REC - Pastorio's Corn Muffins for Northerners
Damsel in dis Dress
Pastorio's Corn Muffins for Northerners
Recipe By :Bob Pastorio
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 ounces Jiffy corn muffin mix
1 large egg
1/3 cup milk
9 ounces Jiffy golden yellow cake mix
1 large egg
1/2 cup cold water
Preheat oven to 375°F. Grease 18 muffin pans, or use paper baking
cups.
In a small bowl, combine corn muffin mix, egg, and milk until just
moistened. Batter will be slightly lumpy.
In a medium bowl, combine cake mix, egg and water. Beat on medium
speed for 2 minutes or whisk for 4 minutes.
Add corn mixture to the cake mixture and combine well.
Fill muffin cups 1/2 full and bake for 15-20 minutes.
Description:
"Sweet, caky and with an obvious but not primary bit of corn bread
mouthfeel and taste."
- - - - - - - - - - - - - - - - -
NOTES : Original directions by Pastorio, in case the package size
and/or directions change over the years:
"Jiffy makes a corn bread mix and a yellow cake mix. They come in the
same-sized boxes. Buy one of each and mix them according to the
respective directions. Combine well and bake at 375°. (One says to
bake at 350° and the other at 400°.)"
--
Change "invalid" to JamesBond's agent number to reply.
phaeton
> * Exported from MasterCook *
>
> Pastorio's Corn Muffins for Northerners
>
Cake Mix? Wat?
zxcvbob
It's "Yankee" (sissified) cornbread. ;-)
Bob
Jean B.
hates cornbread like that!
--
Jean B.
Sheldon
>
> No offense to you or the late Bob Pastorio, but this Northerner
> hates cornbread like that!
That's no kinda corn anything. Jiffy mix is an awful product, and
only a certified imbicle would pair it with box cake.
If you gotta use a mix Washington brand is a zillion times better, and
all the extra you gotta add is a couple Tbls medium corn meal to each
box.
Pastorio was a baker like I'm a Neurosurgeon... only things he
excelled at were speed typing and lying.
Jean B.
That is always good for a laugh. I was pointing that out to my
daughter the other day. The norm for such a mix was flour and salt!
--
Jean B.
Sheldon
Some baking mixes are passable so long as one realizes the
difference... but blending two together doesn't in any way obviate
what one really has... piss poor ingredients laden with chemicals.
sf
wrote:
Yeah, I know. Same reaction from this Northerner. I like Jiffy
cornbread just following the directions on the box.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West
sf
wrote:
I thought the box mix was already sissified according to Suth'n
standards.
Jean B.
--
Jean B.
Nancy2
I take exception to anyone thinking cake mix belongs in corn muffins,
Northerner or not. I'm a Yankee through and through and would NEVER
use cake mix to make corn muffins.
N.
cybercat
"Nancy2" <nancy-...@uiowa.edu> wrote
>I take exception to anyone thinking cake mix belongs in corn muffins,
>Northerner or not. I'm a Yankee through and through and would NEVER
>use cake mix to make corn muffins.
I thought it was bad enough liking sugar in my corn muffins.
Lou Decruss
>On Tue, 06 Jan 2009 00:09:35 -0600, zxcvbob <zxc...@charter.net>
>wrote:
>
>>phaeton wrote:
>>> Damsel in dis Dress wrote:
>>>> * Exported from MasterCook *
>>>>
>>>> Pastorio's Corn Muffins for Northerners
>>>>
>>>
>>> Cake Mix? Wat?
>>
>>
>>It's "Yankee" (sissified) cornbread. ;-)
>>
>I thought the box mix was already sissified according to Suth'n
>standards.
I think you're right. Corn meal (or muffins) is one of the few things
I could easily make when I left the nest. I've tried probably 10
different recipes from this group and the web and I finally gave up
and went back the one on the back of the Quaker carton which includes
sugar. If I've got buttermilk in the house I'll sub that for the
regular milk. I've never heard of cake mix in corn batter. Sounds
weird to me.
Lou
Damsel in dis Dress
about sweet cornbread in the beans and ham hocks thread.
Bob pulled this together to accomodate his wife, who really, really
hated "real" cornbread.
It's not bad at all, if you grew up with sweet cornbread, like I did.
For the record, I usually make cornbread that has a small amount of
sugar in it, but is not cake-like. And it has to have honey on it!
That's leftover from school cafeteria days.
Carol
jmcquown
news:6shdf5F...@mid.individual.net...
Sounds a lot like what I was served when I was in Boston. A good (southern
heheh) friend was showing me around downtown. We stopped in a tavern to get
a beer. For some reason this place was handing out squares of "cornbread".
