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BS: Help! A SIMPLE Cornbread recipe please.

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Stilly River Sage 31 Jan 02 - 03:11 PM
Stilly River Sage 31 Jan 02 - 12:46 PM
Rick Fielding 31 Jan 02 - 10:58 AM
Jeri 31 Jan 02 - 10:55 AM
M.Ted 31 Jan 02 - 10:50 AM
catspaw49 31 Jan 02 - 12:32 AM
Rick Fielding 31 Jan 02 - 12:29 AM
DougR 25 Jan 02 - 12:27 PM
Mary in Kentucky 25 Jan 02 - 10:28 AM
paddymac 25 Jan 02 - 10:20 AM
GUEST,Russ 25 Jan 02 - 09:50 AM
DougR 24 Jan 02 - 08:54 PM
LittlePagan 24 Jan 02 - 08:04 PM
DancingMom 24 Jan 02 - 06:57 PM
TNDARLN 23 Jan 02 - 09:43 PM
Dicho (Frank Staplin) 23 Jan 02 - 05:02 PM
Ma-K 23 Jan 02 - 04:30 PM
Mary in Kentucky 23 Jan 02 - 04:08 PM
DougR 23 Jan 02 - 03:31 PM
catspaw49 23 Jan 02 - 02:05 PM
DougR 23 Jan 02 - 01:43 PM
Stilly River Sage 23 Jan 02 - 12:47 PM
M.Ted 23 Jan 02 - 11:30 AM
Mary in Kentucky 23 Jan 02 - 10:32 AM
GUEST,Russ 23 Jan 02 - 09:32 AM
Stilly River Sage 22 Jan 02 - 11:54 PM
WyoWoman 22 Jan 02 - 11:19 PM
DougR 22 Jan 02 - 10:52 PM
Dicho (Frank Staplin) 22 Jan 02 - 09:27 PM
M.Ted 22 Jan 02 - 09:07 PM
Sorcha 22 Jan 02 - 09:06 PM
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Rick Fielding 22 Jan 02 - 07:54 PM
DougR 22 Jan 02 - 04:41 PM
Mary in Kentucky 22 Jan 02 - 04:37 PM
catspaw49 22 Jan 02 - 04:28 PM
Mary in Kentucky 22 Jan 02 - 04:12 PM
paddymac 22 Jan 02 - 04:03 PM
53 22 Jan 02 - 03:41 PM
DougR 22 Jan 02 - 03:32 PM
M.Ted 22 Jan 02 - 03:13 PM
GUEST,Russ 22 Jan 02 - 01:31 PM
Stilly River Sage 21 Jan 02 - 11:40 PM
catspaw49 21 Jan 02 - 10:25 PM
DougR 21 Jan 02 - 10:23 PM
DancingMom 21 Jan 02 - 09:49 PM
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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 31 Jan 02 - 03:11 PM

Over here.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 31 Jan 02 - 12:46 PM

I've been speaking with another list member about pulling out some of these recipes into files to use. When I get my part finished I'll send it on to her, and will say so on this thread. Then I can email the file to anyone interested. It's been a busy few days, though (trying to get to closing on a house purchase), and I've had interruptions. But soon!

Better start a new thread for stew. Then we can find it. Perhaps I should do that now.

SRS


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 31 Jan 02 - 10:58 AM

Stew's my forte Ted...remember I'm an improviser! Gettin' those baking soda, baking powder measurements right is like counting hemi-demi-semi quavers to me!

Cheers

Rick


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Jeri
Date: 31 Jan 02 - 10:55 AM

Or click on "File" then "Save as."
Put the file somewhere on your computer where you can find it. ("Desktop" is the one safe bet for me.)
When you want to read it, just double click on the file's name or icon. You don't have to be on line to read it.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: M.Ted
Date: 31 Jan 02 - 10:50 AM

Pull down "edit" menu and hit "Select All" make sure it has highlighted all the text, then select "Copy" from the same menu--then open a new document in your word processor program, paste it in, and save(or edit out the chat)--Seems to me I saved a Rick Fielding Beef Stew recipe just this same way, not too long ago!


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 31 Jan 02 - 12:32 AM

See where it says TRACE? Click on it and the thread will always be on your personal page.

Spaw


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 31 Jan 02 - 12:29 AM

Just bringin' this back to say "thanks again" you wonderful folks! I've made four batches using:

Catspaw's first recipe

Emily's "Norwegian"

Dicho's

Silly River sage's

They're all a tad different....and so far so good. I'm workin' my way down the list.

