Its been a long time since I was in the Army, in fact I went in just 50 years ago. They used to have cornbread often in the mess hall. It was unlike any I have had in restaurants or that my wife makes or that comes out of a box. It was not sweet and had a significant corn taste and was a tad on the dry side. Most of our cooks seemed to be from the South (US) and maybe that had something to do with it. If anyone has a recipe or a source or an idea I would appreciate it.
Thanks in advance.
My wife makes cornbread like that. I'll get the proportions tonite. I know it's basically white cornmeal, buttermilk, egg, and baking soda. No flour and no sugar. Melt some Crisco (shortening) in an iron skillet in the oven while it preheats (400 degrees?). Pour a little of the hot Crisco into the batter and stir it in, pour the batter into the skillet, bake about 20 minutes.
It's good for sopping up runny pinto beans or blackeyed peas, but other than that it's way too dry and I much prefer my cornbread that has yellow cornmeal and flour in it (like Yankee cornbread) but no sugar. Wife like to crumble up her leftover cornbread into a glass and pour milk over it.
Its been a long time since I was in the Army, in fact I went in just 50 years ago. They used to have cornbread often in the mess hall. It was unlike any I have had in restaurants or that my wife makes or that comes out of a box. It was not sweet and had a significant corn taste and was a tad on the dry side. Most of our cooks seemed to be from the South (US) and maybe that had something to do with it. If anyone has a recipe or a source or an idea I would appreciate it.
Thanks in advance.
My wife makes cornbread like that. I'll get the proportions tonite. I know it's basically white cornmeal, buttermilk, egg, and baking soda. No flour and no sugar. Melt some Crisco (shortening) in an iron skillet in the oven while it preheats (400 degrees?). Pour a little of the hot Crisco into the batter and stir it in, pour the batter into the skillet, bake about 20 minutes.
It's good for sopping up runny pinto beans or blackeyed peas, but other than that it's way too dry and I much prefer my cornbread that has yellow cornmeal and flour in it (like Yankee cornbread) but no sugar. Wife like to crumble up her leftover cornbread into a glass and pour milk over it.
Curiously, southern cornbread usually has more sugar than northern cornbread.
Heh... that's not my experience. When I went to Boston a few years back my friend Paula and I stopped to grab a beer in a local pub. For some odd reason the proprieter decided to bake and hand out free cornbread to the patrons. Paula, born and raised in Tennessee, said, "Jill, you're not going to like it." The first thing I noticed was, it wasn't nicely golden brown. But I don't pass up free food and it was a long flight, so I took a bite. "YOWSA! What's with all the sugar?" She laughed and said that's how they make it "up here". I'll be damned... how about just give me a bag of sugar? Waiter! I need another beer!
Jill
Quoted message said:
"Glenn Jacobs" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Its been a long time since I was in the Army, in fact I went in just 50 years ago. They used to have cornbread often in the mess hall. It was unlike any I have had in restaurants or that my wife makes or that comes out of a box. It was not sweet and had a significant corn taste and was a tad on the dry side. Most of our cooks seemed to be from the South (US) and maybe that had something to do with it. If anyone has a recipe or a source or an idea I would appreciate it.
Curiously, southern cornbread usually has more sugar than northern cornbread.
Heh... that's not my experience. When I went to Boston a few years back my friend Paula and I stopped to grab a beer in a local pub. For some odd reason the proprieter decided to bake and hand out free cornbread to the patrons. Paula, born and raised in Tennessee, said, "Jill, you're not going to like it." The first thing I noticed was, it wasn't nicely golden brown. But I don't pass up free food and it was a long flight, so I took a bite. "YOWSA! What's with all the sugar?" She laughed and said that's how they make it "up here". I'll be damned... how about just give me a bag of sugar? Waiter! I need another beer!
Jill
Quoted message said:
"Glenn Jacobs" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Its been a long time since I was in the Army, in fact I went in just 50 years ago. They used to have cornbread often in the mess hall. It was unlike any I have had in restaurants or that my wife makes or that comes out of a box. It was not sweet and had a significant corn taste and was a tad on the dry side. Most of our cooks seemed to be from the South (US) and maybe that had something to do with it. If anyone has a recipe or a source or an idea I would appreciate it.
Just leave the sugar out of a recipe (or cut the amount used). The real secret is in the corn-meal. Government issue is superior to any that you can buy in a supermarket. See if you can find someone eligible for "commodities" if they are still distributed. Find a good mill that is grinding !
fallsmill.comfallsmill.comOpen ↗ Wonderful stone ground grits, the old fashioned way 🙂 In lovely Belvidere, TN. They sell in bulk, so you'd :better really like cornmeal or grits!
