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User Name Thread Name Subject Posted
Dewey BS: Corn bread (36) RE: BS: Corn bread 28 Aug 04


I'm On DougR side when it comes to cornbread, Cornbread is just that: BREAD not CAKE.

No offense, but most of the recipes posted here are, Northern "Johnny Cake" I may be from the north myself, but I do know the difference.

If you want SOUTHERN cornbread that sticks to your ribs, and Goes alongside of Pinto Beans (pinto beans and cornbread) the following are essential to get the texture and heaviness of the BREAD right.

1st

Start with and Iron Skillet (sorry, no cake pans, save that for your brownies) An Iron skillet in the oven makes the bread crisp)

2nd

Get the Pan Good And Greasy, think of a Well Greased Pizza Hut Pan Pizza and you'll get the idea. (you can grease it with bacon grease, corn oil, whatever you choose, just make sure the oils set in while baking and browns the edges to a hard golden crisp.

3rd.

AND MOST IMPORTANT!!! Use WHITE CORNMEAL *not* YELLOW CORNMEAL. WHITE CORMEAL IS COARSER AND HEAVIER THAN YELLOW. Yellow is the for northern johnnycake types who sip tea and put malasses on top.YELLOW GIVES THE BREAD A CAKE TEXTURE, NOT A BREAD TEXTURE.

4th.

Use Baking Powder, not Soda as the Leavening, and forget the eggs, Again, save them for your brownies and cookies that next time you want something to go with you capaccino.

Of course there are other rules and variations, but the southern aunthentic way is largely a conglomerate of the above. Cornbread sticks to your ribs, if made this way, any other way in my opinion and it is, "desert"


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