"PeterL" > wrote

> Damsel in dis Dress > wrote

>> It's a solid, vegetable oil-based replacement for lard. I've made
>> this with butter, no problem. We have established in previous threads
>> that you can get Crisco vegetable shortening at certain houses of
>> prostitution in Amsterdam. Have you made any plans for European
>> travel?

> ROFL!!

> No. Been there, watched the shows but didn't go into any 'certain
> houses'!!
>
> But one wonders what reason/use they would have for it!!

For Crisco parties, silly! Geez.

nancy

Nancy Young wrote:

> For Crisco parties, silly! Geez.
>
> nancy


ewwww Nancy.... NOT a nice mental image.

Given the climate in that part of the world would probably be a
drawback, perhaps to aid lubrication? (batting eyelashes demurely.....)
Conjures up images of those 'greasy pig' contests.... perhaps that's a
possibility.

hehehe

LadyJane
--
"Never trust a skinny cook!"

> Your best mom memories?
> -ginny

No special cooking ones

Pity.

Am I the only one?

Elaine

On Thu, 13 Jul 2006 20:32:08 -0400, "Nancy Young"
> wrote:

>"PeterL" > wrote
>
>> Damsel in dis Dress > wrote
>
>>> It's a solid, vegetable oil-based replacement for lard. I've made
>>> this with butter, no problem. We have established in previous threads
>>> that you can get Crisco vegetable shortening at certain houses of
>>> prostitution in Amsterdam. Have you made any plans for European
>>> travel?
>
>> ROFL!!
>
>> No. Been there, watched the shows but didn't go into any 'certain
>> houses'!!
>>
>> But one wonders what reason/use they would have for it!!
>
>For Crisco parties, silly! Geez.

What? Everyone bakes chocolate chip cookies??

Carol

"LadyJane" > wrote in
ups.com:

>
> PeterL wrote:
>
>
>> And we have *way* too many beers to have them all chilled at once.
>
> Then in my opinion you need a MUCH bigger boat with more fridge space.
> (Love the FOUREX ads.... now THERE'S ingenuitity in cooling beers for
> you!)


One mans ode to XXXX ..........

http://www.australianbeers.com/beers/xxxx/xxxx.htm



But for those of you who would like to watch the ad's........

http://www.xxxx.com.au/

sign in (as long as you are over 18yo!!) and then go to the bottom and
click on Watch TV Ads. There's about 4 of them. Quite good too :-)



>
> Sounds like some of the weekends we spent BK (before kids).... ahh
>
> Just make sure to keep your bouyancy vest firmly buckled at all times
> Peter,


I can swim good :-)


> and have a great weekends 'fishing'....(aka: boozing to the
> uninitiated!)
> And at least dangle a line in so you CAN honestly say you did fish!!


The boat is too big, and too fast for fishing!!

We're just doing a 2&1/2 hour cruise round the Bay (and some of the
Islands) then up the River to the Casino, there for 4 hours, and then back
out around the bay for another 2&1/2 hours :-)


No time for fishing :-)

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On 14 Jul 2006 02:11:35 +0200, "cybercat" >
wrote:

>My mom made that macaroni and cheese and it was one of the first
>things she let us make on our own! She made really good chicken
>and dumplings, terrific holiday dinners (that dressing, and yes it WAS
>in the bird--there is nothing like it ..) but mostly she was a baker. A
>really fine baker. The smell of baking apples and cakes and pastry
>was one I grew up with. And cookies.

Same here. Mom was the Martha Stewart of our community when it came
to big family dinners. Amazing!

> And she made two dishes
>I have never seen since--one she called "stuffed pork chops" and
>one was some sort of pounded steak that was then lightly breaded,
>browned then braised in a tomato based sauce. That sound familiar
>to anyone? I cannot recall what she called it.

Stuffed pork chops are generally thick-cut chops that you cut in half
across, to the bone. Then you put in the stuffing (usually some kind
of bread stuffing) of your choice, and bake until the meat is cooked
through. It's a good idea to line the pan with foil. These things
stick something fierce,

Swiss steak is the other dish you mentioned. Sometimes has onions and
green peppers with it, sometimes just the tomato sauce.

Carol

"LadyJane" > wrote in
ps.com:

>
> Nancy Young wrote:
>
>> For Crisco parties, silly! Geez.
>>
>> nancy
>
>
> ewwww Nancy.... NOT a nice mental image.
>
> Given the climate in that part of the world would probably be a
> drawback, perhaps to aid lubrication? (batting eyelashes
demurely.....)


