[Magdalen] Cornbread: How sweet?

[Jay Weigel]

Baked in a cast iron skillet? Well of course! Is there another way?
Anything else is sacrilegious!

On Mon, May 29, 2017 at 7:04 PM, Suzie Buchanan <buchanan.suzie at gmail.com>
wrote:

> My husband thinks I'm crazy because I make such an incredible pot of chili
> (black beans and chunks of chuck eye) and then I have to crumble my home
> made corn bread into it.  Yummmmm.
>
> But I have brought together my northern and southern influences, and make a
> corn bread sweetened with maple syrup.  Double yum.  Always, of course,
> baked
>  in a cast iron skillet.
>
> On Mon, May 29, 2017 at 6:16 PM, M J _Mike_ Logsdon <mjl at ix.netcom.com>
> wrote:
>
> > 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.)
> >
>