Jill
thanks Jill, I love good grits (hard to find). Although Belvidere is a long way from me, I have kids, grand kids and a great grand kid in Huntsville that is not too far from Belvidere, so i will visit there probably next summer.
Just leave the sugar out of a recipe (or cut the amount used). The real secret is in the corn-meal. Government issue is superior to any that you can buy in a supermarket. See if you can find someone eligible for "commodities" if they are still distributed. Find a good mill that is grinding !
fallsmill.comfallsmill.comOpen ↗ Wonderful stone ground grits, the old fashioned way 🙂 In lovely Belvidere, TN. They sell in bulk, so you'd :better really like cornmeal or grits!
Jill
thanks Jill, I love good grits (hard to find). Although Belvidere is a long way from me, I have kids, grand kids and a great grand kid in Huntsville that is not too far from Belvidere, so i will visit there probably next summer.
Fry on medium to high heat until golden brown. Drain on paper towels and enjoy. Especially good with collard, mustard, and turnip greens; soups, stews, and most beans.
I hadn't thought of this in a long time! It is, if I remember right, also called Scalded Cornbread. Good stuff, especially when fried in lard or bacon grease.
in Napoli, Italy, they call it "scagliuozzi" and have a triangular shape...
Fry on medium to high heat until golden brown. Drain on paper towels and enjoy. Especially good with collard, mustard, and turnip greens; soups, stews, and most beans.
I hadn't thought of this in a long time! It is, if I remember right, also called Scalded Cornbread. Good stuff, especially when fried in lard or bacon grease.
in Napoli, Italy, they call it "scagliuozzi" and have a triangular shape...
Just leave the sugar out of a recipe (or cut the amount used). The real secret is in the corn-meal. Government issue is superior to any that you can buy in a supermarket. See if you can find someone eligible for "commodities" if they are still distributed. Find a good mill that is grinding !
fallsmill.comfallsmill.comOpen ↗ Wonderful stone ground grits, the old fashioned way 🙂 In lovely Belvidere, TN. They sell in bulk, so you'd better really like cornmeal or grits!
Jill
thanks Jill, I love good grits (hard to find). Although Belvidere is a long way from me, I have kids, grand kids and a great grand kid in Huntsville that is not too far from Belvidere, so i will visit there probably next summer.
Glenn, as you may have noticed on the site, they have a log cabin B&B. But they book up waaaaay in advance so if your family members are considering staying there, plan well ahead. It's only a 2 hour drive from where I am but every time I've wanted to book it they've been full-up (as they say down here). ;-)
Just leave the sugar out of a recipe (or cut the amount used). The real secret is in the corn-meal. Government issue is superior to any that you can buy in a supermarket. See if you can find someone eligible for "commodities" if they are still distributed. Find a good mill that is grinding !
fallsmill.comfallsmill.comOpen ↗ Wonderful stone ground grits, the old fashioned way 🙂 In lovely Belvidere, TN. They sell in bulk, so you'd better really like cornmeal or grits!
Jill
thanks Jill, I love good grits (hard to find). Although Belvidere is a long way from me, I have kids, grand kids and a great grand kid in Huntsville that is not too far from Belvidere, so i will visit there probably next summer.
Glenn, as you may have noticed on the site, they have a log cabin B&B. But they book up waaaaay in advance so if your family members are considering staying there, plan well ahead. It's only a 2 hour drive from where I am but every time I've wanted to book it they've been full-up (as they say down here). ;-)
"Gerlonda Battles" <[email hidden]> wrote in message news:Pine.GSO.4.33.0403101138340.20524- [email hidden]...
Quoted message said:
Scalded Cornbread is good. Our regional (northern Louisiana) name was Hot Water Cornbread (can you get more basic than that? 🙂
It's basic alright! I'm going to have to whip some up now that I have the thought of it in my mind.
Charlie
Interesting, I just realized this is very similar to Venezuelian food. They take the fried mass and cut it open and put almost any kind of meat in it. It is called an Arapa, I believe that is spelled right.
"Gerlonda Battles" <[email hidden]> wrote in message news:Pine.GSO.4.33.0403101138340.20524- [email hidden]...
Quoted message said:
Scalded Cornbread is good. Our regional (northern Louisiana) name was Hot Water Cornbread (can you get more basic than that? 🙂
It's basic alright! I'm going to have to whip some up now that I have the thought of it in my mind.
Charlie
Interesting, I just realized this is very similar to Venezuelian food. They take the fried mass and cut it open and put almost any kind of meat in it. It is called an Arapa, I believe that is spelled right.
