAL. At this very moment I am looking at a 5# bag of Martha >>White yellow self-rising enriched corn meal with "hot rize." (as >>proclaimed on the front of the bag) It already has the baking powder >>and salt in the bag. It also has a tad of wheat flour in the bag. >>This brand has been around, at least here in TN, since Adam was a lad. >> >>Follow Wayne's recipe, which I heartly concur with, and my suggestion >>of plenty of butter, and you will be guaranteed cornbread to make >>Scarlett O'hara weep. >> >>Leave the flour for biscuit and pie crust making. > > > > > There is a recipe in the Damnyankee in a Southern Kitchen that I have made > for years. It is not caketype. It is 1cp of cornmeal, 1tsp each baking soda > and salt, 2cps buttermilk, 1 beaten egg and 2Tbs butter. 450 about 30 min. I > also add a little sugar. > > So-called "Arkansas Cornbread", recipe in our 44 yo Betty Crocker Cookbook is the same as yours but calls for 2 cups cornmeal. Splash a little oil in a 10-inch cast iron skillet, heat skillet and oven to 450F, pour in cornbread mix, cook 20-25 minutes (in my oven) or until done as shown by a toothpick coming out clean. SUGAR! My gracious, that's heresy in this part of the south. Maybe some cracklings but never sugar. Eat the cornbread with beans and sausage over it or the poor man's way, milk, black pepper, and finely chopped onions. Grew up on this stuff every time my Dad went on strike, which in the fifties, was pretty often. Still like it and taught my Yankee wife to eat it. She and the grown kids love it to this day. George, in SW Louisiana |
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Terry Pulliam Burd wrote:
>>I believe they asked for a 'tried and true recipe'... any moron can >>google a recipe... as we just saw. > > > Well, who p*ssed in your cornflakes? It appeared to me you were just another one of those "Guess what Google turned up" type of repliers when it was clear that the OP had already gone that route. My apologies... ~john |
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Terry Pulliam Burd wrote:
>>I believe they asked for a 'tried and true recipe'... any moron can >>google a recipe... as we just saw. > > > Well, who p*ssed in your cornflakes? It appeared to me you were just another one of those "Guess what Google turned up" type of repliers when it was clear that the OP had already gone that route. My apologies... ~john |
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Levelwave© > wrote in news:302a42F2rdntvU1@uni-
berlin.de: > Terry Pulliam Burd wrote: > >>>I believe they asked for a 'tried and true recipe'... any moron can >>>google a recipe... as we just saw. >> >> >> Well, who p*ssed in your cornflakes? > > > It appeared to me you were just another one of those "Guess what > turned up" type of repliers when it was clear that the OP had already > gone that route. My apologies... > > ~john > I made cornbread today, using the 1 cup each cornmeal, all-purpose- flour, milk and 1/2 tsp salt, 1 tbs sugar and 1 tbs baking powder, 1 jumbo egg and 1/3 veg oil. After 425 F. for 20 minutes, out of the oven it was dry and crumby. After it cooled it was still crumby. Why so crumby? Too much baking powder?? Not enough oil? Not enough egg? Good thread, as today marks my first scratch cornbread. Thanks, Andy |
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Andy wrote:
> I made cornbread today, using the 1 cup each cornmeal, all-purpose- > flour, milk and 1/2 tsp salt, 1 tbs sugar and 1 tbs baking powder, 1 > jumbo egg and 1/3 veg oil. > > After 425 F. for 20 minutes, out of the oven it was dry and crumby. > After it cooled it was still crumby. > > Why so crumby? Too much baking powder?? Not enough oil? Not enough egg? What do you mean by 'crumby'? Cornbread is supposed to be somewhat dry and crumbley. Did you add the batter to a HOT cast iron pan coated in coil? I don't really go the 'scratch' way anymore as LillyWhite Cornbread mix isn't too shabby... ~john |
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Andy wrote:
> I made cornbread today, using the 1 cup each cornmeal, all-purpose- > flour, milk and 1/2 tsp salt, 1 tbs sugar and 1 tbs baking powder, 1 > jumbo egg and 1/3 veg oil. > > After 425 F. for 20 minutes, out of the oven it was dry and crumby. > After it cooled it was still crumby. > > Why so crumby? Too much baking powder?? Not enough oil? Not enough egg? What do you mean by 'crumby'? Cornbread is supposed to be somewhat dry and crumbley. Did you add the batter to a HOT cast iron pan coated in coil? I don't really go the 'scratch' way anymore as LillyWhite Cornbread mix isn't too shabby... ~john |