[SHOCK!! HORROR!!]

When Chrisco parties was mentioned, I naturally thought of Mrs Santa
Clause!!
Speaking of which, I haven't seen her for quite some time!!

http://www.chriscohampers.com.au/Sho...px?CatalogID=1

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

"Damsel in dis Dress" > wrote

> On Thu, 13 Jul 2006 20:32:08 -0400, "Nancy Young"
> > wrote:

>>For Crisco parties, silly! Geez.
>
> What? Everyone bakes chocolate chip cookies??

Exactly! Cookie cookin parties.

nancy

"Nancy Young" > wrote in news:e96qnl$akn$1
@news.monmouth.com:

>
> "Damsel in dis Dress" > wrote
>
>> On Thu, 13 Jul 2006 20:32:08 -0400, "Nancy Young"
>> > wrote:
>
>>>For Crisco parties, silly! Geez.
>>
>> What? Everyone bakes chocolate chip cookies??
>
> Exactly! Cookie cookin parties.
>

And I know what *sort* of cookies too!!

Least then, they don't have to smoke it!!



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On Thu, 13 Jul 2006 21:06:48 -0400, "Nancy Young"
> wrote:

>"Damsel in dis Dress" > wrote
>
>> On Thu, 13 Jul 2006 20:32:08 -0400, "Nancy Young"
>> > wrote:
>
>>>For Crisco parties, silly! Geez.
>>
>> What? Everyone bakes chocolate chip cookies??
>
>Exactly! Cookie cookin parties.

That's what I thought. Nice that you and I are on the same
wavelength. Or does that frighten you? <E>G

Didja read the stuff I e-mailed you?

Carol

On 14 Jul 2006 01:08:59 GMT, PeterL > wrote:

>"Nancy Young" > wrote in news:e96qnl$akn$1
:
>
>>
>> "Damsel in dis Dress" > wrote
>>
>>> On Thu, 13 Jul 2006 20:32:08 -0400, "Nancy Young"
>>> > wrote:
>>
>>>>For Crisco parties, silly! Geez.
>>>
>>> What? Everyone bakes chocolate chip cookies??
>>
>> Exactly! Cookie cookin parties.
>
>And I know what *sort* of cookies too!!
>
>Least then, they don't have to smoke it!!

Who would put tobacco into cookies, silly?

Carol

Damsel in dis Dress > wrote in
:

> On 14 Jul 2006 01:08:59 GMT, PeterL > wrote:
>
>>"Nancy Young" > wrote in news:e96qnl$akn$1
:
>>
>>>
>>> "Damsel in dis Dress" > wrote
>>>
>>>> On Thu, 13 Jul 2006 20:32:08 -0400, "Nancy Young"
>>>> > wrote:
>>>
>>>>>For Crisco parties, silly! Geez.
>>>>
>>>> What? Everyone bakes chocolate chip cookies??
>>>
>>> Exactly! Cookie cookin parties.
>>
>>And I know what *sort* of cookies too!!
>>
>>Least then, they don't have to smoke it!!
>
> Who would put tobacco into cookies, silly?


Do you play a banjo??!! ;-P


They don't put tobacco in it, silly. They mow their grass and put *that*
in it!!

http://recipes.marijuana.com/list.ph...0&categoryid=8



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

On 14 Jul 2006 01:28:09 GMT, PeterL > wrote:

>Damsel in dis Dress > wrote in
:
>
>> On 14 Jul 2006 01:08:59 GMT, PeterL > wrote:
>>
>>>"Nancy Young" > wrote in news:e96qnl$akn$1
:
>>>
>>>>
>>>> "Damsel in dis Dress" > wrote
>>>>
>>>>> On Thu, 13 Jul 2006 20:32:08 -0400, "Nancy Young"
>>>>> > wrote:
>>>>
>>>>>>For Crisco parties, silly! Geez.
>>>>>
>>>>> What? Everyone bakes chocolate chip cookies??
>>>>
>>>> Exactly! Cookie cookin parties.
>>>
>>>And I know what *sort* of cookies too!!
>>>
>>>Least then, they don't have to smoke it!!
>>
>> Who would put tobacco into cookies, silly?
>
>Do you play a banjo??!! ;-P

<Damsel bares all four of her teeth at Peter>

>They don't put tobacco in it, silly. They mow their grass and put *that*
>in it!!
>
>http://recipes.marijuana.com/list.ph...0&categoryid=8

Lawn clippings in cookies? Yuck!