I'll admit, I sometimes put almost (not quite) a Tablespoonful of sugar in
my cornbread. Not always! But she warned me before I took a bite out of it
"You won't like it." She was absolutely right. This stuff was like a
square of white cake. All it needed was some pure confectioners sugar icing
and a candle on top. It was absolutely disgusting. And ditto, no offense
to Pastorio's memory but this sounds horrible.
I've stopped adding sugar to my cornbread. I do still add a little flour,
though. I can't easily digest pure cornmeal. Don't want to wind up back in
the hospital just because I love cornbread. <G>
Jill
hahabogus
news:skm7m4tjiqafhh2v9...@4ax.com:
> C'mon you guys ... I just posted this because people were talking
> about sweet cornbread in the beans and ham hocks thread.
>
> Bob pulled this together to accomodate his wife, who really, really
> hated "real" cornbread.
>
> It's not bad at all, if you grew up with sweet cornbread, like I did.
>
> For the record, I usually make cornbread that has a small amount of
> sugar in it, but is not cake-like. And it has to have honey on it!
> That's leftover from school cafeteria days.
>
> Carol
>
@@@@@ Now You're Cooking! Export Format
Alan's Green Chile Corn bread
alan, quick breads/biscuts, tested
-----wet stuff-----
1/2 cup sour cream
1 (4 oz.)can green chiles
2 chipotle chiles in adobo sauce; minced
4 strips bacon; cooked & crumbled
1 cup shredded cheddar cheese
1 (14 oz) can creamed corn
3 eggs
3 tbsp. vegetable oil
----dry stuff----
1-1/2 cup cornmeal
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 tbsp Sugar; more or less
preheat oven to 400F
Combine wet stuff in a bowl...mix well.
Combine dry stuff in another bowl... mix well.
Add the 2 mixtures together and stir well and immediately pour it into a
Pam Sprayed 9'X9' pyrex pan.
The Idea is to to get it into the preheated oven soonest.
Bake at 400 F. for 40 min or so. Cool in pan for 10 min., then transfer
to
wire rack to cool completely.
Maybe too busy...drop the chipotles or the bacon.maybe.
good with the green chiles, creamed corn, ,bacon and cheese
** Exported from Now You're Cooking! v5.84 **
--
The beet goes on -Alan
Damsel in dis Dress
>Alan's Green Chile Corn bread
<snip recipe>
Ooooooooh! That sounds good. Sometimes, your creations frighten me a
bit, but this looks good enough to eat! ;)
Carol, saving to MasterCook
Becca
> For the record, I usually make cornbread that has a small amount of
> sugar in it, but is not cake-like. And it has to have honey on it!
> That's leftover from school cafeteria days.
>
> Carol
For a snack, my husband will eat cornbread with syrup on it. I have
never tried it. As a child, my mother ate cornbread with sorghum syrup.
Becca
Mark Thorson
>
> phaeton <blahb...@hotmail.com wrote:
>
> >Damsel in dis Dress wrote:
> >>
> >> Pastorio's Corn Muffins for Northerners
> >
> >Cake Mix? Wat?
>
> Yeah, I know. Same reaction from this Northerner. I like Jiffy
> cornbread just following the directions on the box.
Could the OP be a sockpuppet for a certain demented
Bible-thumping cardiologist (of whom we never speak
his name)? It would be a diabolical smear campaign,
if so. Clever at a level not heretofore seen from
him. :-)
Damsel in dis Dress
wrote:
Naw, it was just little ol' me. I promise not to post it, ever again.
<G>
Carol
Jean B.
Oh, gag. I hope *I* never end up in that place, Jill. yes, you
can find that awful stuff here, but I hate it and never make it
myself.
--
Jean B.
Jean B.
since I need to lose weight.
--
Jean B.
Jean B.
> On Tue, 06 Jan 2009 15:48:01 -0800, Mark Thorson <nos...@sonic.net>
> wrote:
>
>> sf wrote:
>>> phaeton <blahb...@hotmail.com wrote:
>>>
>>>> Damsel in dis Dress wrote:
>>>>> Pastorio's Corn Muffins for Northerners
>>>> Cake Mix? Wat?
>>> Yeah, I know. Same reaction from this Northerner. I like Jiffy
>>> cornbread just following the directions on the box.
>> Could the OP be a sockpuppet for a certain demented
>> Bible-thumping cardiologist (of whom we never speak
>> his name)? It would be a diabolical smear campaign,
>> if so. Clever at a level not heretofore seen from
>> him. :-)
>
> Naw, it was just little ol' me. I promise not to post it, ever again.
> <G>
>
> Carol
>
of it, I don't think this group is ever really slow.
--
Jean B.
Kajikit
<carol-5...@charter.net> wrote:
>C'mon you guys ... I just posted this because people were talking
>about sweet cornbread in the beans and ham hocks thread.
>
>Bob pulled this together to accomodate his wife, who really, really
>hated "real" cornbread.
>
>It's not bad at all, if you grew up with sweet cornbread, like I did.