So here's a silly question (and probably something I should know by now. How do I save this thread, so I don't have to bring it back from the dead, when I go an other cornbread rampage?

Cheers

Rick


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 25 Jan 02 - 12:27 PM

My grandpa use to say at hog killin' time on his farm that they used everything but the squeal. I wish I had the recipe for his pork sausages. The ladies in the family sewed muslin sacks to stuff the sausage in weeks before the day, and Grandpa hung the sausage, along with the hams when they had been brined in salt long enough, to rafters in the smokehouse to season. Probably not many young people today have the opportunity to witness a "hog killin'," Mary. At least not the way they were done sixty years ago or so. It was a sunup to midnight job, as I recall.

Which has nothing to do at all with cornbread of course.

DougR


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 25 Jan 02 - 10:28 AM

Chitlins are whut ya eat at a hog killin'. (Helps to have a little Makers with 'em)

And that's all I'm gonna say 'bout that!


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: paddymac
Date: 25 Jan 02 - 10:20 AM

TNDARLN - thanks for rounding out my continuing education on the fine art of southern cookin'. The only way I've ever had cracklins that I could manage to get down was in corn bread (delicious), and chitlins hold no great appeal for me either. Maybe they're sorta like haggis - everybody oughta try it at least once.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,Russ
Date: 25 Jan 02 - 09:50 AM

I agree. "Smokehouse Ham, Spoon Bread, & Scuppernong Wine" is one of the best cookbooks I've ever read. Great authentic recipes too.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 24 Jan 02 - 08:54 PM

Welcome, Little Pagan. You might want to check out the thread on Country Ham too. It was a December thread.

DougR


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: LittlePagan
Date: 24 Jan 02 - 08:04 PM

I'm new to the Mudcat and if this thread is any indication of what's to come, I am glad to have found my way here.

Stilly River- We use left over mashed potatoes to bind together our salmon patties. If there are any left-over. My husband makes the best mashed potatoes. Not a brag, simply a statement of fact.

For those of you who enjoy the history and regional aspects of cooking, I suggest _Smokehouse Ham, Spoon Bread, & Scuppernong Wine_ by Joseph E. Dabney, published by Cumberland House (1998). It won the Jame Beard/Kitchen Aid Cook Book of the Year award. It's excellent reading if you never try a receipe, and the receipes are good.

We had cornbread last night. Yellow cornmeal, a little sugar, mother-in-laws iron skillet(round).


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DancingMom
Date: 24 Jan 02 - 06:57 PM

the cornmeal hangs on to the catfish if you dip it in a little beaten egg and milk first.

Salmon patties! Black-eyed peas! Cornbread and sorghum! Homemade biscuits! Pure heaven. And there's another thread currently going, called, "the Fatness of It All"! Sharon


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: TNDARLN
Date: 23 Jan 02 - 09:43 PM

Y'all done made me hungry!!!

But Paddymac, cracklins and chitlins are not the same!!! Cracklins- which are wonderful in cornbread- are from the fat of the hog. Chitlins are from the innards!! And that's all I wanna say about that! T


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Dicho (Frank Staplin)
Date: 23 Jan 02 - 05:02 PM

CORN MEAL DUMPLINGS

Surprised no one has mentioned these yet(or did I miss it in this long thread?).
1 cup corn meal (white best; finer)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted butter

Mix together corn meal (or sift), flour, baking powder and salt. Beat eggs and milk together, then stir in the dry ingredients. Add the melted butter.
Drop batter from a spoon into a pot of heated stock. Cover tightly and cook over a low heat for 15 minutes.
My wife's sister just throws these together without a recipe, which I can't do. Also I have trouble if the stock, soup. etc. isn't at least simmering with some bubbles rising. I found this one in the American Heritage Cookbook.
Polenta also deserves mention.
And then there are tortillas. We especially like tortillas made with blue corn meal. Blue corn chips are available generally, but the blue tortillas are little known outside the southwest.
And hominy! (can usually be found in cans). As a base for posole it is indispensable.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Ma-K
Date: 23 Jan 02 - 04:30 PM

Oh dear. I think I just gained another five pounds reading this thread......Mary


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 23 Jan 02 - 04:08 PM

Doug, that is what I was referring to that my friend uses. I think she sprays it with PAM (non-stick vegetable coating spray). Of course, like Spaw says, the cast iron tray of little corn-shaped sticks is seasoned (baked in a slow oven with oil for a very long time, or repeatedly until it has a nice coating). Her cornbread is delicious whether she uses the skillet or makes the sticks. Also, another friend who makes the Jiffy cornbread muffins (that's 'cause it ain't really cornbread) puts them in little muffin papers and sprays the papers with PAM.