Carol

Damsel in dis Dress wrote:
>
> Lawn clippings in cookies? Yuck!
>
> Carol

But, but, but Carol....
THAT way you get your chlorophyl at the same time as your carbs!!!

Makes PERFECT sense... and especially useful on St. Patrick's Day!

LadyJane
--
"Never trust a skinny cook!"

Thank you so very much. And I enjoyed, very much, your big cyber-hug
and I am sending you one back.

Now I'm going to read everyone's fond memories of their mothers.

Mark

On Thu, 13 Jul 2006 15:55:20 -1200, "Virginia Tadrzynski"
> wrote:

>I remember a few years ago, Sheryl Rosen posted of her dad's passing and the
>food tastes and slightly odd food items that bring their memories flooding
>back. We all posted items that reminded us of our deceased relatives that
>brought smiles to our faces.
>
>Mark, hon. Been there, done that, and the thought of losing your mom
>doesn't get easier. We deal with it in time, but some things just open the
>wound. Remember her good times, forget the bad. When dealing with your
>sister, remember, her mom died too. Sending you a big cyber hug.
>
>Now. For the rest of us. A new thread.........what did your mom cook that
>you remember most? My mom couldn't cook if her life depended on
>it......mostly throw togethers and Encore dinners. One recipe she tried was
>called "Mexican Fiesta" it was ground beef, mixed with cooked rice, drained
>stewed tomatoes, and topped with a jiffy cornbread mix. No spices, she
>didn't use them. Bland......you betcha. My father either called it
>Slumgullion or Mexican Shit. Remember being little when an evangelist came
>calling. Asked what we were eating and I said "Mexican shit' ....shoulda
>seen them trying to cover that up...
>
>Your best mom memories?
>-ginny
>
>

"LadyJane" > wrote in
oups.com:

>
> Damsel in dis Dress wrote:
>>
>> Lawn clippings in cookies? Yuck!
>>
>> Carol
>
> But, but, but Carol....
> THAT way you get your chlorophyl at the same time as your carbs!!!


And they don't use the good lawn clippings either, just the 'weed'
part!!


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

"Damsel in dis Dress" > wrote

> Swiss steak is the other dish you mentioned. Sometimes has onions and
> green peppers with it, sometimes just the tomato sauce.

That's it! It was driving me crazy, thanks, Carol.

It was good, too. I might try to make it.

I remember a few years ago, Sheryl Rosen posted of her dad's passing and the
food tastes and slightly odd food items that bring their memories flooding
back. We all posted items that reminded us of our deceased relatives that
brought smiles to our faces.

Mark, hon. Been there, done that, and the thought of losing your mom
doesn't get easier. We deal with it in time, but some things just open the
wound. Remember her good times, forget the bad. When dealing with your
sister, remember, her mom died too. Sending you a big cyber hug.

Now. For the rest of us. A new thread.........what did your mom cook that
you remember most? My mom couldn't cook if her life depended on
it......mostly throw togethers and Encore dinners. One recipe she tried was
called "Mexican Fiesta" it was ground beef, mixed with cooked rice, drained
stewed tomatoes, and topped with a jiffy cornbread mix. No spices, she
didn't use them. Bland......you betcha. My father either called it
Slumgullion or Mexican Shit. Remember being little when an evangelist came
calling. Asked what we were eating and I said "Mexican shit' ....shoulda
seen them trying to cover that up...

Your best mom memories?
-ginny

On 13 Jul 2006 18:48:34 -0700, "LadyJane"
> wrote:

>Damsel in dis Dress wrote:
>>
>> Lawn clippings in cookies? Yuck!
>
>But, but, but Carol....
>THAT way you get your chlorophyl at the same time as your carbs!!!
>
>Makes PERFECT sense... and especially useful on St. Patrick's Day!

You're right. Peter is a brilliant man.

Carol

On 14 Jul 2006 02:08:40 GMT, PeterL > wrote:

>"LadyJane" > wrote in
roups.com:
>
>> Damsel in dis Dress wrote:
>>>
>>> Lawn clippings in cookies? Yuck!
>>
>> But, but, but Carol....
>> THAT way you get your chlorophyl at the same time as your carbs!!!
>
>And they don't use the good lawn clippings either, just the 'weed'
>part!!

