[Magdalen] Cornbread: How sweet?
Lynn Ronkainen
houstonklr at gmail.com
Tue May 30 00:13:50 UTC 2017
And, Lynn, you
> haven't tasted my corn bred dressing....YUMMY!
>
> Ginga
Ok, I'm sure I'd capitulate : )
L
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: "Ginga Wilder" <gingawilder at gmail.com>
Sent: Monday, May 29, 2017 6:16 PM
To: "Magdalen" <magdalen at herberthouse.org>
Subject: Re: [Magdalen] Cornbread: How sweet?
> Jay is absolutely correct about the cast iron fry pan. >
> 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.)
>> > >
>> >
>>
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