[Sca-cooks] types of corn bread?

[Sue Clemenger]

Don't forget Indian Pudding, or Hasty Pudding....
corn meal, hot milk, black molasses, sugar, butter, salt, baking soda, eggs,
baked very slowly in an oven until thick.  Lovely with baked beans.  Kind of
a cross between polenta before it's chilled and cut, and a spoon bread.
Another version of the same dish cooks very slowly on the stove top, and
comprises just water, cornmeanl, and salt.  Served hot with maple syrup.
Corn bread at our house was always made as a slightly-sweet quick bread (in
a 9x9 or 9x13 pan, and not a loaf pan).  We did have a pone pan (cast iron
with depressions shaped like corn-on-the-cob), and used it on occasion.  As
an adult, I've branched into savory varieties that add cheeses or peppers,
or whole corn, but my favorite is still the slightly sweet version, spread
with melty butter and honey.  mmmmm.....  Being single, I generally don't
have a use for a whole pan of the stuff, so I make muffins, and freeze the
extras.  And yeah, cornbread mix works really nicely for small amounts.
When I buy bags of cornmeal, I tend to end up not using it fast enough, and
it gets buggy.  <<shudder>>
--Maire

----- Original Message -----
From: "Lawrence Bayne" <shonsu_78 at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, April 02, 2006 6:45 PM
Subject: Re: [Sca-cooks] types of corn bread?


> 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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