SC - More than you probably want to know about corn bread
Elaine Koogler
ekoogler at chesapeake.net
Sun Mar 26 05:17:14 PST 2000
And then, of course, for those of us with Southern roots, there is the old
stand-by, Spoon Bread!
Kiri
Robin Carroll-Mann wrote:
> 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
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
More information about the Sca-cooks
mailing list