Yaller cornbread
Leamon Hinkle
There have been several references to sweet cornbread, or as my dad
called it..Yankee cornbread. But, as far as I know, no one has mentioned
cornbread made from yellow cornmeal. I don't know if it was because the
yellow variety was the predominant kind in federal commodities, or just
a personal preference for the old timers. I know that most of those who
grew their own corn usually fed the yellow to the critters, and took the
white to the mill to be ground..the miller taking his grinding fee in
corn...i.e. measuring out his share, and grinding the rest..to the
customers specification, by the way. My dad liked his ground course,
'Gotta hear that crunch when I bite,' he said. And I wonder what
'bolted' or some such, means on the cornmeal package. As for me...I like
all kinds of cornbread, yellow, white, sweet, sour, even yellow.
Leamon Hinkle
Middlesboro, KY
ren...@my-dejanews.com
In article <3593D65D...@tcnet.net>,
I like buttermilk cornbread best! And I am a Yankee, transplanted to KY.
So, I am not sure whether I like which kind best, but anyway...
Renee Elizabeth Bush
Save the whales! Trade them for valuable prizes.
http://www.meginc.com/personal/users/reneeb/index.html
>
>
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rl...@tcnet.net
In article <3593D65D...@tcnet.net>,
Leamon Hinkle <pl...@tcnet.net> wrote:
>
> There have been several references to sweet cornbread, or as my dad
> called it..Yankee cornbread. But, as far as I know, no one has mentioned
I mentioned the term "self-rising cornmeal mix" to a Yankee in a post today,
and she wrote back to ask what this was? A term I'd made up? It seems she
had some idea that it was the corn that was "self-rising" or "self-raising"
or something---a sort of "free range corn" that just grew by itself and was
"natural" and "organic" or something. I think she and I have something of a
culture gap.....
FarmerDill
>
>There have been several references to sweet cornbread, or as my dad
>called it..Yankee cornbread. But, as far as I know, no one has mentioned
>yellow variety was the predominant kind in federal commodities, or just
>a personal preference for the old timers. I know that most of those who
>grew their own corn usually fed the yellow to the critters, and took the
>white to the mill to be ground..the miller taking his grinding fee in
>corn...i.e. measuring out his share, and grinding the rest..to the
>customers specification, by the way. My dad liked his ground course,
>'Gotta hear that crunch when I bite,' he said. And I wonder what
>'bolted' or some such, means on the cornmeal package. As for me...I like
>all kinds of cornbread, yellow, white, sweet, sour, even yellow.
>
>Leamon Hinkle
>Middlesboro, KY
>
>
Hey Leaman. How are things in Foggy Hollow. Last time I was in the Gap, the
strip miners had just about taken down the hill overlooking Middleboro. Are
you-all qualified as Flatlanders yet.
Preference in cornmeal seem to vary with locality and generation just as with
sweet corn. Before the hybrids, people in my neck of the woods gre "Flint"
corn, a hard white or sometimes multicolored. just a step removed from Indian
corn. Use to have community shuckings where you could kiss your girl if you
shucked out an ear of red corn. You youngters wouldn't know about that. Flint
corn did make excellent corn bread. White's Mill in Abingdon, Va still did
custom milling a few years back and had some corn meal made from popcorn that a
fellow brought in. Best ever to my taste. I have also tried the blue corn and
it is also good. By the way, bolting is a fancy name for sifting or screening
the cornmeal. Self-rising cornmeal came along when we grew too lazy to churn
and didn'y have buttermilk to use with baking soda and them grew too lazy too
reach for the can of Calumet (baking powder, Young 'uns)
Dill
David C. Baker
Yaller cornmeal was definitely for the critters!
Then along came the Poverty Program of the 60's, and that wus all them
damn yankees sent down! It was popularly known as "Kennedy Meal", or
later, "Johnson Meal". It fed more chickens than people. That's the
way of big government--thinks it knows what you need and like. And then
they sent rice. Of all things, rice! 100-lb. sacks of it! People
didn't know what to do with it. They fed it to the chickens and it
killed them! The only thing that came on thos trucks worth a damn was
the pinto beans. They knew what to do with them! And sometimes cheese.
vici...@poisonivyfarms.com
Leamon Hinkle <pl...@tcnet.net> wrote:
> There have been several references to sweet cornbread, or as my dad
> called it..Yankee cornbread. But, as far as I know, no one has mentioned
> cornbread made from yellow cornmeal.
Huh?
3Rivers is all we'll buy, and it's yaller. When we go out of state to work, we take some
with us.
julie.
reply to viciousjb at mindspring dot com
fight spam, join cauce: http://www.cauce.org
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NewBobCity
"David C. Baker" <ba...@novell.chem.utk.edu> writes:
>The only thing that came on thos trucks worth a damn was
>the pinto beans.
... good for the heart, I understand.
Guv Bob
Greg
>they sent rice. Of all things, rice! 100-lb. sacks of it! People
>didn't know what to do with it. They fed it to the chickens and it
>killed them!
