If You Hate Cornbread...

On Sun, 1 May 2011 11:55:10 -0500, Sqwertz
wrote:

I'd be willing to try your corn bread to see if you could make me a
believer. But I just don't see the reason for it the way I understand
tortillas, won tons, even biscuits. Corn bread just seems like a bad
idea.
Janet US
 
"Jerry Avins" wrote

Aha! there's the trouble right there! Start with medium or coarse corn
meal and a decent recipe. Flavor it however you like, and you'll like.
Cornbread is a chameleon food. It takes on the flavors of whatever you
serve it with. My favorite of the recipes I've tried is Mark
Bittman's: http://markbittman.com/good-old-fashioned-corn-bread. (I
skimp on the sugar.)

Jerry

I checked the Bittman recipe and noticed that he warms the milk in the mw
before adding vinegar to sour it. That's a new one to me but worth a try.
The grind of the cornmeal may not be as important as the age of it.
Anytime you can get freshly ground cornmeal, bring it home. Polly
 
On Sun, 01 May 2011 12:14:08 -0700, Dan Abel wrote:


I never said I have NO non-stick kitchenware, I said I have no
non-stick cookware, and then I listed the few pieces of non-stick
bakeware I do have, including that Farberware stainless steel roasting
pan that the dwarf insists is dirty. And this is not the first time I
posted that corn muffin picture... the pinheads are merely
demonstrating their lack of memory.
 
On Sat, 30 Apr 2011 20:24:17 -0700 (PDT), Jerry Avins wrote:


No, that's not the trouble. I don't like cornbread no matter where
the cornmeal and flour come from. Butter, margarine, nothing at all.
Sweet, not sweet.... They all sucked. Really, they did!

-sw
 
On Sun, 01 May 2011 16:09:57 -0400, Brooklyn1 wrote:


I know you'll back down from the challenge so I might as well
humiliate you now before I forget:

You said:

"People who know how to cook don't want non stick coated cookware...
non-stick coatings are the same as training wheels... use non
stick/training wheels long enough you'll never learn how to cook/ride.
For those like Joe D/"sf" non stick coatings are their cooking
dildoes."



Case closed. You lose again.

-sw
 
On Sun, 01 May 2011 14:06:41 -0600, Janet Bostwick wrote:


As some people have noted, this is no longer really a cornbread.
Which is the attraction for me !

-sw
 
On Sat, 30 Apr 2011 21:03:35 -0700, isw wrote:


Nope. I really *do* hate cornbread. And my cornbread mix makes the
best tasting regular, non-fortified cornbread I have had. And it
sucks, too!

-sw
 
On Sun, 1 May 2011 14:38:16 -0700, Julie Bove wrote:


You said "I don't understand that" and then said all the cornbread has
tasted fine to you.

But anyway... it's not worth arguing about. Apparently cornbread is a
religious food.

-sw
 
"Sqwertz" wrote in message
news:[email protected]...

I don't understand that. I was talking to a Canadian guy online who pretty
much said what you said. Apparently cornbread is not common in Canada or
England (where he is originally from) and he had it once when he was
visiting a family in the U.S. He said it was bland and stale.

My mom made the recipe on the Alber's box and it tasted fine to me! Now if
she makes it I think she uses the Jiffy mix. I've tried several of the
gluten free mixes. Most are just waaaaay too sweet for my tastes but I did
find one that I really like. It is dairy and egg free. But... The danged
place quit making it! They also did a dairy free cheese that was beef based
and tasted and melted just like real cheese. And they quit making that as
well.

I guess I am a purist. I don't really like stuff added to my cornbread. I
have had corn based spoon bread with corn kernels in it and that's good.
But I don't like stuff like jalapenos or cheese or bacon in my cornbread.

I have also never had any that tasted bland or stale. But I have had some
that tasted too sweet. I do not like what they make at Marie Callendars.
But I used to buy it by the piece at QFC and it was super good. Really
dense.
 
On Sun, 01 May 2011 14:40:05 -0800, Mark Thorson wrote:


Trying to reinforce your #1 position as the Most Anal Person on RFC?

I quoted two posts. His stance on "non-stick coating (see above) is
quite clear.

"When someone actually knows how to cook there is no reason whatsoever
for any clean-up left from prep and cooking when the meal is served...
even with a roasting pan/fry pan it's cleaned and put away while the
roast rests, and I don't use non-stick, not even for eggs."

Happy now? He used it in reference to bakeware, too.

Are you still mad about the definition of "leg"? You're just a waste
of time, Mark. Back to where you belong (where you've lived for most
of my online life).

-sw
 
On Sat, 30 Apr 2011 21:50:24 -0700, Julie Bove wrote:


I never suspected otherwise. And I don't understand how you can be
mystified by other people's tastes.

-sw
 
"ImStillMags" ha scritto nel messaggio
Sqwertz wrote:

looks yummy...... and yes, a cast iron skillet makes the bestest cornbread.

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

It made me laugh to read that someone thought cornbread was boring, nasty,
stale-tasting and generally worthless and then to see that this person uses
cheap cornbread mix! Which, as I recall, had a lot of sugar in it, but no
matter, who knows how long a box of it sits on a shelf and what ingredients
were added to make that possible?

I have no problem with people adding tasty things to cornbread as long as it
doesn't become an overloaded casserole instead of a quick bread, but a
little attention to making a real traditional cornbread from best
ingredients would be more to the point, IMO. The days are long past that we
have to spice up and add lumpy things to overcome stale product. Cornmeal,
oil, eggs and salt with a bit of leavening, whipped up and cooked in a
smoking hot iron pan, served up hot as blazes. Nothing boring about it at
all.
 
Sqwertz wrote:

Where in there did Sheldon say he owns any non-stick
bakeware? Baking isn't cooking, anymore than frying
or boiling is cooking. Surely, you don't consider a
piece of fryware or boilware to be "cookware", do you?
 
On Sun, 1 May 2011 18:22:12 -0400, jmcquown wrote:


Oh, just stop it! This is just too precious (there's a translation
for that, you know).

If you, Jill, don't like cornbread cooked in an aluminum pan, then why
even try and cook it in a cast iron pan?

These are stupid arguments. You eat what you want and stop trying to
psychoanalyze why other people eat the things they do. Have you met
anybody who has gastric bypass or staple surgery lately?

-sw
 
Giusi wrote:


I think it depends on what gets served with the cornbread, and at what meal
it was served. That "overloaded casserole" might make a good breakfast dish
all by itself, where plain cornbread would not.

Bob
 
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