If You Hate Cornbread...
- Thread starter boogerbro
- Start date
ShadyCharacter
New member
"Sqwertz" wrote in message
news:[email protected]...
Mine isn't exceedingly moist but it isn't dried out like crumbling old
leather, either. It's a quick-bread, what do you expect? The only time I
ever had overwhelmingly sweet cornbread was in Boston. It might as well
have been a piece of unfrosted white cake. Ugh.
Why indeed? It's a matter of personal preferance. I don't care for
jalapeno cornbread, although jalapenos don't bother me in other dishes. (I
don't find jalapenos to be exceedingly hot.) Cheese has its place in
cornbread, I suppose, although I've only added cheese to mine a couple of
times in 30 years. Sausage, not so much. Just my opinion, of course, but
plain yellow cornbread goes well with a bowl of chili
Jiffy Mix? Martha White? You're not preparing the mix[ture] yourself?
Why not just heat the lard in the pan in the oven? After all, you're
already heating the oven. Added ingredients or not, I've never had to
follow baking cornbread with a turn under the broiler to get it nicely
golden brown on top.
That would be a number of people, me among them. I have a 8 inch cast iron
skillet I reserve strictly for baking cornbread.
Jill
news:[email protected]...
Mine isn't exceedingly moist but it isn't dried out like crumbling old
leather, either. It's a quick-bread, what do you expect? The only time I
ever had overwhelmingly sweet cornbread was in Boston. It might as well
have been a piece of unfrosted white cake. Ugh.
Why indeed? It's a matter of personal preferance. I don't care for
jalapeno cornbread, although jalapenos don't bother me in other dishes. (I
don't find jalapenos to be exceedingly hot.) Cheese has its place in
cornbread, I suppose, although I've only added cheese to mine a couple of
times in 30 years. Sausage, not so much. Just my opinion, of course, but
plain yellow cornbread goes well with a bowl of chili
Jiffy Mix? Martha White? You're not preparing the mix[ture] yourself?
Why not just heat the lard in the pan in the oven? After all, you're
already heating the oven. Added ingredients or not, I've never had to
follow baking cornbread with a turn under the broiler to get it nicely
golden brown on top.
That would be a number of people, me among them. I have a 8 inch cast iron
skillet I reserve strictly for baking cornbread.
Jill
In article ,
Lou Decruss wrote:
I read the thread title and thought to finish it with ...Don't eat it.
In any case, I'm know I make mine wrong, too. I use half wheat flour
and half corn meal, I use honey in it, make it less eggy than other
recipes and bake in a glass pan. I also grind both my wheat and my
corn, the honey comes from our bees, the eggs from our chickens and I
use raw milk and cream from an organic dairy where the cows are pastured
except for the coldest parts of the year when they are on hay. Do I win
something?
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
Lou Decruss wrote:
I read the thread title and thought to finish it with ...Don't eat it.
In any case, I'm know I make mine wrong, too. I use half wheat flour
and half corn meal, I use honey in it, make it less eggy than other
recipes and bake in a glass pan. I also grind both my wheat and my
corn, the honey comes from our bees, the eggs from our chickens and I
use raw milk and cream from an organic dairy where the cows are pastured
except for the coldest parts of the year when they are on hay. Do I win
something?
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/