Archived posting to the Leica Users Group, 2003/02/13

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Subject: RE: [Leica] trading cornbread reciepes
From: "Kit McChesney | acmefoto" <kitmc@acmefoto.com>
Date: Thu, 13 Feb 2003 12:05:34 -0700

We out to start the LUG Restaurant! Cracklin' cornbread and armadillo stew a
specialty! ;-)

- -----Original Message-----
From: owner-leica-users@mejac.palo-alto.ca.us
[mailto:owner-leica-users@mejac.palo-alto.ca.us]On Behalf Of dpost
Sent: Thursday, February 13, 2003 7:43 AM
To: leica-users@mejac.palo-alto.ca.us
Subject: Re: [Leica] trading cornbread reciepes


As we say here, "That's gooder'n snuff, an' not near as dusty...."
Do y'all have cracklin's down there in Lous'ana?
DP
On Thu, 2003-02-13 at 09:03, SonC (Sonny Carter) wrote:
> Here in Louisiana, cornbread often has, you guessed it, hot peppers.
>
> 1 1/2 cups yellow cornmeal
> 1/2 cup all-purpose flour
> pinch or two of salt
> three pinches baking soda
> 1 tablespoon baking powder
> three or four pinces hot pepper flakes
> 1/4 cup vegetable oil or bacon drippings
> 1 egg
> 1 cup buttermilk
> Preheat the oven to 425 degrees.
>
> Grease the skillet and stick it in the oven to get it hot, pull it
> out, pour the batter in and stick it back in the oven until it browns
> on the top.  Flip it out of the skillet onto a plate, and enjoy.
> Excellent with fried perch and some greens.
>
>
> Sonny
> http://www.sonc.com
>
> ----- Original Message -----
> From: "Don Dory" <dorysrus@mindspring.com>
> To: <leica-users@mejac.palo-alto.ca.us>
> Sent: Wednesday, February 12, 2003 9:07 PM
> Subject: Re: [Leica] trading cornbread reciepes
>
>
> > Kit,
> > Yes, sorghum was occasionally used instead of molasses.  Is there
> another
> > way to cook cornbread than in a cast iron skillet?
> >
> > Another interesting variation is to cut fresh sweet corn kernels
> into the
> > cornbread mix then bake the cornbread.
> >
> > Don
> > dorysrus@miondspring.com
> >
> > --
> > To unsubscribe, see
> http://mejac.palo-alto.ca.us/leica-users/unsub.html
>
> --
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