>
>For the record, I usually make cornbread that has a small amount of
>sugar in it, but is not cake-like. And it has to have honey on it!
>That's leftover from school cafeteria days.
>
>Carol
I only like savoury cornbread... the sweet stuff tastes like dessert!
I put onion and garlic powder into mine and make it nice and
flavourful (I don't like it plain either). DH likes his sweet so I
make him honeybutter to put on his share.
Gloria P
> On Tue, 06 Jan 2009 16:30:04 -0600, Damsel in dis Dress
> <carol-5...@charter.net> wrote:
>
>> C'mon you guys ... I just posted this because people were talking
>> about sweet cornbread in the beans and ham hocks thread.
>>
>> Bob pulled this together to accomodate his wife, who really, really
>> hated "real" cornbread.
>>
>> It's not bad at all, if you grew up with sweet cornbread, like I did.
>>
>> For the record, I usually make cornbread that has a small amount of
>> sugar in it, but is not cake-like. And it has to have honey on it!
>> That's leftover from school cafeteria days.
>>
>> Carol
>
> I only like savoury cornbread... the sweet stuff tastes like dessert!
I don't have a problem with that. I like it sweet out if I make corn
bread or muffins to serve with chili, I put a small can of diced chiles
in the batter. Nice!
gloria p
sf
Hey, thanks Rusty! I'm always ready for a Copycat recipe if it's
good. I'll give it a try. :)
```````````````
On Wed, 7 Jan 2009 00:32:21 -0800 (PST), Rusty
<reuben...@yahoo.com> wrote:
>On Jan 6, 8:53 am, sf <s...@geemail.com> wrote:
>> On Tue, 06 Jan 2009 00:06:02 -0600, phaeton
>>
>> Yeah, I know. Same reaction from this Northerner. I like Jiffy
>> cornbread just following the directions on the box.
>>
>> --
>
>
>Jiffy Corn Muffin Mix - Copy Cat recipe
>
>Makes: 6 muffins.
>
>When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a
>copycat recipe you can make at home.
>
>This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
>
>Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2
>cups of mix. Makes 6 corn muffins.
>
>INGREDIENTS
>
>2/3 cup all purpose flour
>1/2 cup yellow corn meal
>3 Tbsp granulated sugar
>1 Tbsp baking powder
>1/4 tsp salt
>2 Tbsp vegetable oil
>1 egg
>1/3 cup milk
>
>INSTRUCTIONS
>
>1. Combine flour, corn meal, sugar, baking powder and salt. Mix well
>with whisk. Whisk in vegetable oil and mix until dry mixture is smooth
>and lumps are gone.
>
>2. If another recipe is calling for a box of Jiffy Corn Muffin Mix,
>add the above mixed ingredients to that recipe.
>
>3. If you wish to make Corn Muffins, continue with instructions below.
>
>4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix
>well.
>Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
blake murphy
i thought it was pretty funny, even though i have no dog in the cornbread
fights.
your pal,
blake
Damsel in dis Dress
It wasn't bad, actually, but I would rather have either corn bread
*or* cake.
blake murphy
i think dams (and pastorio) were pulling your leg, lou.
your pal,
blake
blake murphy
> C'mon you guys ... I just posted this because people were talking
> about sweet cornbread in the beans and ham hocks thread.
>
> Bob pulled this together to accomodate his wife, who really, really
> hated "real" cornbread.
>
> It's not bad at all, if you grew up with sweet cornbread, like I did.
>
> For the record, I usually make cornbread that has a small amount of
> sugar in it, but is not cake-like. And it has to have honey on it!
> That's leftover from school cafeteria days.
>
> Carol
pretty soon we'll have to start labeling stuff 'satire,' like they do in
the newspaper.
your pal,
blake
Damsel in dis Dress
<blakepm...@verizon.net> wrote:
>On Tue, 06 Jan 2009 16:30:04 -0600, Damsel in dis Dress wrote:
>
>> C'mon you guys ... I just posted this because people were talking
>> about sweet cornbread in the beans and ham hocks thread.
>>
>> Bob pulled this together to accomodate his wife, who really, really
>> hated "real" cornbread.
>>
>> It's not bad at all, if you grew up with sweet cornbread, like I did.
>>
>> For the record, I usually make cornbread that has a small amount of
>> sugar in it, but is not cake-like. And it has to have honey on it!
>> That's leftover from school cafeteria days.
>
>pretty soon we'll have to start labeling stuff 'satire,' like they do in
>the newspaper.
Yeah, but that takes away from the "Ohhhhhhhhh!" effect.
Jean B.
I don't think so. I have on occasion tasted "cornbread" that
makes this seem plausible. One taste of any such thing is WAY too
much though.
--
Jean B.
Nancy2
I never knew cornbread and chili were served together until I was a
grown-up. ;-) Or adult, anyway.
