[Sca-cooks] Cornbread....

[Elaine Koogler]

----- Original Message -----
Papa Gunther says:
I've seen that done sometimes. When I try it the stuff
splatters everywhere. My mother made some pretty good
"fried cornmeal mush" upon occasion. But the way I was
raised to make it is that you grease up the pan really
well. Then heat the pan in the oven and then pour in
the mix. So the bread both baked and fried. I hate
mushy cornbread. (I have to admit that I was delighted
to see Alton Brown do the same thing on his show featuring
cornbread).

And Kiri responds:
That's exactly how my Mom made it...she was from south Georgia...and I don't
ever recall seeing her put sugar in it, but then she usually didn't let us
hang around when she was cooking.  We weren't really poor...Dad had a good
job with DuPont.  But he did grow up during the Depression, and often
behaved as though we were still as poor as he was then (he actually put
himself through his last two years of high school, then put three of his
brothers through college...one through Dental school as well!!).  So he
raised a garden that would have fed Sherman's Army had they marched through
southwestern Virginia, and scrimped and saved most of his life.

Mama made cornbread only on those rare occasions when we were having an all
veggie meal out of the garden or with certain other "appropriate" things.  I
do a similar thing now, but I make spoonbread instead.

Kiri

>Myself, it's not the sugar per se in Yankee cornbread
>that I dislike, although I'm not known for my sweet
>tooth.

I love sugar in my pone. But it really depends on what
the cornbread is used for. I like it unsweetened in my
beans or chili or stews. I like it sweet when it's a
side dish. And cornbread with sugar and milk eaten as a
midnight snack or for breakfast the next day is another
joy.

>It's the position it holds in a meal, that
>makes something truly Southern or not, to me.

Nice thoughts, and I agree with most of it. But I was
raised to like it either way, depending on it's use. Of
course there were always snooty purists who would say it
had to have it and those who swore the other way. The rest
of us would just eat it as we liked it.

Speaking of snooty purists, I found a canned chili last
night that didn't really suck. It even had (shudder) beans.
Wolfgang Puck's chili soup is pretty good with a nice dollop
of Medium Pace salsa. I had a craving and didn't want to
take the time to make real chili. Eaten with a nice ribeye
steak it made for a very happy Gunthar. (And them's th' best
kind!)

>Phlip

Yers,

Gunthar

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