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  • From: "Gloria Morris" <gloriamorris59 AT gmail.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Cornbread season--stovetop?
  • Date: Mon, 12 Nov 2007 18:15:51 -0600

Gene, I have found that the non-metallic baking powder Rumford
produces a tastier, non-metallic tasting and possibly healthier,
bread. The other baking powders use metallics (aluminum).
Gloria

On Nov 6, 2007 6:19 AM, Gene GeRue <genegerue AT ruralize.com> wrote:
> Well, I wanted some NOW! so I baked it in the oven at 425 for 25
> minutes and it came out perfect.
>
> Big disappointment in taste, though. Has a slight metallic taste.
> Suspect the self-rising was a big mistake. I used to use cream of
> tartar and baking soda instead of baking powder, which as I recall
> has aluminum in it.
>
> I wanted it so I put lots of honey on it and ate it and then just
> broke it into some homemade soup and it was lots better.
>
>
> On Nov 5, 2007, at 6:15 PM, Jerry W. Shepperd wrote:
>
> >
> > When I saw your email, I called my African-born wife, who has cooked
> > lots of cornbread on open fires as well as stovetops. She agrees
> > with Lynda. Use one's regular cornbread recipe. If you want the top
> > of the cornbread brown, flip it just before it is done. Be more
> > careful than I was the last time I tried to flip it. The cornbread
> > landed on the floor.
> >
> > If you substitute self-rising cornmeal for regular cornmeal, leave
> > out the salt and baking soda.
> >
> > 1/2 cup buttermilk or soured milk (put 1 tablespoon of vinegar in
> > regular milk to sour it)
> > 1 tablespoon vegetable oil
> > 1 egg
> > 3/4 cup cornmeal (some folks like to substitute 1/4 cup of flour for
> > 1/4 cup of the cornmeal)
> > 1/2 teaspoon salt
> > 1/2 teaspoon baking soda
> > 2 teaspoons oil or butter, for the pan
> >
> > For variations in taste, mix cheese, onions, chopped olives, chopped
> > bell peppers, or chopped jalapenos in the batter.
> >
> > And, enjoy.
> >
> > Jerry S.
> >
> >
> >
> > At 05:16 AM 11/6/2007, Lynda wrote:
> >> I just use my regular old recipe. Heat the pan on a low heat with
> >> the lid
> >> on, just hot enough to melt the bacon grease and then pour in the
> >> batter,
> >> turn down the heat to simmer/low depending on your stove, slap the
> >> lid back
> >> on it and forget it for 30 to 40 minutes.
> >>
> >> I found that if I heat the pan with the lid on, I get a more even
> >> cooking
> >> and it helps retain the heat better. If you put the lid on it
> >> cold, then it
> >> takes just that much more time for the heat to get to the top and
> >> radiate
> >> down onto the corn bread.
> >>
> >> Speaking of cornbread on top the stove, I remember my mother cooking
> >> cornbread and pies in cast aluminum pans when I was a kid. They were
> >> Diamond Craft and she had a rack she set in the pans and then put
> >> a pie tin
> >> or cake pan on the rack and "baked" just like in the oven. I was
> >> thinking
> >> about trying that with one of my cast iron pans. Anyone else
> >> "bake" in
> >> their pans?
> >>
> >> Lynda
> >> ----- Original Message -----
> >> From: "Gene GeRue" <genegerue AT ruralize.com>
> >>
> >>
> >>> It's that time of year when I start craving cornbread. My old
> >>> computer-in-the-cranium says I used to make it on the stovetop in
> >>> one
> >>> of the cast-iron skillets. Alas, the computer memory is defective.
> >>> Recipes, please.
> >
> >
> > "Silence is not always golden; sometimes it's yellow."
> >
> >
> >
> >
> >
> >
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>
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> >
> >
> >
>
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