The grannies couldn't cook it and the hogs wouldn't eat it... then
somebody sat down on a couple of them sacks, and allowed as how it
made good furniture... and after two or three days it would get kinda
personal with 'em. You know, it just wouldn't sit nobody else quite
the same.
- Ron Thomason
How many of you have heard this? Well you all can. Buy you a copy of
Dry Branch Fire Squad's "Live at Last" recording. It is full of great
music and good stories from Appalachia. I promise you'll like it. If
you can't find it, it can be bought online from County Sales over in
Floyd, VA. I think the url is www.countysales.com but don't hold me
to that.
Greg
Lebanon, TN
Greg
On 27 Jun 1998 17:59:54 GMT, farme...@aol.com (FarmerDill) wrote:
>Use to have community shuckings where you could kiss your girl if you
>shucked out an ear of red corn. You youngters wouldn't know about that.
>Flint corn did make excellent corn bread.
I remember granny telling how when she was a kid, she and her little
brother Pete had a contest to see who could shuck and eat the most
corn during one of them shuckings, and they both ended up with a bad
case of the shucking fits if you know what I mean.
Leamon Hinkle
Julie, I like all kinds of cornbread, and really don't care what color...even blue..heh heh.
But purists will not eat any kind but white, made with buttermilk, and hopefully lard.
Leamon
Leamon Hinkle
Mighty foggy this morning..and evey morning this month. Keeps the heat off for a
while. This valley is unusual, some say it is made by a meteor a long time ago...I
don't know..just know that any build up of pollutants hangs in here for a long
time.
Leamon, trying to breathe
FarmerDill wrote:
> >
> >There have been several references to sweet cornbread, or as my dad
> >called it..Yankee cornbread. But, as far as I know, no one has mentioned
> >cornbread made from yellow cornmeal. I don't know if it was because the
> >yellow variety was the predominant kind in federal commodities, or just
> >a personal preference for the old timers. I know that most of those who
> >grew their own corn usually fed the yellow to the critters, and took the
> >white to the mill to be ground..the miller taking his grinding fee in
> >corn...i.e. measuring out his share, and grinding the rest..to the
> >customers specification, by the way. My dad liked his ground course,
> >'Gotta hear that crunch when I bite,' he said. And I wonder what
> >'bolted' or some such, means on the cornmeal package. As for me...I like
> >all kinds of cornbread, yellow, white, sweet, sour, even yellow.
> >
> >Leamon Hinkle
> >Middlesboro, KY
> >
> >
>
> Hey Leaman. How are things in Foggy Hollow. Last time I was in the Gap, the
> strip miners had just about taken down the hill overlooking Middleboro. Are
> you-all qualified as Flatlanders yet.
>
> Preference in cornmeal seem to vary with locality and generation just as with
> sweet corn. Before the hybrids, people in my neck of the woods gre "Flint"
> corn, a hard white or sometimes multicolored. just a step removed from Indian
> corn. Use to have community shuckings where you could kiss your girl if you
> shucked out an ear of red corn. You youngters wouldn't know about that. Flint
Joe Bays
In article <3595c1da...@news.mindspring.com>,
viciousjb@a_real_ISP.com wrote:
> Leamon Hinkle <pl...@tcnet.net> wrote:
>
> > There have been several references to sweet cornbread, or as my dad
> > called it..Yankee cornbread. But, as far as I know, no one has mentioned
> > cornbread made from yellow cornmeal.
>
> Huh?
> 3Rivers is all we'll buy, and it's yaller. When we go out of state to
work, we take some
> with us.
>
> julie.
>
Try the 3 Rivers white, and see if it ain't better.
P.S. I have to take it with me whenever I visit relatives up north. Along
with some Jimmy Dean Sausage; that's another thing you can't buy in New
York City.
--
Joe Bays
my e-mail address is jnbays at tricon dot net
Arnold & Jennifer Pomerance
According to an old cookbook I've got, the yellow sweetened cornbread is
called Connecticut Corn Cake!
Someone once told me you could tell a yankee transplant by the color of
the grits or cornbread they ate: if it was yellow, they were yankees!
Jennifer Pomerance
Oak Ridge, Tn.
*BREAKFAST.SYS halted. Cereal port not responding.*
juli...@tomatogarden.com
blue...@nashville.com (Greg) wrote:
>
> I remember granny telling how when she was a kid, she and her little
> brother Pete had a contest to see who could shuck and eat the most
> corn during one of them shuckings, and they both ended up with a bad
> case of the shucking fits if you know what I mean.
>
>
OOoooohhhh! LMAO. I'd guess it wouldn't take too much raw corn at that!
julie
viciousjb at mindspring dot com
Since it is so annoying when someone grabs my arm, hisses a quick intake of
breath, and screams: "Watch out!" while I am driving, henceforth I will try to
refrain from doing the same when I am a passenger.
:)