Archived posting to the Leica Users Group, 2003/02/12
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Adding the molasses to the cornbread mix is cornpone? Hmmm. My mother said that during the War (that was II), they ate lots of cornbread (the way we make it, the Cherokee way, without the sugar, and with cornmeal and no flour--that's why it's so nice and gritty!) with buttermilk. You dip the cornbread into the buttermilk. Very tasty. Yes, and no sticky fingers allowed on the Leica. All that sorghum might eat clear through the black chrome finish! K. - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us]On Behalf Of dpost Sent: Wednesday, February 12, 2003 10:31 AM To: leica-users@mejac.palo-alto.ca.us Subject: RE: [Leica] States' Rights now cornbread Kit- What you describe is what we call 'cornpone'- basically, you heat the greased skillet in the oven, until the batter sizzles when you pour it in! No sugar, but you are right that the sorghum (with real butter). It is a perfect complement. Just remember to wash yo' sticky fingers, an' wipe the greasy smile off'n yo' face before using your Leica! :o)~ Dan ( 'pi R square'...Naw Pie are round, cornbread are square) Post On Wed, 2003-02-12 at 11:46, Kit McChesney | Acmefoto wrote: > Actually, "real" cornbread isn't just one recipe. The Cherokee (where my > cornbread heritage is from) made it without the sweetstuff. It's very grainy > and textured, cooked in an iron skillet in the oven. > > Your recipe sounds good, too! Ever had sorghum instead of molasses? Now that > will really earn you an honorary Southerner's badge! ;-) > > K. > > -----Original Message----- > From: owner-leica-users@mejac.palo-alto.ca.us > [mailto:owner-leica-users@mejac.palo-alto.ca.us]On Behalf Of Mark > Rabiner > Sent: Wednesday, February 12, 2003 8:39 AM > To: leica-users@mejac.palo-alto.ca.us > Subject: Re: [Leica] States' Rights now cornbread > > > Don Dory wrote: > > > > Kit, everybody in the Delta knows that real cornbread is made with > > blackstrap molasses and served hot with butter and more molasses. This > > also makes a wonderful lunch served cold. > > > > Don > > dorysrus@mindspring.com > > > > -- > > I just had the best corn oops corn muffins last week my sister made. She > says she made it with applesauce instead of sugar and that's what keeps > it moist. I'm getting the receipt. I'm taking up baking. As well as > cooking. Might take up sewing. > > > > Mark Rabiner > Portland, Oregon USA > Photography > > Website: http://www.rabinergroup.com > Email: mark@rabinergroup.com > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html