SC - don't cringe too bad....
Ronda Del Boccio
serian at uswest.net
Sat Mar 25 05:32:00 PST 2000
Greetings,
Well, there are lots of colors of corn. I've made blue corn
bread, which is more green, but ....
there's also red corn and white corn. Each has a different
texture. blue cornbread holds up pretty well to liquid from
stews or other things. Red has a finer texture.
Serian
Stefan li Rous wrote:
>
> Something tells me I'm being baited, however...
>
> I think I've usually used cornbread mixes when making cornbread, but
> how else *would* you make cornbread except with yellow corn meal and
> sugar?
>
> And yes, some folks would consider Texas to be "down South". We just
> prefer to think of it as a different country. :-)
> --
> Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas stefan at texas.net
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
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