Eeeewwww! Dandelion cookies!

Carol

On 14 Jul 2006 05:18:08 +0200, "cybercat" >
wrote:

>"Damsel in dis Dress" > wrote
>
>> Swiss steak is the other dish you mentioned. Sometimes has onions and
>> green peppers with it, sometimes just the tomato sauce.
>
>That's it! It was driving me crazy, thanks, Carol.
>
>It was good, too. I might try to make it.

Glad I could help. I know how that feels. You KNOW what it is, but
your brain flatly refuses to access that data.

Crash likes this made with Campbell's tomato soup. I cry for sad.

Carol

"Damsel in dat Dress" wrote
> On Thu, 13 Jul 2006 20:28:23 -0400, " BOB"wrote:
>
>> https://secure.lodgemfg.com/storefro...idProduct=3956
>>
>> This is what you want. This one makes 9 cornsticks at a time.
>> They
>> also have 5 and 7 stick pans.
>
> Boli makes salmon cakes in one of these. Some really cool RFCer
> gave
> him one from an antique shop a few years ago.
> https://secure.lodgemfg.com/storefro...idProduct=3952
>
> Carol

I keep looking at those, and the cactus ones. Can't (yet) justify the
price just to take up space for different shapes of cornbread. Salmon
cakes, huh? Never thought about using them for anything other than
cornbread/sticks. Something like that just might make the
justification easier. What would work for the cactus? Ice cubes for
margaritas?
'-)

BOB

On Fri, 14 Jul 2006 01:38:01 -0400, " BOB" > wrote:

>"Damsel in dat Dress" wrote
>>
>> Boli makes salmon cakes in one of these. Some really cool RFCer
>> gave
>> him one from an antique shop a few years ago.
>> https://secure.lodgemfg.com/storefro...idProduct=3952
>
>I keep looking at those, and the cactus ones. Can't (yet) justify the
>price just to take up space for different shapes of cornbread. Salmon
>cakes, huh? Never thought about using them for anything other than
>cornbread/sticks. Something like that just might make the
>justification easier. What would work for the cactus? Ice cubes for
>margaritas?
>'-)

If I had the cactus ones (bear in mind that this is me, and not
someone who actually knows what they're doing), I'd make cornbread,
but I'd dump in a can of green chilies.

Carol

Damsel in dis Dress wrote on 14 Jul 2006 in rec.food.cooking

> On Fri, 14 Jul 2006 01:38:01 -0400, " BOB" > wrote:
>
> >"Damsel in dat Dress" wrote
> >>
> >> Boli makes salmon cakes in one of these. Some really cool RFCer
> >> gave
> >> him one from an antique shop a few years ago.
> >> https://secure.lodgemfg.com/storefro...nu=logic&idPro
> >> duct=3952
> >
> >I keep looking at those, and the cactus ones. Can't (yet) justify
> >the price just to take up space for different shapes of cornbread.
> >Salmon cakes, huh? Never thought about using them for anything other
> >than cornbread/sticks. Something like that just might make the
> >justification easier. What would work for the cactus? Ice cubes for
> >margaritas?
> >'-)
>
> If I had the cactus ones (bear in mind that this is me, and not
> someone who actually knows what they're doing), I'd make cornbread,
> but I'd dump in a can of green chilies.
>
> Carol
>

I put green chiles in my cornbread and creamed corn...in a 9X9 pan. So
don't wait for the cactus mold.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Andy" <q> wrote in message ...
> My favorite memory was the "$Million-dollar lunchbox" in first grade. We
> gathered in the cafeteria for lunchtime and I opened up my lunchbox and
> my thermos was missing. My sandwich was missing. My cookies were missing.
> But magically in there place was Mom's wallet. She must've been hungover
> or SOMETHING! I opened her wallet and it was full of money and credit
> cards and change and (I've told this before) I made a 1st grade executive
> decision and took 35 cents and bought a hot lunch AND chocolate milks.
> Living large for a day.

Well I haven't heard it before) LOL you were most restrained

"Virginia Tadrzynski" > wrote in message
...
> Now. For the rest of us. A new thread.........what did your mom cook
> that
> you remember most?

Mom and I had a turbulent relationship, at best, from beginning to end. And
there were plenty of times when she wasn't much of a mom.

However, she was a good cook. And when she wasn't cooking, it forced me to
learn as a survival strategy, so that's a plus.

