[Magdalen] Cornbread: How sweet?

[Ginga Wilder]

Jay is absolutely correct about the cast iron fry pan.  And, Lynn, you
haven't tasted my corn bred dressing....YUMMY!

Ginga

On Mon, May 29, 2017 at 7:08 PM, Jay Weigel <jay.weigel at gmail.com> wrote:

> 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.)
> > >
> >
>