When we had it, it was always a main dish at supper - just like
pancakes, sometimes, or waffles - a change from the usual, anyway, and
inexpensive (in the 40s). We always had squares sliced in half
horizontally, with butter and maple syrup. Usually with sausage,
bacon or ham. Yum. That's still the way I eat it, although only a
couple times a year.
N.
Damsel in dis Dress
>blake murphy wrote:
>
>> i think dams (and pastorio) were pulling your leg, lou.
>
>I don't think so. I have on occasion tasted "cornbread" that
>makes this seem plausible. One taste of any such thing is WAY too
>much though.
I posted it for a laugh, but Pastorio did make it for his wife, and
posted it for me, because I do prefer some sweetness to my cornbread.
I don't think I'll make it again, but it was a fun experiment. The
result was cake with little corn pebbles in it. Weird.
I eat the regular, unsweetened stuff now, in addition to moderately
sweetened stuff.
Jean B.
agree about the lightly sweetened or UNsweetened cornbread--and I
really like a gritty texture. I don't enjoy really cake-like
cornbread's texture in addition to the flavor.
Anyhoo, I want to make it clear that I have NO problem with you
posting any such thing. That would be like shooting the messenger!
--
Jean B.
Jean B.
> On Jan 7, 8:37 am, sf <s...@geemail.com> wrote:
>> Hey, thanks Rusty! I'm always ready for a Copycat recipe if it's
>> good. I'll give it a try. :)
>>
>> ```````````````
>>
>
>
> Jiffy Corn Muffins Mix Clone
> http://www.recipezaar.com/Jiffy-Corn-Muffins-Mix-Clone-264541
>
They obviously like sweet, cake-like corn muffins/corn bread.
--
Jean B.
sf
Well, I like it slightly sweet with some flour - it doesn't taste like
cake to me. Frankly, cornbread with no flour leaves my mouth dry.
It's truly awful. No wonder honey is a common accompaniment!
I've made Jiffy mix cornbread in the past and the manufacturer nailed
my taste. I liked it! Haven't made it in years (haven't eaten
cornbread in years), maybe decades... but I know I liked it.
The last time I looked for Jiffy products, the only one I saw on the
shelf was a yellow cake mix. It's good to know that other parts of
the country have a better selection.
Jean B.
> Well, I like it slightly sweet with some flour - it doesn't taste like
> cake to me. Frankly, cornbread with no flour leaves my mouth dry.
> It's truly awful. No wonder honey is a common accompaniment!
>
> I've made Jiffy mix cornbread in the past and the manufacturer nailed
> my taste. I liked it! Haven't made it in years (haven't eaten
> cornbread in years), maybe decades... but I know I liked it.
>
> The last time I looked for Jiffy products, the only one I saw on the
> shelf was a yellow cake mix. It's good to know that other parts of
> the country have a better selection.
>
>
a lot farther than just Jiffy mix.
Oh, wait! I thought the 5-star reviews still pertained to that
atrocious recipe and that the clone was just tacked on. I
probably misinterpreted that.
--
Jean B.
Lou Decruss
I knew sooner or later we'd agree on something. As I said before I've
tried many recipes with little of no flour and they all were way to
gritty and dry IMO. But to each their own. If you liked the jiffy
mix you'll most likely be happy with the recipe right on the back of
the Quaker carton. It's the same recipe that's been there for the
over 40 years i can remember. I'm sure they spent lots of time to
perfect it and it's the perfect portions for a 8 or 9 inch square pan.
I'll have time later today to type it up and post it for you and
you'll see it's almost like the copycat one just larger.
Lou
Damsel in dis Dress
<LouDe...@biteme.com> wrote:
>If you liked the jiffy
>mix you'll most likely be happy with the recipe right on the back of
>the Quaker carton. It's the same recipe that's been there for the
>over 40 years i can remember. I'm sure they spent lots of time to
>perfect it and it's the perfect portions for a 8 or 9 inch square pan.
>I'll have time later today to type it up and post it for you and
>you'll see it's almost like the copycat one just larger.
I've made that recipe, and we were really happy with the results.
sf
<LouDe...@biteme.com> wrote:
> If you liked the jiffy
>mix you'll most likely be happy with the recipe right on the back of
>the Quaker carton. It's the same recipe that's been there for the
>over 40 years i can remember. I'm sure they spent lots of time to
>perfect it and it's the perfect portions for a 8 or 9 inch square pan.
>I'll have time later today to type it up and post it for you and
>you'll see it's almost like the copycat one just larger.
Thanks for the info, Lou. I'll see if we have Quaker brand locally.
Lou Decruss
>On Thu, 08 Jan 2009 11:16:31 -0600, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>> If you liked the jiffy
>>mix you'll most likely be happy with the recipe right on the back of
>>the Quaker carton. It's the same recipe that's been there for the
>>over 40 years i can remember. I'm sure they spent lots of time to
>>perfect it and it's the perfect portions for a 8 or 9 inch square pan.