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On Wed, 17 Nov 2004 12:22:09 GMT, Wayne Boatwright
> wrote: > If cornbread you've made using only cornmeal and no flour is dry and > tasteless, then you're obviously not making it the way we do. I said dry, not tasteless. I have to use a LOT of butter on it. sf Practice safe eating - always use condiments |
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"sf" > wrote in message ... > On Thu, 18 Nov 2004 00:29:43 -0600, > (Joan NOTJoAnn) wrote: > >> Why is that bizarre?? Walk into ANY grocery store in the South, mom & >> pop corner market to the warehouse sized ones and that's what you will >> see on the shelf. > > I don't live in the South and have never heard of it. > > The only self rising flour I know of is wheat. Corn flour > isn't common around here - although I've purchased (but > never used) it and Self rising corn flour is not even a blip > on my radar screen. > > sf > Practice safe eating - always use condiments It's corn meal, not flour. Think polenta. Or think any kind of corn meal you find anywhere in the USA, but with baking powder and salt added (as is added to self-rising wheat flour). It's right next to the Quaker brand corn meal, organic stone ground corn meal and corn bread mixes. It's readily available here in Houston (kinda southern) and I've seen plenty of recipes that call for it. A bit sniffy about anything self-rising? Give this quick bread a try: Beer Bread 3 cups self-rising flour 1 tsp. salt 3 TBLSPS sugar (less to taste) 1 can beer (12 0z) 4 oz butter, melted. Spray a 9"x5" loaf pan with Pam or grease and dust with flour Mix dry ingredients with beer (mixture will be thicker than a batter but looser than a dough) and pour the melted butter over the top. Cook at 350 for one hour. You can add grated cheese or herbs to taste. Regards, Susan |
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sf > wrote in message >. ..
> > I don't live in the South and have never heard of it. > > The only self rising flour I know of is wheat. Corn flour > isn't common around here - although I've purchased (but > never used) it and Self rising corn flour is not even a blip > on my radar screen. > > sf Evidently when my posts appear on your computer they must be garbled into the Russian language. Not once, nada, nil, nope, not at all, have I said a word, not nary a word, about 'corn flour'. I've referred to it in every post I've written as 'CORN MEAL,' but somehow it is appearing on your screen as 'flour'. I don't know what corn 'flour' is, never heard of it, wouldn't recognize it if I saw it. As far as I'm concerned, these would be two completely different things, such as apples & oranges are two different things. Zip by your grocery store on the way to drop off your computer at the repair shop. Stroll down the baking aisle where wheat FLOUR is see if they have Aunt Jemima corn MEAL. That was the brand I was able to locate on a trip to Pennsylvania a couple years ago. Purchase a bag of MEAL and follow Wayne's recipe. Remember, don't add wheat FLOUR unless your goal is cake. While still blistering hot, add liberal amounts of butter. If you can't find it in your market, perhaps you have a Mexican market close by? |
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"ItsJoanNotJoAnn" > wrote in message om... > sf > wrote in message > >. .. >> >> I don't live in the South and have never heard of it. >> >> The only self rising flour I know of is wheat. Corn flour >> isn't common around here - although I've purchased (but >> never used) it and Self rising corn flour is not even a blip >> on my radar screen. >> >> sf > > > > Evidently when my posts appear on your computer they must be garbled > into the Russian language. Not once, nada, nil, nope, not at all, > have I said a word, not nary a word, about 'corn flour'. I've > referred to it in every post I've written as 'CORN MEAL,' but somehow > it is appearing on your screen as 'flour'. I don't know what corn > 'flour' is, never heard of it, wouldn't recognize it if I saw it. As > far as I'm concerned, these would be two completely different things, > such as apples & oranges are two different things. > > Zip by your grocery store on the way to drop off your