[Magdalen] Cornbread: How sweet?

[Jay Weigel]

Cornbread, to me, was always yellow and slightly (not overwhelmingly)
sweet. My mother learned to make it from her mother, who was raised in
central Kentucky. I was appalled when I moved to east Tennessee, where
cornbread was white and salty. Ughhhhh. Now I am in the Shenandoah Valley
where it is again yellow and sweet and all's right with the world.

On Mon, May 29, 2017 at 6:28 PM, Lynn Ronkainen <houstonklr at gmail.com>
wrote:

> ... never had cornbread until I moved to TX from 'up north'... still not
> fond of it.  REALLY dislike cornbread turkey stuffing : (
>
> peace
> Lynn
>
> website: www.ichthysdesigns.com
>
> When I stand before God at the end of my life I would hope that I have not
> a single bit of talent left and could say, "I used everything You gave me."
> attributed to Erma Bombeck
> "Either Freedom for all or stop talking about Freedom at all" from a talk
> by Richard Rohr
> "The limits of tyrants are prescribed by the endurance of those whom they
> oppress." F Douglass
>
> --------------------------------------------------
> From: "M J _Mike_ Logsdon" <mjl at ix.netcom.com>
> Sent: Monday, May 29, 2017 5:16 PM
> To: <magdalen at herberthouse.org>
> Subject: [Magdalen] Cornbread: How sweet?
>
>
> My mother, I believe, put little to no sugar in her cornbread.  It was,
>> after all, meant mainly as a "chili bean" accompaniment in our house. (Also
>> as an ingredient in my father's "buttermilk 'n' cornbread" post-meal
>> dessert of sorts.  Add to that the fact that he was a lifelong open-mouthed
>> chewer, and you can imagine how I was never none too pleased about sitting
>> opposite him at the dinner table.)
>>
>> But when I get cornbread in a restaurant or (like currently) in the
>> Raley's hot food section, it seems as if sugar were the first ingredient.
>> Were it not for the memorable, crumbly texture, I wouldn't be able to eat
>> it.  (I bought it to accompany my own bean soup I made yesterday.)
>>
>
>