[Sca-cooks] types of corn bread?

[Lawrence Bayne]

Regular: Contains just enough sugar to allow browning.
Usually also contains whole kernal corn (preferably
just cut from the cob) or even Cream style corn from a
can. Might be called savory cornbread as this would be
the type most often containing peppers, cheese, or
other flavoring ingredients. Often begun in heated,
greased cast iron skillet.

Johnnie Cake: Regional variation of the Sweet
Cornbread alluded by yourself and others. Consistency
ranges from bread-like to cake-like. Sweetness can
come from sugar(both white and brown)cane syrup, maple
syrup, or molasses when available.

Pone: Either of these first two types mixed to a THICK
pancake consistency and then baked on a griddle.
Excellent when served with soups, stews or chili.

Spoon Bread: Most often considered Southern but with
many New England adherents. Made similar to reg corn
bread but with a crumbly consistency that must be
spooned out of the baking pan and served onto plate.

Scrapple: Although most often cooked like polenta with
"scraps" of meat, onion, etc added. Cooled and then
slice and deep-fried. Can also be made like spoon
bread with additions of meat, onions and cheese etc.
BB
YIS
Lothar


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