>>I'll have time later today to type it up and post it for you and
>>you'll see it's almost like the copycat one just larger.
>
>Thanks for the info, Lou. I'll see if we have Quaker brand locally.
It really doesn't matter what brand you use. The recipe is online so
I didn't have to type it up. I've been jonsin for some since this
thread started. So tonight I'm making deep fried chicken, mashed
spuds w/gravy, cornbread, and broccoli. (maybe peas) The leftover
cornbread will be perfect for the weekend. I like it microzapped and
topped with lots of butter and dark Karo syrup for breakfast or a late
night snack. If I have time I might make another batch of batter for
some muffins. I like them with a small glob of apricot cake and
pastry filling baked in them. Our in house Jam Lady has me all pumped
up to make apricot butter which would be awesome to. Uggg...you guys
make me want to cook too much.
Anyway,, here ya go.
http://www.recipezaar.com/recipe/print?id=201801
If you're looking for a corn bread that is tender and delicious on the
inside but golden and crusty on the outside BUT still quick and easy,
the look no farther! (*trumpets sound*) This is perfect with a warm
broth-based soup on a cold night for an easy and healthy meal.
Applesauce can be substituted for up to half the oil for a healthy
alternative.
by God's_sugarcookie
25 min | 5 min prep
SERVES 9 -12 , 9 -12 squares
* 1 1/4 cups all-purpose flour
* 3/4 cup cornmeal (Quaker brand preferred)
* 1/4 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 1/4 cup vegetable oil
* 2 egg whites, beaten or 1 whole egg, beaten
1. Preheat oven to 400F; grease an 8 or 9 inch pan.
2. Combine dry ingredients and stir in wet ingredients, mixing just
until moistened.
3. Pour into prepared pan and bake in the preheated oven 20 to 25
minutes or until golden brown and toothpick inserted in center comes
out clean.
4. *NOTE: Delicious topped with butter, sour cream, or honey!
Lou Decruss
>
>On 6-Jan-2009, zxcvbob <zxc...@charter.net> wrote:
>
>> It's "Yankee" (sissified) cornbread. ;-)
>>
>> Bob
>
>or, is it cake that aspires to be good ole country cookin' - but didn't
>quite achieve its goal.
>
>Here's a from scratch version of what it should have been ;-)
>
>
>* Exported from MasterCook *
>
> Pineapple Upside-Down Cornmeal Cake
Thanks for posting this. Louise likes making skillet cakes but she
uses cake mix. Her big blues lit up when I showed the recipe to her.
Lou
maxine in ri
> On Jan 6, 12:09 am, zxcvbob <zxcv...@charter.net> wrote:
>
> > phaeton wrote:
> > > Damsel in dis Dress wrote:
>
>
> > > Cake Mix? Wat?
>
>
> > Bob
>
> Northerner or not. I'm a Yankee through and through and would NEVER
> use cake mix to make corn muffins.
>
> N.
I was in a discussion a while back where there seem to be several
styles of cornbread depending on where you live.
Southern cornbread is cornmeal period.
Northern cornmeal is roughly half cornmeal and half all purpose flour.
And sugar.
Maryland (?) cornbread is somewhere in-between with a few tablespoons
of flour and a tablespoon of sugar.
It's sort of like the folks who share the recipes for "cake mix and a
can of soda" or cake mix and a can of pie filling."
I'm an ok baker, nothing special, but when I bring something to the
potlucks at my DH's church, it gone before folks start in on the store-
bought cakes and cookies. Seems I bake "just like [grand]mother used
to"
maxine in ri
maxine in ri
> > sugar in it, but is not cake-like. And it has to have honey on it!
> > That's leftover from school cafeteria days.
>
> > Carol
>
> For a snack, my husband will eat cornbread with syrup on it. I have
> never tried it. As a child, my mother ate cornbread with sorghum syrup.
>
> Becca
My husband insists on Molasses with his cornbread. I'm with you, but
it's gotta be maple syrup
maxine in ri
Damsel in dis Dress
HONEY! Honey, I say!
Carol, punchy from lack of sleep and over-work
Lou Decruss
We've talked about this before and I'm pretty sure it's a midwest
farmer thing. Bacon, eggs and cornbread loaded with syrup could be a
meal any time of the day. Dark Karo was a treat but we usually didn't
get it because it was expensive.
Lou
Lou Decruss
<carol-5...@charter.net> wrote:
>On Fri, 9 Jan 2009 09:41:06 -0800 (PST), maxine in ri
><wee...@gmail.com> wrote:
>
>>On Jan 6, 6:11 pm, Becca <BeccaNOS...@hal-pc.org> wrote:
>>> Damsel in dis Dress wrote:
>>>
>>> > For the record, I usually make cornbread that has a small amount of
>>> > sugar in it, but is not cake-like. And it has to have honey on it!
