Posted: 8/31/2004 3:56:02 PM EDT
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What type of cornbread do you like? Tell me why and give recipe's. I am eating home made white cornbread and boiled cabbage seasoned with salt pork tonight,  mmmmm I usually use some good fatback for seasoning. I used to live in VA not far from Smithfeild and you can get GOOD FATBACK there, seemed like it was smoked as it was cured. The stuff I get here has no lean in it and no flavoring other than salt. |
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Honestly, there's no noticeable flavor difference between white and yellow cornmeal. One of my uncles swears he'll never eat white cornbread, but doesn't know that his wife has, on more than one occasion, made white cornbread and colored it with food coloring. And I'm a Southern boy. Cornbread is NOT SWEET. If you want it sweet, put honey on it. |
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Yellow, sweet, and LIGHTLY buttered. Mmmmmmm! As a kid in elementary, I would eay my cornbread with the chocolate milk they handed out. For some reason, that was always one of my favorite things in school lunches (which, we all know, suck).  Haven't done that in years, might have to try it soon.Dang, now I want some cornbread. 
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Mmmm... www.bigfattys.com/products.html |
I like cornbread & honey & butter, yum. Not being from the South, all I know about the South is from watching the movie Gone with the Wind. what is fatback? |
It is the meat, mostly fat, just above where bacon comes from on a hog. Which is near the spine of the hog the outer layers of fat and meat. The "Fat Back" is usually salted and smoked. It is used to season greens, beans and a lot of other stuff. So it is mostly for seasoning, but some folks eat it. It's real salty and strong. |
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I like my cornbread yellow and not sweet. I like it to come out just a little bit dryish. I get a big bowl, break the cornbread into chunks, pour milk over it, and eat. There's a couple of things that are as good, but nothing that's better. I found out that my granpa did the same thing. He died before I was born, and I discovered exactly the same taste, independently. Mom gave me his cornbread & milk bowl, which is one of the few things I have from him. (The other being a S&W Military & Police revolver, circa 1909) I also like corn cakes with BBQ. In that case, I like them sweeter and softer and moister than the above cornbread. I use the recipe on the bag of White Lily corn meal. I make it up in a rocket-hot cast iron skillet, which gives it a nice sizzled-crispy crust on the bottom, finished up in the oven, per directions. I take the no-sugar option. For corn cakes, I just get the envelope from the grocer. |
Thanks, for the explanation. I'm ethnic Chinese, and we have various salted cured pork meat with lots of fat used for flavoring also. I've given up on eating that stuff though, cardiac food. I heard of "fatback" while watching the old TV show Beveryl Hill Billies with Buddy Ebsen(Jed) and Irene Ryan(Granny) but didn't quite know what it was. Yellow sweet cornbread for me. |
| Yellow, with the outside hard. I love it cold the next day with butter and a glass of milk for breakfast. Granny always took it out, turned it over in the skillet and put it back in the oven. She would then turn off the heat and let it stay till the rest of the dinner was ready. It made it hard and kinda crunchy that way. |
Well, the craze for this old fart is that I've lost 67 pounds over the past 8 months, and my cholesterol went from 280 to 178 within the same period. I have never felt better, and I am no longer taking blood pressure medicine! I am in a round-the-clock search for the Future Ex-Miz Hun, and I simply must do everything necessary to woo and wed, or woo and bed, whichever, some pretty young things. Losing weight seems like a great way to help me find Miz Right...or Miz Just for the Night. Eric The(CrusingForTalent)Hun 
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Funny you should say that. Before dad got cancer and passed away I'd make cornbread and bring over for all of us to eat with lunch, he'd say that I made it too sweet, that it wasn't cornbread it was corncake,LOL. I like it sweet so it'll go good in buttermilk. I also like it with crackilins in it. It's getting hard to find good crackilins anymore. Most are too tough. I like using Brown Suger in my "corncake" because I'd don't hardly use white sugar anymore so it's normally all I have on hand. [ 
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I personally like nearly everything that Cornbread has done. They make good music and the lead singer was one of the Rangers in Somalia incident that 'Blackhawk Down' is based off of. Cornbread and the Hero fund Ever since I heard their first song, I have been hooked. Chris |