[Sca-cooks] types of corn bread?

[Elaine Koogler]

Lawrence Bayne wrote:

OK...a couple of edits/additions, if I may:
> 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.
>   
I am from the south...as I've said before, Mom from south Georgia, etc.  
We always cook cornbread in a black cast-iron skillet, in which we 
usually melt a little butter (or sometimes bacon drippings) before 
adding the batter.  The only time I've seen whole or creamed corn added 
was when my husband (also from the south--Virginia) made yummy corn 
fitters.  These were made using a similar recipe to cornbread, but were 
cooked as fritters.
> <snip>
>   
> 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.
>   
The consistency I get when I make spoonbread (LOVE that stuff!!) is more 
along the lines of a souffle...
> 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.
>   
This is actually a Pennsylvania Dutch/ German thing, I think.  My 
grandmother (Shenandoah Valley of Va) used to make it...cornmeal mixed 
with pork "parts", then formed into a loaf.  We fry it, but I've never 
seen it deep-fried...nor have I seen it done like spoonbread.  The best 
I've head since she passed away has come from the local Amish market in 
Annapolis...but I did find some excellent scrapple at the Restaurant 
Supply Depot (Jetro) up near Baltimore.
> BB
> YIS
> Lothar
>
>   
Kiri
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