If You Hate Cornbread...

On Sun, 01 May 2011 09:40:37 -0400, Dave Smith
wrote:


That oysgeputst over loaded sludge the dwarf calls corn bread (NOT)
qualifies for keyboard kooking... with all that crap there's nothing
corn bread about it. If one wants to flavor cornbread it should be
done with great judiciousness, so that nothing over shadows the corn
flavor... cornbread is best baked plain... if one wants other
ingredients add them as a side to the baked corn bread.
THIS is cornbread: http://i52.tinypic.com/rtffro.jpg
I like corn muffins because they offer more crust.
 
On Sun, 01 May 2011 07:18:42 -0600, Janet Bostwick
wrote:


I didn't like cornbread until I found a recipe that used flour.
Before that, I thought it was dry and mealy.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On May 1, 9:18?am, Janet Bostwick wrote:

...


I find cornbread is fine on the right occasion (or with the right
gravy!) but there are, in general, more satisfying dishes to prepare
with corn meal. Polenta, for one. I sometimes cook cornmeal as a
breakfast cerial. I often add in cheddar or American cheese when I
have it for lunch.

Jerry
--
Engineering is the art of making what you want from things you can
get.
 
"jmcquown" A troll waiting for the exact moment to introduce the Scanpan!
Sorry,
Aw now, Jill. Fer crying out loud. I'm not a troll selling ScanPans.
My days of hefting cast iron were over 20 years ago. We gave the cast iron
to our grandchildren when they were setting up housekeeping. I've also
abandoned auditioning for the Russian Ballet. Polly
 
In article ,
"jmcquown" wrote:


Think of a chicken pot pie, only different and upside down. Now I have
to make my first white bean soup. I have the cornbread covered.

leo
 
On Mon, 2 May 2011 17:38:52 -0400, "jmcquown"
wrote:


Yeah, I know. I have about a dozen Griswold pieces, plus my
great-great-grandmother's Welsh bakestone.


Sorry, that's your loss. {shrug} How do you feel about talkies and the
iron horse? 8;)

-- Larry
 
In article ,
sf wrote:


This one has no flour, and is not dry (unless you overcook it):

Cornbread

Ingredients:

1 1/2 cups cornmeal, white or yellow
1 tsp. baking soda
1 tsp. salt
1 egg
2 cups buttermilk
2 Tbsp. bacon grease

Directions:

In hot oven (400 F), heat pan (I use a cast-iron skillet) with 2 T bacon
fat until almost smoking.

Mix all ingredients thoroughly, just before pouring into hot skillet.
Batter will be thin. Bake until brown. When the bread pulls away from
the sides of the pan, it's probably ready. Test it with a toothpick.

For a real Southern treat, make this and a mess of black-eye peas (be
sure to put a ham hock in with the peas and don't use any other kind of
legume). Then split the cornbread, lay it out on a plate, and cover
thickly with the peas, including plenty of "juice" to soak the
cornbread. This is a New-Year's day regular for me...

Isaac
 
wrote in message
news:[email protected]...
**********************
If you think you're insulting me you've got a long way to go. I actually
prefer films from the 1930's next to some of the computerized drivel they
call movies these days :) I watched an early Tarzan film just a couple of
weeks ago (Johnny Weismuller, Maureen O'Hara, 1932). As for the iron
horse... I've always wanted to travel by train. Too bad I've never lived
near a train station.

Glass cooktops surely work fine for some folks. But IMHO anything that
can't take a heavy pan without cracking or breaking is pretty much useless.
You don't see glass cooktops in restaurant kitchens. There's a reason for
that.

Cast iron can also be used on a grill outdoors. Power outage? I can (and
have) make a pot of stew over burning hot coals. Try that with just any old
cookware ;)

Jill
 
On Mon, 02 May 2011 21:31:34 -0700, isw wrote:


Thanks, Isaac. I don't think I've ever made bread or even muffins
from something that was more liquid than solid.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Tue, 3 May 2011 05:46:25 -0400, "jmcquown"
wrote:


LOL. You've been doing a fine job all by yourself.


Tops breaking is rare. I used mine on weekends for 9 years and abused
the shit out of it and it held up just fine. Have you ever even
cooked on one?


That's BS. Even a residential gas stove won't hold up in a commercial
kitchen.


I didn't trim so look above and see he said he's got a dozen Griswold
pans. I'm sure he doesn't need your education. (or lack of it)

Lou
 
On Tue, 03 May 2011 00:26:54 -0400, [email protected] wrote:


That's for sure. I bought an all electric house that came with a
glass top. I planned on having the gas line run from the street and
converting the house over. I quickly fell in love with the stove and
the electric bills were so low there was no reason to convert.

Lou
 
On Mon, 2 May 2011 17:43:36 -0500, Sqwertz
wrote:


Way over rated. I still have a piece or two but I got rid of most of
them. They're actually pretty good for making deep dish pizza. They
do a good job making pork chops but the surface is so rough they're a
bitch to keep clean.


I had a glass top for nine years and decided it wasn't a showpiece. I
used and abused it for nine years and it wasn't new when I bought the
house. The areas over the burners were a little marred but it cleaned
up just fine with minimal effort and there was cast iron on it all the
time.

Lou
 
In article ,
isw wrote:


I really think that the reason most southerners don't think of
flourless corn bread as dry is just because they grew up with it. It is
gritty. There is very little to counter act that.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Tue, 3 May 2011 05:46:25 -0400, "jmcquown"
wrote:


I'm kidding you, not insulting you. See the smiley? That's a clue. 8;)
(See this smiley? That's a clue too. 8;) (oh no -- looping!)


Mine takes my twenty-quart stock pot just fine, as well as the monster
(12" x 4", 4mm walls) copper saute pan I lugged back from de Hillerin,
which is the single heaviest pan I've ever seen in a private kitchen.
Of course, I don't drop them on the cooking surface from two feet up.


But you do. Try visiting a modern, high-end restaurant kitchen. You'll
see modern tools like induction cooktops and sous vide set-ups in
addition to traditional gas.


You're preaching to the choir. I've already stated that I have a dozen
Griswold pieces, and they're in constant use. My wife especially likes
them because I insist on cleaning them and maintaining the seasoning
myself. 8;)

-- Larry
 
jmcquown wrote:
Sure. It the same reason you never see conventional electric cooktops -
they use gas. Not all of us have natural gas available at our homes and
not all of us have the desire to install a 500 gallon propane tank in
the yard.
 
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