Dare we talk about fried chicken? It took me nearly twenty years to figure out how to make it.

And about the only grits I eat is a garlic-cheese grits casserole that has been popular since Kraft came out with the garlic-cheese.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 23 Jan 02 - 03:31 PM

Yep, they look like little ears of corn, Spaw. I'll try them.

DougR


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 23 Jan 02 - 02:05 PM

Got the cast iron jobs that look like ears of corn Doug? Properly seasoned, there is nothing to beat cast iron cookware! Use 'em!!!

AND STILLY/MAGGIE........Here are a couple of older threads you might like!!!

Heart Healthy

Just Desserts (check out my Buttermilk Pie

Mudcat Fundraiser Cookbook ...never did it though.......

Fundraiser Part 2

Yeah....We LOVE to talk about food!!!!!

Spaw


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 23 Jan 02 - 01:43 PM

Anybody ever make cornbread sticks or muffins rather than pan cornbread? I have the molds to make the sticks (they were my mother's)but I've not tried using them.

Grits were mentioned earlier in the thread. My brother puts a tablespoon of grits in his cornbread mix and believes it improves the flavor. I don't know how one could improve the taste of good cornbread.

DougR


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 23 Jan 02 - 12:47 PM

This is about the only thing I ever fried, so I probably am so un-expert that I haven't got the hang of it. I'll stick to buying it and letting someone else fry it!

This has been a great thread. I'll sit down with Notepad and cut and paste these recipes into a text file and print them all this evening.

Let's see, I remember seeing another thread for chocolate cake. . .


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: M.Ted
Date: 23 Jan 02 - 11:30 AM

I am not a fried foods person, but I have been told that, in order to keep the catfish (or anything fried) from soaking up a lot of grease, you have to make sure the oil is really hot--many cooking oils start to smoke and even burn before they get to a high enough temperature, and the heat source has got to be just right--it seems like a rather involved process to me--


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 23 Jan 02 - 10:32 AM

Maggie, I always fry fish in cornmeal, but I'm not sure what makes the coating stick. Maybe the fish has to be cold before you dredge in cornmeal. We always soak the fish in cold salt water in the fridge before frying. Also, the grease has to be hot, and it helps to have a well-seasoned iron skillet (I lost one in a bonfire while burning the crud off) or a non-stick one. Whenever I fried fish (in the past, I try to cook healthy now) I had to change the oil often. Did you know that lighting a candle in the kitchen helps get rid of the fish odor? A friend of mine who fries catfish often, uses the cornmeal coating and a deep fat fryer. She also buys (dare I say the word Jiffy) a hushpuppy mix that has jalepenos in it, and is simply to die for. (I always had to fry hushpuppies in a deep fat fryer because they would flatten out too much in the skillet.)

Yes, I had to make cornbread last weekend after reading this thread! We had a local mill in our county that made Kentucky Kernal cornmeal. Their recipe was the best. Since they went out of business, I'm not sure what recipe to use now. I probably put too much oil in mine last time, but it sure was good. My friend who fries catfish, and breaks bread, etc. says that she adds 1/2 package of yellow Jiffy to her white self-rising recipe. She used to make cornbread in a large skillet, but then started using the little cast iron corn-shaped utensil when she started cooking for fewer people.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,Russ
Date: 23 Jan 02 - 09:32 AM

Forgot to mention that when I was a kid a person who admitted to making cornbread from a mix was "more to be pitied than censured."


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 22 Jan 02 - 11:54 PM

At risk of running this thread so long it takes forever to load, how many readers of this list have made cornbread this week? We did tonight--and my son beamed happily when he saw what I was mixing up. Had it with pot roast. Okay, not a traditional mix, but I was craving cornbread, for some reason, and the kids didn't complain!