computer at the > repair shop. Stroll down the baking aisle where wheat FLOUR is see if > they have Aunt Jemima corn MEAL. That was the brand I was able to > locate on a trip to Pennsylvania a couple years ago. Purchase a bag > of MEAL and follow Wayne's recipe. Remember, don't add wheat FLOUR > unless your goal is cake. While still blistering hot, add liberal > amounts of butter. > > If you can't find it in your market, perhaps you have a Mexican market > close by? I don't know where this person is but my daughter lived in Australia for awhile and she couldn't find cornmeal. Maybe she didn't look in the right grocers but I would send her packets of cornbread mix and grits. The people she was staying with weren't that excited by it, especially the grits. |
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"ItsJoanNotJoAnn" > wrote in message om... > sf > wrote in message > >. .. >> >> I don't live in the South and have never heard of it. >> >> The only self rising flour I know of is wheat. Corn flour >> isn't common around here - although I've purchased (but >> never used) it and Self rising corn flour is not even a blip >> on my radar screen. >> >> sf > > > > Evidently when my posts appear on your computer they must be garbled > into the Russian language. Not once, nada, nil, nope, not at all, > have I said a word, not nary a word, about 'corn flour'. I've > referred to it in every post I've written as 'CORN MEAL,' but somehow > it is appearing on your screen as 'flour'. I don't know what corn > 'flour' is, never heard of it, wouldn't recognize it if I saw it. As > far as I'm concerned, these would be two completely different things, > such as apples & oranges are two different things. > > Zip by your grocery store on the way to drop off your computer at the > repair shop. Stroll down the baking aisle where wheat FLOUR is see if > they have Aunt Jemima corn MEAL. That was the brand I was able to > locate on a trip to Pennsylvania a couple years ago. Purchase a bag > of MEAL and follow Wayne's recipe. Remember, don't add wheat FLOUR > unless your goal is cake. While still blistering hot, add liberal > amounts of butter. > > If you can't find it in your market, perhaps you have a Mexican market > close by? I don't know where this person is but my daughter lived in Australia for awhile and she couldn't find cornmeal. Maybe she didn't look in the right grocers but I would send her packets of cornbread mix and grits. The people she was staying with weren't that excited by it, especially the grits. |
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Phyllis wrote:
> "ItsJoanNotJoAnn" > wrote in message > om... > >>sf > wrote in message >... >> >>>I don't live in the South and have never heard of it. >>> >>>The only self rising flour I know of is wheat. Corn flour >>>isn't common around here - although I've purchased (but >>>never used) it and Self rising corn flour is not even a blip >>>on my radar screen. >>> >>>sf >> >> >> >>Evidently when my posts appear on your computer they must be garbled >>into the Russian language. Not once, nada, nil, nope, not at all, >>have I said a word, not nary a word, about 'corn flour'. I've >>referred to it in every post I've written as 'CORN MEAL,' but somehow >>it is appearing on your screen as 'flour'. I don't know what corn >>'flour' is, never heard of it, wouldn't recognize it if I saw it. As >>far as I'm concerned, these would be two completely different things, >>such as apples & oranges are two different things. >> >>Zip by your grocery store on the way to drop off your computer at the >>repair shop. Stroll down the baking aisle where wheat FLOUR is see if >>they have Aunt Jemima corn MEAL. That was the brand I was able to >>locate on a trip to Pennsylvania a couple years ago. Purchase a bag >>of MEAL and follow Wayne's recipe. Remember, don't add wheat FLOUR >>unless your goal is cake. While still blistering hot, add liberal >>amounts of butter. >> >>If you can't find it in your market, perhaps you have a Mexican market >>close by? > > > > I don't know where this person is but my daughter lived in Australia for > awhile and she couldn't find cornmeal. Maybe she didn't look in the right > grocers but I would send her packets of cornbread mix and grits. The people > she was staying with weren't that excited by it, especially the grits. > > We lived in the Middle East for more than 5 years. The company we worked for ordered corn meal in their commissary for the 'Muricans. Most Europeans, including the Denizens of Oz (Orstrailians) didn't know what corn meal was, they had only seen corn flour, aka corn starch, and used it for a thickener, just like we do. Most that ate at our house didn't care for cornbread but would eat roasting ears on occasion. Oh yeah, should have mentioned that there were over 100 nationalities in our international community on the West Coast of Saudi Arabia, lots of stranger eating habits than ours. <VBG> George |
