Wayne Boatwright said:Quoted message said:Quoted message said:It's nonsense. Here in the south where Sheldon doesn't live and I do,
it's two words. And sometimes, one word. Point is, the rule isn't a
rule.
Quoted message said:Quoted message said:It's a sometime thing. Can be either way.
I grew up in East Texas, and corn bread ("cornbread" was a perfectly
acceptable alternate spelling) both always yellow. No rule about it,
that's just the way it was. My wife grew up in Alabama, and the corn
bread (I don't know how they spelled it) there was always white. Both
Alabama and Texas -- especially East Texas* -- are part of the old
South, and yet 2 different variations of corn bread. How can that be?
I bet if one did some research, there would be at least a dozen
different variations of corn bread, and it varies by family more than it
does by region.
Yes, I think it's regional. White is prevalent in Mississippi, Alabama,
the Carolinas, yellow in Tennessee and Arkansas. White in Kentucky, if you
consider it part of the South. Other Southern states I'm not sure of.
--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!
Yes, I agree that it is regional to a great degree. It also depended on
what people of the region grew back in the days of growing and milling.
Yellow corn was bigger and produced more than did white corn (of the
varities with which I am familiar). Yellow corn seemed to be the choice of
growers around where I lived as a young child. Before my time, my
grandfather grew yellow "field" corn for milling and for stock feed.
Somewhere along the line - and as far back I can remember - "store-bought"
flour and white cornmeal came "self-rising". Yellow cornmeal is not,
generally, self rising ('round here, we use it to coat catfish for
frying). Generally, yellow cornmeal is much coarser.
In making cake-like cornbread out of white corn meal, more eggs are used
than in non-cake-like cornbread. The eggs gave the cornbread a soft yellow
color. Regardless of the recipe, most of the people I know 'round here,
use white, self-rising cornmeal.
I cheat. I like the yellow, cake-like
cornbread, so I add a few drops of yellow food coloring to my white,
self-rising cornmeal batter. I get the ease and texture of white,
self-rising cornmeal and the pretty yellow color I associate with
grandma's cornbread. Add in a couple of extra eggs and a pinch of sugar
and I've got the cake-like cornbread I prefer. Some bacon drippins and a
cast iron skillet and I'm good to go. Pass the butter!
Elaine, too