I made the recipe I posted above--it seemed more crumbly than usual. I probably needed to let it sit a little and absorb the liquid more before baking it. But next time I'll try one of the other recipes. If the Mudcat ever decides to do a fundraiser cookbook, Max and others won't need to look far for recipes! And we'll all be the ones to buy it. And it reminds me--a friend of mine from Tupelo, Mississippi invited me over for Christmas the year (1980) I was feeling rather stranded in Monroe, Louisiana (only could find country on the radio, no classical, not even rock'n'roll!). He took me out to eat fried catfish, the skinned fish rolled in cornmeal (which stayed put) and panfried. It was wonderful. Greasy, but wonderful. I've tried it a few times, but could never a) get the cornmeal to really stick and b) keep it from soaking up too much grease. I'll stick to dredging trout through salt, pepper, and flour to saute in olive oil or butter, and have to eat the catfish when I'm in Mississippi. . . Unless someone on this list knows how to make the cornmeal stick to the fish, that is. ;-)

Maggie


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: WyoWoman
Date: 22 Jan 02 - 11:19 PM

Mary-- thanks. I remembered that flat bread recipe as soon as I saw it.

Catspaw -- my favorite treat when I ride my bike a ridiculous distance is to come home and make a batch of yellow corn grits with frozen corn stirred in. I serve it with butter and salt and pepper, figuring that having ridden my bike for several hours, I get to eat about a ton of "free" carbos and grease. This is only partially true, of course, but mmmm-mmmm-mmmm, does that concoction taste yummy.

The other option is green-chile/cheese grits, but they're not a quickie dish. Otherwise, I haven't a lot of use for grits, Southern or not Southern.

ww


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 22 Jan 02 - 10:52 PM

Rick: I moved to Arizona from Texas.

I've really enjoyed this thread, and like M. Ted, I'm sure going to try some of these recipes.

For those of you who enjoy down home cooking I can recommend a magazine that my brother sends me each year: "Taste of Home." It is available for $14.98 for a year's subscription and it has some great recipes. My issue arrived today and it had a recipe for fried leftover mashed potatoes that might be of interest since we have discussed them in this thread: Mix 2/3 cup leftover roast beef with 1 cup leftover mashed potatoes, some chopped onion and a dash of pepper. Shape the mixture into patties, coat with cornmeal and fry them in a bit of oil until brown.

I'm getting hungry again.

DougR


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Dicho (Frank Staplin)
Date: 22 Jan 02 - 09:27 PM

This has become a real guide to corn-based breads. I have bookmarked it because of the variations in the recipes that I might try.
There is something in what Rick says. Cajun restaurants have spread to the cowboy country of western Canada (and, I'm sure, pretty well across the area of the States between the coasts). People are much more adventurous than they used to be, they buy cookbooks by the dozen, and they eat out more, ready to try the new recipes brought in by the immigrants. In this inland western Canadian city (once strictly steak and potatoes country), we have good Ethiopian, Moroccan, Middle eastern, Thai, Vietnamese, Korean, Spanish, Mexican, Japanese, Moravian, Ukrainian, Mongolian, east Indian, continental European, etc. etc. in addition to the various U. S. west coast, southern and southwestern menus. Oyster bars, specialty breweries, and wines and beers from everywhere have popped up.
Formerly, only the Chinese set up restaurants in the smaller centers. The old joke used to be that travelers across Canada would starve if the Chinese closed their cafes. I'm sure the same thing is happening in the British Isles.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: M.Ted
Date: 22 Jan 02 - 09:07 PM

Most of the real "Southern" recipes are really european peasant cuisine of one kind or another, often with available ingredients substituted--

And Mary, you overlooked the olive oil, hardly a Yankee staple--the best way to serve the greens and beans is over polenta, which some of you may call corn meal mush--if I feel like it, a couple of anchovies give a nice flavor to the greens--

One thing I'll bring up though, is that the old folks. though they lived on corn meal and beans, tended to complain about it, and went to eating canned foods and packaged of all sorts, when they became available--


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Sorcha
Date: 22 Jan 02 - 09:06 PM

I also find it hilarious that a SIMPLE Cornbread recipe gets 110 responses.........cornbread must touch the heart, as Rick says, grin!


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Sorcha
Date: 22 Jan 02 - 08:33 PM

Couldn't have come "over" Rick, because corn/maize is native to the New World, and the immigrants didn't have it. Try Indian/Native American.............corn was everywhere there was agriculture.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 22 Jan 02 - 07:54 PM

This is one Hell of a sociological study ya know folks. I'm starting to get the feeling that EVERYONE wants to EAT Southern whether they are or not!

So what is the origin of cornbread? Are there any OLD English or Irish recipes? Did this come over with the sttlers, or did the natives actually present it to them?

I know one thing...I'm gonna make a bunch of these, so Heather was right.