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sf > wrote in news:2a5rp0hv1t1ie0blq3d9nt6rvvlvmstagp@
4ax.com: > On Thu, 18 Nov 2004 00:29:43 -0600, > (Joan NOTJoAnn) wrote: > >> Why is that bizarre?? Walk into ANY grocery store in the South, mom & >> pop corner market to the warehouse sized ones and that's what you will >> see on the shelf. > > I don't live in the South and have never heard of it. > > The only self rising flour I know of is wheat. Corn flour > isn't common around here - although I've purchased (but > never used) it and Self rising corn flour is not even a blip > on my radar screen. > > sf > Practice safe eating - always use condiments I think this has all been addressed before, but we're talking about corn MEAL not cornflour. Cornflour is precisely the same thing as cornstarch, not commonly known in this country as cornflour, but quite commonly known in the UK by that name. Cornflour is used predominantly as a thickener. I have never seen it listed as an ingredient in cornbread. In various parts of the US corn MEAL can be white or yellow, commercially milled or stone ground, self-rising or plain. What variety you find in your store is largely dependent on your geographical location. I usually buy and use plain, stone ground, white cornmeal. Plain, because I sometimes use it in things that don't require leavening; stone ground because I like the texture; white, because it's a "family" tradition. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Phyllis" > wrote in
. com: > I don't know where this person is but my daughter lived in Australia > for awhile and she couldn't find cornmeal. Maybe she didn't look in the > right grocers but I would send her packets of cornbread mix and grits. > The people she was staying with weren't that excited by it, especially > the grits. > If I'm not mistaken, sf lives in or near San Francisco. There's no reason to think that cornmeal is unavailable or rare there. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Fri, 19 Nov 2004 17:07:14 GMT, "Susan Edkins"
> wrote: > It's corn meal, not flour. Think polenta. Or think any kind of corn meal you > find anywhere in the USA, but with baking powder and salt added (as is added > to self-rising wheat flour). It's right next to the Quaker brand corn meal, > organic stone ground corn meal and corn bread mixes. It's readily available > here in Houston (kinda southern) and I've seen plenty of recipes that call > for it. and it's self-rising? I'll make a special trip to the grocery store and look for it on the shelf... next to the cornmeal. Thanks for the info! sf Practice safe eating - always use condiments |
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On Sat, 20 Nov 2004 03:23:11 GMT, Wayne Boatwright
> wrote: > > If I'm not mistaken, sf lives in or near San Francisco. There's no reason to > think that cornmeal is unavailable or rare there. We certainly do have cornmeal, but not self-rising cornmeal to my knowledge. sf Practice safe eating - always use condiments |
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Wayne..... I'm not disputing CORNMEAL, I'm disputing the SELF-RISING part. I've NEVER HEARD OR SEEN self-rising cornmeal... unless it's a box of Jiffy Mix Cornbread. If that's what everyone means, then SAY IT!!!! BTW: Cornflour is VERY different from corn starch. It's finely ground cornmeal which has a texture similar to wheat flour. ```````````````````` On Sat, 20 Nov 2004 03:21:41 GMT, Wayne Boatwright > wrote: > sf > wrote in news:2a5rp0hv1t1ie0blq3d9nt6rvvlvmstagp@ > 4ax.com: > > > On Thu, 18 Nov 2004 00:29:43 -0600, > > (Joan NOTJoAnn) wrote: > > > >> Why is that bizarre?? Walk into ANY grocery store in the South, mom & > >> pop corner market to the warehouse sized ones and that's what you will > >> see on the shelf. > > > > I don't live in the South and have never heard of it. > > > > The only self rising flour I know of is wheat. Corn