And cooking soup calmed her when she was mad. A little bit, at least. Maybe
it was whacking the vegetables in chunks that got out some of the
frustration.

I remember one day when I got home from school and there were 4 pots of soup
simmering on the stove and she was at the counter massacring more
vegetables. It was a moment of mixed emotions. The soups smelled good; there
was going to be some good eatin'. But she was in one heck of a foul mood,
and that wasn't going to make for a very pleasant evening.

Donna

"D.Currie" > wrote in message
...
>
> "Virginia Tadrzynski" > wrote in message
> ...
> > Now. For the rest of us. A new thread.........what did your mom cook
> > that
> > you remember most?
>
> Mom and I had a turbulent relationship, at best, from beginning to end.
And
> there were plenty of times when she wasn't much of a mom.
>
> However, she was a good cook. And when she wasn't cooking, it forced me to
> learn as a survival strategy, so that's a plus.
>
> And cooking soup calmed her when she was mad. A little bit, at least.
Maybe
> it was whacking the vegetables in chunks that got out some of the
> frustration.
>
> I remember one day when I got home from school and there were 4 pots of
soup
> simmering on the stove and she was at the counter massacring more
> vegetables. It was a moment of mixed emotions. The soups smelled good;
there
> was going to be some good eatin'. But she was in one heck of a foul mood,
> and that wasn't going to make for a very pleasant evening.
>

That is so sad. My Mom was actually a better Mom than a cook. I wish I had
appreciated her more while she was here.

On 14 Jul 2006 20:18:09 +0200, "cybercat" >
wrote:

> My Mom was actually a better Mom than a cook.

My mom was wonderful and terrible at both.

> I wish I had appreciated her more while she was here.

Me too.

Carol

"Damsel in dis Dress" > wrote in message
...
> On 14 Jul 2006 20:18:09 +0200, "cybercat" >
> wrote:
>
> > My Mom was actually a better Mom than a cook.
>
> My mom was wonderful and terrible at both.

That must have been intense! Thinking about it, I think what I meant
was that Donna's post about how her mom chopped vegetables when
in a black mood made me realize that my mother was nearly always
loving and gentle--with us, though she was smart and volatile and did
have her moods and frustrations. I have been quick to note her shortcomings
in the past, I certainly should be willing to acknowledge her good
points.

She was not big on guidance, she overcooked the vegetables, but
she surely got the love right. Day in, day out, for many years.


> > I wish I had appreciated her more while she was here.
>
> Me too.
>

*nodding*

"cybercat" > wrote in message
...
>
> "Damsel in dis Dress" > wrote in message
> ...
>> On 14 Jul 2006 20:18:09 +0200, "cybercat" >
>> wrote:
>>
>> > My Mom was actually a better Mom than a cook.
>>
>> My mom was wonderful and terrible at both.
>
> That must have been intense! Thinking about it, I think what I meant
> was that Donna's post about how her mom chopped vegetables when
> in a black mood made me realize that my mother was nearly always
> loving and gentle--with us, though she was smart and volatile and did
> have her moods and frustrations. I have been quick to note her
> shortcomings
> in the past, I certainly should be willing to acknowledge her good
> points.
>
> She was not big on guidance, she overcooked the vegetables, but
> she surely got the love right. Day in, day out, for many years.
>
>
>> > I wish I had appreciated her more while she was here.
>>
>> Me too.
>>
>
> *nodding*
>

I wish I had your mom. But it's okay. What doesn't kill you makes you
stronger.

I avoid saying nasty things about my mom in front of people I don't know
well, so I'll say the two nicest things I can about her: she was a good cook
and she liked my husband.

Donna

"Damsel in dis Dress" > wrote

>
> Crash likes this made with Campbell's tomato soup. I cry for sad.
>
lol

On 16 Jul 2006 01:27:17 +0200, "cybercat" > wrote
(regarding Swiss Steak):

>"Damsel in dis Dress" > wrote
>
>> Crash likes this made with Campbell's tomato soup. I cry for sad.
>>
>lol

Some things should just be illegal. But it's what he grew up with.

Carol, wiping away a single tear

Damsel in dis Dress wrote:
> If I had the cactus ones (bear in mind that this is me, and not
> someone who actually knows what they're doing), I'd make cornbread,
> but I'd dump in a can of green chilies.
>
> Carol

Being south of the equator cornbread isn't exactly commonplace here.
Having read about it's wonderful-ness over many years, have been in
search of corn meal over the last two days and with no luck. Tried
supermarkets, health food stores, organic stores and to no avail.
"Do you mean cornflour madam?"
Doh! No I bloody don't!
So..... decided to substitute.
Have just made a batch of cornbread using ..... polenta.