Doug, where were you from before you went to Arizona?

Rick


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 22 Jan 02 - 04:41 PM

Paddymac: Chittlins: are they fried bacon rhinds? I have never heard of including them, or fried bacon in cornbread. Sounds good though.

I love fresh greens. I don't really know how to cook them though, so I rely on canned or frozen. Not nearly as good.

Someone mentioned Black-Eyed Peas earlier in the thread. In my humble opinion, anyone who has ever tasted fresh black-eyes and didn't like them were just a bit skewed in the head. Especially with a hot batch of cornbread.

I'm getting hungry again.

DougR


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 22 Jan 02 - 04:37 PM

Actually I like kale, but I was always told that they were for Yankees that didn't have turnip greens.

Ever get the greens out of the garden with sandy grit still on them?


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 22 Jan 02 - 04:28 PM

Best if you have some hot pepper vinegar for those turnip greens Mary.....and since you're in Kentucky, I'm sure you do.

And if you have the energy to pick and clean them, nothing goes better than dandelion greens in bacon!

Spaw


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 22 Jan 02 - 04:12 PM

Did I hear M Ted right? Spinach, kale, olive oil? Sounds suspiciously Yankee to me.

Mustard greens, OK, but it should be turnip greens with just a few mustard greens in them. Cook with bacon grease and salt, then pour on the vinegar at the table.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: paddymac
Date: 22 Jan 02 - 04:03 PM

What a treasure this thraed has turned out to be. Glad I let it "ripen" before entering. I'm am amazed, however, that it went this far with no mention of the one "ingredient" Rick presumably has ready access to - good ol' maple syrup. I grew up a bit west of Chicago, with roots and kin in Iowa and Wisconsin. We never had cornbread without it being soaked in maple syrup. Good honey comes sorta close, but not quite. Cornbread and beans was standard fare for those times when there was "more month than money." Then, when I came to the South, I was introduced to "cracklin' bread" - basically cornbread with fried chitlin's and some diced sweet onions added to the batter and baked in the bread. The preferred "topping" by most native southerners is either cane syrup or molasses, but I still prefer maple syrup when I can find it; otherwise, tupelo honey. I've never developed a "taste" for chitlins, so I usually substitute chopped smoked bacon, but be careful not to over cook the bacon.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: 53
Date: 22 Jan 02 - 03:41 PM

rick i think you should stick to pounding people into learning a 6string f and let someone else make the cornbread. BOB


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 22 Jan 02 - 03:32 PM

Guest Russ: Nice summation. I do have one castiron skillet that I use exclusively for baking cornbread. I wouldn't think of using it for anything else.

DougR


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: M.Ted
Date: 22 Jan 02 - 03:13 PM

No one has mentioned greens in this discussion--I will suggest that a nice companion to that cornbread would be steamed mustard greens, sauteed in a bit of olive oil, along with a few sliced garlic cloves and some black beans-squeeze a bit of lemon over it about a minute or so before you take the pan off the stove--Spinach or Kale are good, too--(make sure you use the exact amounts I have given)


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,Russ
Date: 22 Jan 02 - 01:31 PM

Rick,
Just noticed this thread.
To sum up the cornbread-related contributions:

Think of a decision tree.
You start with the two basic cornbread dichotomies:
white meal or yellow meal
sweet or nonsweet
This gives you the four basic cornbread "camps."

I was raised on sweet yellow. My wife was raised on nonsweet white. She converted me.

But that's only for starters.
Each of the four basic camps is further divided according to the preferred brand of cornmeal.
There's the Indian Head camp, the King Arthur Camp, the Martha White camp, etc.

But wait, it gets more complicated.
Flour or no flour?
Butter, bacon grease, lard, other?
Baking pan or skillet?
Round or square?
Cast iron or other?
Etc., Etc., Etc.

None of these decisions is considered trivial by cornbread fanatics (i.e., most people who eat cornbread regularly).
Discussions of cornbread can become positively theological and often heated.
It is not unusual for cornbread lovers to insist that only their ingredients cooked in their container can produce true cornbread. All other methods produce, at best, a noticeably inferior product.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 21 Jan 02 - 11:40 PM

My daughter was probably seven or eight when she started making biscuits. And it didn't take her long to realize that recipes with secret ingredients are something special, so she started experimenting, and was bringing good biscuits to the table but they were a little dark. Turned out she was putting a little cocoa into them! I made her stop that, but at the same time, had to chuckle at her resourcefulness. You couldn't taste the cocoa, and judging from Burke's post above, the powder probably acted like cream of tartar and made them rise better!