flour > > isn't common around here - although I've purchased (but > > never used) it and Self rising corn flour is not even a blip > > on my radar screen. > > > > sf > > Practice safe eating - always use condiments > > I think this has all been addressed before, but we're talking about corn > MEAL not cornflour. Cornflour is precisely the same thing as cornstarch, > not commonly known in this country as cornflour, but quite commonly known > in the UK by that name. Cornflour is used predominantly as a thickener. I > have never seen it listed as an ingredient in cornbread. > > In various parts of the US corn MEAL can be white or yellow, commercially > milled or stone ground, self-rising or plain. What variety you find in > your store is largely dependent on your geographical location. > > I usually buy and use plain, stone ground, white cornmeal. Plain, because > I sometimes use it in things that don't require leavening; stone ground > because I like the texture; white, because it's a "family" tradition. sf Practice safe eating - always use condiments |
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sf > wrote in
: > On Sat, 20 Nov 2004 03:23:11 GMT, Wayne Boatwright > > wrote: > >> >> If I'm not mistaken, sf lives in or near San Francisco. There's no >> reason to think that cornmeal is unavailable or rare there. > > We certainly do have cornmeal, but not self-rising cornmeal > to my knowledge. You are probably right. Self-rising cornmeal is most common in the South, although I have seen it in other areas. More self-rising flour is also sold in the South than in most other areas. I think we all thought you were saying that no type of cornmeal was available in San Francisco. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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sf > wrote in
: > > Wayne..... I'm not disputing CORNMEAL, I'm disputing the > SELF-RISING part. I've NEVER HEARD OR SEEN self-rising > cornmeal... unless it's a box of Jiffy Mix Cornbread. If > that's what everyone means, then SAY IT!!!! No, noone waas talking about Jiffy or other cornbread mixes, only self- rising cornmeal. Cornbread mixes usually have wheat flour in them in additioni to the cornmeal and leavening. Often the only user addition is water and sometimes an egg. Obviously, the self-rising cornmeal is is unavailable in your area. As I said earlier, it's distribution is largely geographical. > BTW: Cornflour is VERY different from corn starch. It's > finely ground cornmeal which has a texture similar to wheat > flour. Yes and no. In some areas what is labeled cornflour is exactly the same as cornstarch. In other areas both are sold and they are different products. > ```````````````````` > > On Sat, 20 Nov 2004 03:21:41 GMT, Wayne Boatwright > > wrote: > >> sf > wrote in >> news:2a5rp0hv1t1ie0blq3d9nt6rvvlvmstagp@ 4ax.com: >> >> > On Thu, 18 Nov 2004 00:29:43 -0600, >> > (Joan NOTJoAnn) wrote: >> > >> >> Why is that bizarre?? Walk into ANY grocery store in the South, >> >> mom & pop corner market to the warehouse sized ones and that's >> >> what you will see on the shelf. >> > >> > I don't live in the South and have never heard of it. >> > >> > The only self rising flour I know of is wheat. Corn flour >> > isn't common around here - although I've purchased (but >> > never used) it and Self rising corn flour is not even a blip >> > on my radar screen. >> > >> > sf >> > Practice safe eating - always use condiments >> >> I think this has all been addressed before, but we're talking about >> corn MEAL not cornflour. Cornflour is precisely the same thing as >> cornstarch, not commonly known in this country as cornflour, but quite >> commonly known in the UK by that name. Cornflour is used >> predominantly as a thickener. I have never seen it listed as an >> ingredient in cornbread. >> >> In various parts of the US corn MEAL can be white or yellow, >> commercially milled or stone ground, self-rising or plain. What >> variety you find in your store is largely dependent on your >> geographical location. >> >> I usually buy and use plain, stone ground, white cornmeal. Plain, >> because I sometimes use it in things that don't require leavening; >> stone ground because I like the texture; white, because it's a >> "family" tradition. > > > sf > Practice safe eating - always use condiments -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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