The result was delicious. A thumbs-up from Graeme. and we've polished
off 2 each with lashings of butter straight from the oven.
The bread was almost a cross between a cake and a bread. Crumbly
texture - the polenta adding a nice 'crunch'.
Just wondering whether this is in any way an approximation of what you
all in the USA rave about?
Perhaps if I whizzed the polenta around in my food processor for a
minute or two the grains would be smaller and yield less 'crunch'
(although I enjoyed it!)
I used a 8 mini bar loaf cake pan (the one I use for individual
Yorkshire puds)
here's a pic
http://i1.tinypic.com/205bkhy.jpg
and here's a closeup of the cut bread
http://i1.tinypic.com/205bimo.jpg
Do these look remotely like (albeit non-corncob shape) what they
should?
Any tips? Suggestions? Anyone?
If I KNEW what cornbread was like, maybe I'd stand a chance of
replicating it. LOL.
Expectantly awaiting guidance ...

LadyJane
--
"Never trust a skinny cook!"

LadyJane wrote on 15 Jul 2006 in rec.food.cooking

>
> Damsel in dis Dress wrote:
> > If I had the cactus ones (bear in mind that this is me, and not
> > someone who actually knows what they're doing), I'd make cornbread,
> > but I'd dump in a can of green chilies.
> >
> > Carol
>
> Being south of the equator cornbread isn't exactly commonplace here.
> Having read about it's wonderful-ness over many years, have been in
> search of corn meal over the last two days and with no luck. Tried
> supermarkets, health food stores, organic stores and to no avail.
> "Do you mean cornflour madam?"
> Doh! No I bloody don't!
> So..... decided to substitute.
> Have just made a batch of cornbread using ..... polenta.
>
> The result was delicious. A thumbs-up from Graeme. and we've polished
> off 2 each with lashings of butter straight from the oven.
> The bread was almost a cross between a cake and a bread. Crumbly
> texture - the polenta adding a nice 'crunch'.
> Just wondering whether this is in any way an approximation of what you
> all in the USA rave about?
> Perhaps if I whizzed the polenta around in my food processor for a
> minute or two the grains would be smaller and yield less 'crunch'
> (although I enjoyed it!)
> I used a 8 mini bar loaf cake pan (the one I use for individual
> Yorkshire puds)
> here's a pic
> http://i1.tinypic.com/205bkhy.jpg
> and here's a closeup of the cut bread
> http://i1.tinypic.com/205bimo.jpg
> Do these look remotely like (albeit non-corncob shape) what they
> should?
> Any tips? Suggestions? Anyone?
> If I KNEW what cornbread was like, maybe I'd stand a chance of
> replicating it. LOL.
> Expectantly awaiting guidance ...
>
> LadyJane
> --
> "Never trust a skinny cook!"
>
>

Well the cornbread looks about right for colour and texture...which is in
my opinion is a nice golden brown and a light quick bread kinda crumb.

As for shape...I'm in the can you get it outa the pan fast enough corner.
And I make mine in a 9x9 pan.

So which recipe did you follow?...additions? Sweet, not so sweet?
Myself I lean towards the not too sweet, cream corn & green chile type
cornbread.

Here's a picture of corn meal suitable for making cornbread.
http://tinyurl.com/g5hp6
Kinda looks no different from polenta fixins to me.

If in your opinion it was 'too' crunchy...don't cook it as long.



* Exported from MasterCook *

Homestyle Cornbread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 egg
1 cup sour milk -- or buttermilk
4 tablespoons melted shortening

Sift four, cornmeal, baking powder, baking soda and salt together into
mixing bowl.
Combine sugar and egg, beat until light. add milk or buttermilk and
shortening. Combine slowly with dry ingredients. If mixture is too
thick add a little more milk as needed to make a thin batter.
Stir only until ingredients are mixed.
Grease pan 9x9x2 generoulsly., sprinkle with cornmeal.
Pour batter in pan and bake in hot oven (425 degrees) about 25 minutes or
until nicely browned.


*I add a can of creamed corn and a can of green chiles and reduce the
sugar to 2 tbsp.

Another one I've tried and found good...

