On Sun, 4 Dec 2005 18:30:00 -0600, "jmcquown" <[email hidden]>
connected the dots and wrote:
~zxcvbob wrote:
~> Elaine Parrish wrote:
~>> On Sat, 3 Dec 2005, Margaret Suran wrote:
~>>
~>>
~>>>
~>>> I believe, that there are two completely different corn breads
~>>> discussed in this thread.
~>>>
~>>> Ranee was referring to Southern Corn Bread, Pandora to a very
dense
~>>> Jewish kind of Rye Bread, also called Corn Bread.
~>>>
~>>> I remember the disappointment, the first time I ordered Corn
Bread
~>>> in
~>>> a Florida restaurant and was given a sweet, crumbly, sweet,
almost
~>>> cake like piece of something, that neither looked not tasted like
~>>> the Rye Bread I expected. :o(
~>>>
~>>
~>>
~>> hehe. I know where you are coming from, Margaret.
~>>
~>> That sweet, almost cake like item is a Southern cornbread. But
just
~>> to complicate matters, there is another Southern cornbread that is
~>> flat, dry and usually crumbly. In a Southern restaurant you can't
~>> ever be sure what you are getting until it arrives at the table.
~>>
~>
~> We always called it "Yankee cornbread" if it was sweet.
~>
~> Bob
~
~No kidding! Yankee's can't tolerate non-sweet cornbread. It's a
~misconception that everything in the southern U.S. is sugar-laden and
sweet.
~I put no more than 1 Tbs. of sugar in my cornbread, and for
approximately 3
~cups of batter that's not a lot. The cornbread I tasted up in Boston
was
~like a white cake without frosting.
~
~Jill
~
When I was at scout camp, we had an "indian" day (hey, it was back in
the 60's before we were PC), and after doing various crafts and
outdoors type stuff, games and the like, we had a "traditional"
dinner.
Succotash, I remember because it was the first time I'd met a lima
bean, and thought they were fun, sort of like eating paste.
Corn bread, not sweet, served wtih butter and maple syrup.
Are you done gagging yet, Jill? I should have warned you first
maxine in ri
