Re: [london.food] Cornbread

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On Wed, Oct 06, 2004 at 05:49:55AM +0100, Kake L Pugh wrote:

> :)  I did get a slightly more helpful answer elsewhere: adding wheat
> flour will make it too cakey.  So I didn't.

Sorry for the lack of reasoning there, it's just that cornbread is a
huge part of southern culture.  At least someone gave you the facts. 

> I used 1 cup of polenta (yes, yes, I know it's not the same thing), 1
> egg, 1 cup of milk.  However I also added 1/2 tsp baking powder.
> Yours doesn't have any kind of rising agent.  Is that normal?

As far as I know, but I'll double check it in the morning. (email sent
to mom).  Cornbread should be pretty dense.  The one cup milk to one
cup corn meal/polenta sounds kinda off tho.

You'll have to make a batch and feed it to Candace so she can judge
the polenta.  Once again I hear grandma spinning, but I have an open
mind.
 
> And I added 100g blue cheese as well.

I should really wrap the woman in wire and put magnets on her coffin,
but it does sound tasty.  I may make some with blue cheese for myself,
but I won't take it back to Memphis with me. :)

-- 
mike

• Kake L Pugh 05:49 on 06 Oct 2004
  :) I did get a slightly more helpful answer elsewhere: adding wheat
  • Mike Jarvis 07:41 on 06 Oct 2004
    Sorry for the lack of reasoning there, it's just that cornbread is a
    • Kake L Pugh 07:56 on 06 Oct 2004
      I think I need a different word for what I'm making. It's not
    • Simon Wistow 09:46 on 06 Oct 2004
      If it's any help Candace gave me a copy of Mama Dips' Cookbook for
      • too deep to show
    • candace 19:23 on 06 Oct 2004
      shock horror, we put flour in our cornbread in my part of mississippi.
      • too deep to show

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