SC - More than you probably want to know about corn bread

[Robin Carroll-Mann]

And then there are all the variations: cornbread with *stuff* in it.  Kernels 
of corn, cheese, vegetables or fruit.  I have a bunch of community 
cookbooks that are full of these... ummm... creative improvisations.  
Some have ethnic attributions, like "Mexican" cornbread with chili 
peppers in it, or "Swiss" cornbread with Swiss cheese.  Sometimes I 
can see where the name comes from, and sometimes I cannot fathom 
it.  Is there something particularly "Greek" about cottage cheese and 
broccoli?  And how did something with crumbled bacon ever get dubbed 
"Jewish cornbread"??

Inquiring minds are *afraid* to know.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net