>>> > That's leftover from school cafeteria days.
>>>
>>> > Carol
>>>
>>> For a snack, my husband will eat cornbread with syrup on it. I have
>>> never tried it. As a child, my mother ate cornbread with sorghum syrup.
>>>
>>> Becca
>>
>>My husband insists on Molasses with his cornbread. I'm with you, but
>>it's gotta be maple syrup
>
>HONEY! Honey, I say!
I think it depends on what else is on the menu. We're having fried
chicken tonight and honey on the cornbread will work perfectly. If
I'm having Cornbread with ham or bacon I like maple syrup. By itself
cornbread rocks with raspberry jam. We've got some blackberry syrup
that's probably going to be used over the weekend on cornbread. I'm
probably making the southerners hurl but I don't care.
Lou
Lou Decruss
<carol-5...@charter.net> wrote:
>On Thu, 08 Jan 2009 11:16:31 -0600, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>>If you liked the jiffy
>>mix you'll most likely be happy with the recipe right on the back of
>>the Quaker carton. It's the same recipe that's been there for the
>>over 40 years i can remember. I'm sure they spent lots of time to
>>perfect it and it's the perfect portions for a 8 or 9 inch square pan.
>>I'll have time later today to type it up and post it for you and
>>you'll see it's almost like the copycat one just larger.
>
>I've made that recipe, and we were really happy with the results.
Yep. We northerners have to stand up and unite for our cornbread
values.
Lou
Lou Decruss
I'm confused as to what you think you misinterpreted. But the
northern style cornbread which is like the Quaker recipe I just posted
is nothing like any cake I've ever had.
Lou
Jean B.
and cake mix.
--
Jean B.
cybercat
"Jean B." <jb...@rcn.com> wrote in message
news:6sq527F...@mid.individual.net...
And Jiffy is more than enough like cake mix for any corn muffin.
Damsel in dis Dress
<LouDe...@biteme.com> wrote:
>On Thu, 08 Jan 2009 11:21:43 -0600, Damsel in dis Dress
><carol-5...@charter.net> wrote:
>
>>On Thu, 08 Jan 2009 11:16:31 -0600, Lou Decruss
>><LouDe...@biteme.com> wrote:
>>
>>>If you liked the jiffy
>>>mix you'll most likely be happy with the recipe right on the back of
>>>the Quaker carton. It's the same recipe that's been there for the
>>>over 40 years i can remember. I'm sure they spent lots of time to
>>>perfect it and it's the perfect portions for a 8 or 9 inch square pan.
>>>I'll have time later today to type it up and post it for you and
>>>you'll see it's almost like the copycat one just larger.
>>
>>I've made that recipe, and we were really happy with the results.
>
>Yep. We northerners have to stand up and unite for our cornbread
>values.
Damn straight! If we can't stand up for our cornbread values, what
*can* we stand up for?
Lou Decruss
<carol-5...@charter.net> wrote:
>On Fri, 09 Jan 2009 12:56:22 -0600, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>>On Thu, 08 Jan 2009 11:21:43 -0600, Damsel in dis Dress
>><carol-5...@charter.net> wrote:
>>
>>>On Thu, 08 Jan 2009 11:16:31 -0600, Lou Decruss
>>><LouDe...@biteme.com> wrote:
>>>
>>>>If you liked the jiffy
>>>>mix you'll most likely be happy with the recipe right on the back of
>>>>the Quaker carton. It's the same recipe that's been there for the
>>>>over 40 years i can remember. I'm sure they spent lots of time to
>>>>perfect it and it's the perfect portions for a 8 or 9 inch square pan.
>>>>I'll have time later today to type it up and post it for you and
>>>>you'll see it's almost like the copycat one just larger.
>>>
>>>I've made that recipe, and we were really happy with the results.
>>
>>Yep. We northerners have to stand up and unite for our cornbread
>>values.
>
>Damn straight! If we can't stand up for our cornbread values, what
>*can* we stand up for?
You might try standing up for that tater tot hot dish stuff but I
won't be able to help you there.
Lou <-----gagging and giggling
Damsel in dis Dress
<LouDe...@biteme.com> wrote:
I haven't had that in SO long! Ya know, if you stop and think about
it, tater tot hotdish (one word, please) is just a variation on
cottage pie.
Carol, testing Lou's limits
sf
<LouDe...@biteme.com> wrote:
>It really doesn't matter what brand you use. The recipe is online so
>I didn't have to type it up.