Jill's Cornbread

1 cup medium-grind yellow cornmeal
1 c. white flour
up to 1/4 c. sugar (I use about 2 Tablespoons)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, shortening/lard or bacon grease
1 c. buttermilk
1 large egg, lightly beaten

Blend the dry ingredients in a mixing bowl; stir in the butter
(softened), shortening/lard or bacon grease. Add the buttermilk and egg
and stir well. Mixture will appear a little lumpy. Pour into a lightly
greased pan (I use an 8" cast iron skillet or my sectioned cast iron
cornbread pan). Bake at 425F until golden brown, about 25 minutes.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

On 15 Jul 2006 20:58:33 -0700, "LadyJane"
> wrote:

>Being south of the equator cornbread isn't exactly commonplace here.
>Having read about it's wonderful-ness over many years, have been in
>search of corn meal over the last two days and with no luck. Tried
>supermarkets, health food stores, organic stores and to no avail.
>"Do you mean cornflour madam?"
>Doh! No I bloody don't!
>So..... decided to substitute.
>Have just made a batch of cornbread using ..... polenta.
>
>The result was delicious. A thumbs-up from Graeme. and we've polished
>off 2 each with lashings of butter straight from the oven.
>The bread was almost a cross between a cake and a bread. Crumbly
>texture - the polenta adding a nice 'crunch'.
>Just wondering whether this is in any way an approximation of what you
>all in the USA rave about?

In the US, polenta has been called, "cornmeal mush" until very
recently. I think you nailed it.

Carol

In article >,
Mr Libido Incognito > wrote:

> As for shape...I'm in the can you get it outa the pan fast enough corner.

You might be in the can, but if you're making it, YOU can get it out of
the pan. I like to stay out of other people's work. (Yeah, right.)
--
-Barb
<http://jamlady.eboard.com> Updated 7-10-06, Rob's Birthday Lunch
"If it's not worth doing to excess, it's not worth doing at all."

"LadyJane" > wrote in message
oups.com...
>
>
> Being south of the equator cornbread isn't exactly commonplace here.
> Having read about it's wonderful-ness over many years, have been in
> search of corn meal over the last two days and with no luck. Tried
> supermarkets, health food stores, organic stores and to no avail.
> "Do you mean cornflour madam?"
> Doh! No I bloody don't!
> So..... decided to substitute.
> Have just made a batch of cornbread using ..... polenta.
>
> The result was delicious. A thumbs-up from Graeme. and we've polished
> off 2 each with lashings of butter straight from the oven.
> The bread was almost a cross between a cake and a bread. Crumbly
> texture - the polenta adding a nice 'crunch'.
> Just wondering whether this is in any way an approximation of what you
> all in the USA rave about?
> Perhaps if I whizzed the polenta around in my food processor for a
> minute or two the grains would be smaller and yield less 'crunch'
> (although I enjoyed it!)
> I used a 8 mini bar loaf cake pan (the one I use for individual
> Yorkshire puds)
> here's a pic
> http://i1.tinypic.com/205bkhy.jpg
> and here's a closeup of the cut bread
> http://i1.tinypic.com/205bimo.jpg
> Do these look remotely like (albeit non-corncob shape) what they
> should?
> Any tips? Suggestions? Anyone?
> If I KNEW what cornbread was like, maybe I'd stand a chance of
> replicating it. LOL.
> Expectantly awaiting guidance ...
>
> LadyJane
> --
> "Never trust a skinny cook!"


I use polenta in my cornbread recipe. I make the perfect cornbread for me. I
like grainy cornbread so I use very little flour, cornmeal and polenta.
>

Yesterdays batch was so well received thought I'd make another batch.
Today I used lard (instead of butter) and added 75g of Roquefort (which
has recently become available again here in Oz... thankyou FDA!!!!!)
A tad more crumbly, but the cheese gives a nice little zap to the taste
buds.
Tastes delicious, if I do say so myself.

Passed on the recipe to my Mum. She rang this afternoon "Is there a
mistake in the recipe? It says 3 Tblsp mayonnaise! Surely that can't be
right. I couldn't taste any mayonnaise in your cornbread!"
Should I also pass on the chocolate cake recipe from RFC (many eons
ago) which had no butter or oil, but used mayonnaise instead?
On second thoughts better not... would mess with her mind too much.
Chocolate cake. Mayonnaise. It does not compute.

Stand by to stand by for more cornbread adaptations. Am definitely
trying a chilli version next I think.

LadyJane
--
"Never trust a skinny cook!"