If You Hate Cornbread...

On Sun, 1 May 2011 17:05:11 -0500, Sqwertz
wrote:



I made a cornbread post last December and expected the same results
you expected. It's funny to watch people from a handful of states
think they're right and the rest of the planet is wrong.

Your's looks moist and I'd have a piece if you offered it to me unlike
the gritty stuff the hillbillies rave about.

Here's a pic of what I made then. I was told I made it in the wrong
pan and I cut it wrong. If I was going to be proud of something
regional is sure wouldn't be cornbread. Especially since most of the
corn comes from up here where people don't talk funny.

http://i55.tinypic.com/fd68ba.jpg

Lou
 
"Bob Terwilliger" ha scritto nel messaggio

But that I wouldn't call cornbread, but you already knew that, I suspect.
Cornbread split and toasted is fabulous with eggs, ham, bacon. Freshly
made, should you know someone willing to get up and make it for you, is
equally great with the same things or with cheese. A version of SOS made
with salty country ham served over hot cornbread is sublime. I am a
cornbread fan!
 
On Sat, 30 Apr 2011 20:24:17 -0700 (PDT), Jerry Avins
wrote:


I think you have to grow up with corn bread to like it. I've made it
from scratch with fresh corn meal several times trying to like it.
I've tried the mixes too. And the corn pudding version. And the one
from Peter Reinhardt. I just don't like corn bread. To be fair, I
don't like any quick breads and corn bread is the worst of the lot.
All those crumbs messing around on the tongue. Ack!
Janet US
 
On Sun, 01 May 2011 14:40:05 -0800, Mark Thorson
wrote:


The dwarf is RFC's No. 1 functionally illiterate bastard... there is
no way he has a HS diploma. Tomorrow he will stuff a chicken hide
with corn meal mush and attempt to convince us it's a texass tamale.
 
On Sun, 1 May 2011 18:22:12 -0400, "jmcquown"
wrote:


The dwarf is doing with cornbread what the Stup did with a 1/3 Tbls...
shoveling as fast as he can to keep from drowning in his own BS...
glug, glug, glug.
 
On 01/05/2011 9:18 AM, Janet Bostwick wrote:



I don't know about that. I didn't grow up in the south, not even in the
US. I have only had corn bread maybe a few dozen times in my life, but I
always liked it.
 
On Sun, 1 May 2011 17:40:14 -0500, Sqwertz
wrote:


I cook mine is carbon steel pans.


The only one making Stu-pid arguments is you, dwarf... just because
you included cornmeal doesn't automatically mean you made cornbread,
you did not!
 
On 5/1/2011 9:18 AM, Janet Bostwick wrote:

I'd never had corn bread while I was growing up in Britain. My wife made
it from scratch in Washington, DC in the 60's and I liked it then and
still do, even it took a few tries to find a mutually acceptable level
of sweetness. To tell the truth, I was only vaguely aware that you could
buy corn bread mixes.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
On Sun, 01 May 2011 14:06:41 -0600, Janet Bostwick
wrote:


A couple of sides of buttered corn bread, rather than a bun, goes
great with hot chili con carne....

I make my chili sauteed in, whatever, ground beef, chili powder, then
sliced onion, crushed tomato, and dark red kidney baked beans, and
other extra needed spices to increase heat or taste. (the lazy man's
way)
 
On Mon, 2 May 2011 06:04:27 -0700 (PDT), "Mr. Bill"
wrote:


Oh, please. Ever heard of Griswold or Wagner?

Lodge today only makes cheap, crude, roughly-surfaced cast iron pans
that you can't use on a glass cooking surface.

-- Larry
 
On 2011-05-01, James Silverton wrote:


You might try health food stores. Occasionally, you'll find one that
has custom corn meal grinds. My late MIL used to make the best
cornbread with a med grind that was always available fresh ground in
the refregerated section ....corn meal has a high fat content and can
go rancid quickly.... of one of the health food stores we had in town.
I've never matched her corn bread or run across better.

nb
 
pltrgyst wrote:

All nonsense... cornbread cooks fine in carbon steel pans... actually
cooks far better in cast aluminum than cast iron.
 
Sqwertz wrote:

Yabbut... If you make it from scratch, you obviously can control
for the sweetness. I hate really sweet, cakelike cornbread.
 
On Mon, 2 May 2011 08:56:40 -0400, "jmcquown"
wrote:


Please explain exactly what "it" is. Your mind seems to think there
in only one thing that can be called cornbread. There's 100's of ways
to make hot dogs, pizza, and pie. But they're still all hot dogs,
pizza, and pie. They may be variations but they're all "it" even if
not made the way I like them.

Lou
 
notbob wrote:

Even though I keep my cornmeal and corn flour (which I have called
masa harina in the past) in the freezer, it still has to be pretty
fresh. You don't get that subtle corn flavor from older
ingredients.
 
On Sun, 01 May 2011 17:00:16 -0700, Ranee at Arabian Knits
wrote:


Probably no awards but it proves the point there's many ways to make
bread and it's still corn bread.

Lou
 
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