Archived posting to the Leica Users Group, 2003/02/12
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Actually, "real" cornbread isn't just one recipe. The Cherokee (where my cornbread heritage is from) made it without the sweetstuff. It's very grainy and textured, cooked in an iron skillet in the oven. Your recipe sounds good, too! Ever had sorghum instead of molasses? Now that will really earn you an honorary Southerner's badge! ;-) K. - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us]On Behalf Of Mark Rabiner Sent: Wednesday, February 12, 2003 8:39 AM To: leica-users@mejac.palo-alto.ca.us Subject: Re: [Leica] States' Rights now cornbread Don Dory wrote: > > Kit, everybody in the Delta knows that real cornbread is made with > blackstrap molasses and served hot with butter and more molasses. This > also makes a wonderful lunch served cold. > > Don > dorysrus@mindspring.com > > -- I just had the best corn oops corn muffins last week my sister made. She says she made it with applesauce instead of sugar and that's what keeps it moist. I'm getting the receipt. I'm taking up baking. As well as cooking. Might take up sewing. Mark Rabiner Portland, Oregon USA Photography Website: http://www.rabinergroup.com Email: mark@rabinergroup.com - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html