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On Wed 24 Dec 2003, Mike Jarvis <mykej@xxxxx.xxx> wrote: > Hi. I've been lurking for a week or two, and thought I'd speak up and > introduce myself. I'm Mike, and many of you already know me from > other lists. Hiya Mike, good to have you here. > So those of you that wish to bring a taste of the southern US to > your Christmas dinner, here's how to make cornbread, the base for > traditional stuffing/dressing in my part of the world. > > http://mykej.homeip.net:6333/cornbread/ The photos of the batter in the pan and the cooked cornbread are useful, but it would be more useful to have the whole recipe on one page. I mean, I *know* what sugar and eggs look like. The photo of the corn meal is interesting though. I don't know if we have anything like that here outside of the specialist aisles. I use polenta to make cornbread, but it's coarser than that, and yellower. I like cornbread with creamed corn, whole corn kernels, and green chillies in. Mmmm. Kake
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