Maggie


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 21 Jan 02 - 10:25 PM

Ah Stilly, y'all probably had a whole lot better salmon (and still do) but Salmon Patties are a staple around here. My grandmother used to have them for Saturday supper maybe once a month and they still taste as fine to me today as they did 45 years ago. Along the same lines, Marylad Crab Cakes are one of our favorites too.........ya' know I do hate these threads....Make me want to eat all the time!!!

BUT....You bring up another favorite too! Cold Water Biscuits. I first encountered them when I was in VISTA in Kentucky and one of the community folks named Lucy Fox made these just spectacular biscuits. She was active at the Community Center so I had reason to stop by and see her regularly. I tried to arrange this at suppertime and for about 3 months, all I remember eating was Lucy's biscuits and sorghum. Her meals were fine, but oh them biscuits.............

Spaw


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 21 Jan 02 - 10:23 PM

No, no, Stilly, I'll bet lots of us have salmon pattys from time to time! That's not just a NW meal. I like 'em. The ones I make are made from canned, not fresh salmon though.

DougR


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DancingMom
Date: 21 Jan 02 - 09:49 PM

CORNBREAD!!! I'm sorry I arrived late in this discussion. One of my favorite subjects.

OK. Melt some butter (1/4 to 1/2 stick) in a cast iron skillet in a hot (450 degrees) oven. Mix together 2 cups self-rising cornmeal, 1 egg, 1 tablespoon of sugar or molasses, and 1 1/2 cups milk or buttermilk. If you don't have self-rising, add 2 teaspoons baking powder and 1/2 teaspoon salt. Put it in the HOT skillet and stick it in the oven till it's nice and brown. Easy. You can omit the sweetener and the egg if you wish, or add the other stuff like jalapenos or cheese.

One of my memories of my father was how he'd sit down at night for his bedtime snack, a glass full of crumbled up cornbread and milk, eaten with a spoon. Sharon


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 21 Jan 02 - 09:46 PM

My ex is Puerto Rican, and his mother every so often makes and freezes various of her specialties, including something (I'll put it phonetically) called alcapurias. They are very good, very complex, and involve a flour from a ground root that one finds on Caribbean islands. I used to refer to them as "Puerto Rican hush puppies" and was rebuked for such blasphemy.

Hush puppies to me always seemed a way to use up left-over batter, and even the best of them are awfully greasy. But when you were discussing the mashed potato patties it reminded me of the heavenly salmon croquettes my mother used to make. Now those are wonderful. But try as I might, I could never make them come out the consistency of hers. They were mashed salmon with a mild white sauce or gravy just to stick them together, and a cracker crumb crust. The are pan friend in shallow oil, and are ambrosia. Probably something only found in the Northwest amongs salmon eaters.

Burke, the information on the levening was interesting, thanks for posting it. I have a very good recipe for baking powder biscuits that uses baking powder and extra cream of tartar. Now I can see why. And I use water, not milk in them. That's a secret a Kentucky friend gave me, after much pestering for his recipe, because he made the best biscuits I ever ate. Now my children are learning to cook, and I find that the trick is to teach them to make the things they like to eat, then branch out from there. So my son (age 9) has been making the biscuits for a couple of years. My daughter (13) makes muffins, pancakes, and is starting on things like macaroni and cheese. We watch cooking shows every so often, and on one some time back, the guy said "don't fool with the pastry blenders" and he used his hands to blend the flour and shortening. You know, that is the most fun! So now Dylan knows to wash his hands very well and then he loves mixing the shortening for his biscuits. I do too, and when I give it some thought, that's another thing my Kentucky friend did with his biscuits.

Maggie


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Dicho (Frank Staplin)
Date: 21 Jan 02 - 09:11 PM

I had never had hushpuppies until I got married and my wife took me to her parents in Georgia for their first look at me. I made a nuisance of myself by asking for them at almost every meal.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Desdemona
Date: 21 Jan 02 - 08:15 PM

Oh, baby, I never had hush-puppies before this past summer, when a friend of ours from Arkansas made us some seriously good dry-rubbed barbecue, accompanied by his mother's hush-puppy recipe.....YUM.


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Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: kendall
Date: 21 Jan 02 - 08:07 PM

Where I'm from, you dont eat Hushpuppies, you put them on your feet!


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