Hey, thanks a lot! I need to decide what to have *with* that
cornbread now! ;) Haven't made chili in ages, so it will probably be
that.
sf
<LouDe...@biteme.com> wrote:
>On Thu, 08 Jan 2009 11:21:43 -0600, Damsel in dis Dress
><carol-5...@charter.net> wrote:
>
>>On Thu, 08 Jan 2009 11:16:31 -0600, Lou Decruss
>><LouDe...@biteme.com> wrote:
>>
>>>If you liked the jiffy
>>>mix you'll most likely be happy with the recipe right on the back of
>>>the Quaker carton. It's the same recipe that's been there for the
>>>over 40 years i can remember. I'm sure they spent lots of time to
>>>perfect it and it's the perfect portions for a 8 or 9 inch square pan.
>>>I'll have time later today to type it up and post it for you and
>>>you'll see it's almost like the copycat one just larger.
>>
>>I've made that recipe, and we were really happy with the results.
>
>Yep. We northerners have to stand up and unite for our cornbread
>values.
>
Do we get to march and carry signs too?
;)
sf
>The first recipe in this thread contained Jiffy corn muffin mix
>and cake mix.
Ya gotta keep up with the thread drift, Jean!
:)
sf
If anyone still has this post, please email a copy to me. I'm not
getting all of the posts. <sigh>
Did the recipe look anything like the cornbread upside down cake
recipe Bob T posted a while ago? I'm still drooling over that one.
sf
<carol-5...@charter.net> wrote:
>HONEY! Honey, I say!
I totally agree - and I went to a county school with no cafeteria. It
was something I figured out all on my own when I was making Suthin
style cornbread and wondering why I didn't like it. After I
discovered that a little flour did wonders for cornbread, I still kept
the honey habit.
>
>Carol, punchy from lack of sleep and over-work
Moving certainly isn't fun, but it's even less fun when all your main
man and muscle can do is suggest or direct.
Have you decided how you're going to reward yourself after this is
over? You need a treat! Buy some new nail polish, tinted lip gloss
or some other fun thing that you won't share with your "other half".
When is it going to be over?
:)
sf
<LouDe...@biteme.com> wrote:
>We've talked about this before and I'm pretty sure it's a midwest
>farmer thing. Bacon, eggs and cornbread loaded with syrup could be a
>meal any time of the day. Dark Karo was a treat but we usually didn't
>get it because it was expensive.
>
What part of the Midwest? I was raised in SW Michigan (Dutch with a
few Italians to spice it up) and I didn't come across that, but we
didn't eat much cornbread either.
In fact, this thread is the first time I've even heard of it.
Damsel in dis Dress
>Moving certainly isn't fun, but it's even less fun when all your main
>man and muscle can do is suggest or direct.
No, it isn't fun. None of the people who said they'd help have shown
up. We got a U-Haul, but won't be able to pay the balance when we're
done using it. The car has a leak about the diameter of a Chap Stick,
AND a flat tire, neither of which we can afford to fix. The van has a
blown head gasket. We're using paper towels as toilet paper. For
now.
>Have you decided how you're going to reward yourself after this is
>over? You need a treat! Buy some new nail polish, tinted lip gloss
>or some other fun thing that you won't share with your "other half".
If I survive the move, I'm going to bake oatmeal cookies.
>When is it going to be over?
It was almost over around 4pm, but our son was gonna call the suicide
attempt in to 911. We have the truck until 2:30 Sunday.
I'm trying to keep going, but I really don't want to.
Carol
sf
<carol-5...@charter.net> wrote:
>I'm trying to keep going, but I really don't want to.
You *have* to keep moving forward - and please kick your son in the
butt at least once <say it's from me>. I know it's hard to keep in
motion this time of year, but you'll do it because you're focused and
downright determined.
Pat the puppies for me, please. :)
Lou Decruss
>On Fri, 09 Jan 2009 10:45:47 -0600, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>>It really doesn't matter what brand you use. The recipe is online so
>>I didn't have to type it up.
>
>Hey, thanks a lot!
No problem.
> I need to decide what to have *with* that
>cornbread now! ;) Haven't made chili in ages, so it will probably be
>that.
Can't go wrong there.
Lou
Lou Decruss
Ya but but,,,,the recipes for cottage pie I've seen brown the meat
first.
>
>Carol, testing Lou's limits
<laugh>. And doing a good job.
Lou
Lou Decruss
>On Fri, 09 Jan 2009 10:55:08 -0600, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>>On Tue, 6 Jan 2009 17:02:05 GMT, "l, not -l" <lal...@cujo.com> wrote:
>>
>>>
>>>On 6-Jan-2009, zxcvbob <zxc...@charter.net> wrote:
>>>
>>>> It's "Yankee" (sissified) cornbread. ;-)
>>>>
>>>> Bob
>>>
>>>or, is it cake that aspires to be good ole country cookin' - but didn't
>>>quite achieve its goal.
>>>
>>>Here's a from scratch version of what it should have been ;-)
>>>
>>>
>>>* Exported from MasterCook *
>>>
>>> Pineapple Upside-Down Cornmeal Cake
>>
>>Thanks for posting this. Louise likes making skillet cakes but she
>>uses cake mix. Her big blues lit up when I showed the recipe to her.
>>
>If anyone still has this post, please email a copy to me. I'm not
>getting all of the posts. <sigh>
You should be able to click on the message id of the post I replied
to and Agent will get it from you server. I know you hate headers but
they're there for a reason.
>Did the recipe look anything like the cornbread upside down cake
>recipe Bob T posted a while ago? I'm still drooling over that one.
Here:
* Exported from MasterCook *
Pineapple Upside-Down Cornmeal Cake
Recipe By :Alton Brown
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar -- approximately 1 cup
6 slices canned pineapple in heavy syrup
6 maraschino cherries
1/3 cup chopped pecans -- toasted
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour -- approximately 1 cup
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar -- approximately 3/4 cup
1/2 cup canola oil
Preheat oven to 350 degrees F.
In a microwave-proof dish, bring the milk to a boil. Remove the milk
from
the microwave and add the cornmeal. Stir and let soak at room
temperature
for 30 minutes. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once
the
butter has melted, add the brown sugar and stir until the sugar
dissolves,
about 5 minutes. Remove the skillet from the heat and carefully place
1
slice of pineapple in the center of the pan. Place the other 5 slices
around
the center slice in a circle. Place the cherries in the centers of the
pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle
pineapple juice over top.
Sift the flour, baking powder, and salt into a medium mixing bowl and
whisk
to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs
and
whisk to combine. Add the canola oil and whisk. Add the cornmeal and
milk
mixture to the egg mixture and whisk to combine. Add this to the flour
and
stir just until combined. Pour the batter over the fruit in the
skillet and
bake for 40 to 45 minutes. Remove from oven and let cool for 30
minutes in
the skillet. Set a platter on top of the skillet and carefully invert
the
cake. Serve.
Source:
"Good Eats"
S(Internet Address):
"http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29051,00.html"
Copyright:
"Alton Brown, 2004"
Lou Decruss
>On Fri, 09 Jan 2009 12:34:17 -0600, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>>We've talked about this before and I'm pretty sure it's a midwest
>>farmer thing. Bacon, eggs and cornbread loaded with syrup could be a
>>meal any time of the day. Dark Karo was a treat but we usually didn't
>>get it because it was expensive.
>>
>
>What part of the Midwest? I was raised in SW Michigan (Dutch with a
>few Italians to spice it up) and I didn't come across that, but we
>didn't eat much cornbread either.
>In fact, this thread is the first time I've even heard of it.
Central Illinois.
Lou
Damsel in dis Dress
>On Sat, 10 Jan 2009 00:59:45 -0600, Damsel in dis Dress
><carol-5...@charter.net> wrote:
>
>>I'm trying to keep going, but I really don't want to.
>
>You *have* to keep moving forward - and please kick your son in the
>butt at least once <say it's from me>. I know it's hard to keep in
>motion this time of year, but you'll do it because you're focused and
>downright determined.
I can't kick him. If he hadn't threatened to call 911, you wouldn't
be talking to me today. I had the pills in my hand.
>Pat the puppies for me, please. :)
Done. :)
Jean B.
> On Fri, 09 Jan 2009 18:31:33 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> The first recipe in this thread contained Jiffy corn muffin mix
>> and cake mix.
>
> Ya gotta keep up with the thread drift, Jean!
>
> :)
>
>
--
Jean B.
Jean B.
--
Jean B.
Jean B.
> be talking to me today. I had the pills in my hand.
>
No Carol. You know things will get better. "Just" get through
this move.
--
Jean B.
sf
<LouDe...@biteme.com> wrote:
>On Fri, 09 Jan 2009 18:36:31 -0800, sf <s...@geemail.com> wrote:
>
>>On Fri, 09 Jan 2009 10:55:08 -0600, Lou Decruss
>><LouDe...@biteme.com> wrote:
>>>>
>>>> Pineapple Upside-Down Cornmeal Cake
>>>
>>>Thanks for posting this. Louise likes making skillet cakes but she
>>>uses cake mix. Her big blues lit up when I showed the recipe to her.
>>>
>>If anyone still has this post, please email a copy to me. I'm not
>>getting all of the posts. <sigh>
>
>You should be able to click on the message id of the post I replied
>to and Agent will get it from you server. I know you hate headers but
>they're there for a reason.
Oh, well. Now I know one good reason, but that's only rare occasions.
>
>>Did the recipe look anything like the cornbread upside down cake
>>recipe Bob T posted a while ago? I'm still drooling over that one.
>
>Here:
>
>* Exported from MasterCook *
>
> Pineapple Upside-Down Cornmeal Cake
Thanks again, Lou! Saved.