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Jiffy Corn Muffin Mix...
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jmcquown
Dec 31, 2012, 7:01:21 PM12/31/12
to
I had a hankering for cornbread or corn muffins but I really didn't feel
like making it from scratch. (I know, it's not difficult. I make
cornbread a lot.)
I had this box of Jiffy corn muffin mix in the pantry. I figured I may
as well use it. Now I remember why it's awful! Way too much sugar.
From now on I'll stick to the from scratch recipe I've been using for
years. I don't even recall buying that box of muffin mix.
Jill
like making it from scratch. (I know, it's not difficult. I make
cornbread a lot.)
I had this box of Jiffy corn muffin mix in the pantry. I figured I may
as well use it. Now I remember why it's awful! Way too much sugar.
From now on I'll stick to the from scratch recipe I've been using for
years. I don't even recall buying that box of muffin mix.
Jill
itsjoan...@webtv.net
Dec 31, 2012, 10:38:13 PM12/31/12
to
could have added more cornmeal to cut the sweetness.
djs...@aol.com
Dec 31, 2012, 10:49:27 PM12/31/12
to
cornbread from scratch, buys it all the time. She likes it. She
bakes it in a cast iron skillet that's seasoned with bacon grease.
Judy Haffner
Jan 1, 2013, 12:33:59 AM1/1/13
to
djs...@aol.com wrote:
>Now my mom, who grew up on a farm
> and made things like biscuits and
> cornbread from scratch, buys it all the
> time. She likes it. She bakes it in a cast
> iron skillet that's seasoned with bacon
> grease.
casserole in particular that is so good, and even corn bread with green
chilies, onion, broccoli, cheese, etc. and it's wonderful. I like sugar
in my corn bread though, as to me is "blah" without it.
Judy
Julie Bove
Jan 1, 2013, 12:45:26 AM1/1/13
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:akenat...@mid.individual.net...
got it a couple of times at Marie Callendars and it was so sweet I couldn't
eat it.
Cheri
Jan 1, 2013, 1:39:36 AM1/1/13
to
"Julie Bove" <juli...@frontier.com> wrote in message
news:kbtt45$3bc$1...@dont-email.me...
I don't care for sweet cornbread at all. When I worked at a school, we made
sweet cornbread with melted butter and brown sugar poured over it. Yuck.
Cheri
news:kbtt45$3bc$1...@dont-email.me...
sweet cornbread with melted butter and brown sugar poured over it. Yuck.
Cheri
Julie Bove
Jan 1, 2013, 4:07:56 AM1/1/13
to
anything else. The best I ever had came from QFC. I would treat myself to
a piece of that and their awesome salad bar every Friday when I wasn't
working late. Sadly they no longer have that cornbread and their salad bar
is anything but awesome!
This stuff was very dense and moist and not at all sweet. They seemed to
use a very coarse grind of corn. They wrapped each piece in plastic and
topped it with a packet of honey (which I did not eat) and a pat of real
butter. It was sooo good I ate it at room temperature.
I wish I could find a recipe for the kind I made for Angela. I used to buy
a mix and I think all I added was water and oil. It had no dairy or eggs
and was not sweet at all. There was no kind of additional flour either.
Just all cornmeal and leavening.
Message has been deleted
jmcquown
Jan 1, 2013, 10:23:23 AM1/1/13
to
tasted like cornbread. I *did* think about adding cornmeal but it would
have required a lot of it. Then the texture would be off. It probably
would have required another egg, possibly more milk. I'm not going to
waste much time doctoring up a 25 cent box of Jiffy mix.
Jill
George Leppla
Jan 1, 2013, 11:25:13 AM1/1/13
to
On 1/1/2013 9:23 AM, jmcquown wrote:
>>> I had a hankering for cornbread or corn muffins but I really didn't feel
>>> like making it from scratch. (I know, it's not difficult. I make
>>> cornbread a lot.)
>>>
>>> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
>>> as well use it. Now I remember why it's awful! Way too much sugar.
>>>
>>> From now on I'll stick to the from scratch recipe I've been using for
>>> years. I don't even recall buying that box of muffin mix.
>>>
>>> Jill
That Jiffy type of sweet cornbread was the only kind I ever had until I
>>> I had a hankering for cornbread or corn muffins but I really didn't feel
>>> like making it from scratch. (I know, it's not difficult. I make
>>> cornbread a lot.)
>>>
>>> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
>>> as well use it. Now I remember why it's awful! Way too much sugar.
>>>
>>> From now on I'll stick to the from scratch recipe I've been using for
>>> years. I don't even recall buying that box of muffin mix.
>>>
>>> Jill
moved to TX. Becca's cornbread (cooked in a cast iron skillet) is
nowhere near as sweet.
I like them both... the Jiffy type is good as a muffin or by itself and
the Southern kind is good when you eat it with a meal instead of bread
or rolls.
Different strokes.
George L
pltrgyst
Jan 1, 2013, 12:07:07 PM1/1/13
to
On 1/1/13 11:25 AM, George Leppla wrote:
> I like them both... the Jiffy type is good as a muffin or by itself and
> the Southern kind is good when you eat it with a meal instead of bread
> or rolls.
>
> Different strokes.
Yep -- me too. I like sweet cornbread. When I use a box of Jiffy, I
> I like them both... the Jiffy type is good as a muffin or by itself and
> the Southern kind is good when you eat it with a meal instead of bread
> or rolls.
>
> Different strokes.
always add a half-cup of frozen corn.
-- Larry
Message has been deleted
Mr.E
Jan 1, 2013, 12:43:47 PM1/1/13
to
On Tue, 1 Jan 2013 17:24:57 GMT, "l not -l" <lal...@cujo.com> wrote:
>Jiffy is a northern product and caters to those who think cornbread
>should contain sugar. The only mix I have used that is decent is Martha
>White brand; a Tennessee brand that reflects a southern view of what
>cornbread should be - no sugar added.
>
>Mostly, prefer cornbread to corn muffins and make from scratch; that is
>what I prefer and it is just as easy as boxed mix. 2 cups of medium or
>coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
>teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
>tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
For a mix, the wife and I like Gladiola yellow by Martha White. I
fully agree Jiffy is too sweet for our southern taste.
--
Mr.E
>should contain sugar. The only mix I have used that is decent is Martha
>White brand; a Tennessee brand that reflects a southern view of what
>cornbread should be - no sugar added.
>
>Mostly, prefer cornbread to corn muffins and make from scratch; that is
>what I prefer and it is just as easy as boxed mix. 2 cups of medium or
>coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
>teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
>tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
For a mix, the wife and I like Gladiola yellow by Martha White. I
fully agree Jiffy is too sweet for our southern taste.
--
Mr.E
cshenk
Jan 1, 2013, 2:28:17 PM1/1/13
to
jmcquown wrote in rec.food.cooking:
Grin, it's more a new englanders version of what cornbread is supposed
to be like and i actually like it since i grew up with it. Mom would
add raisens and bake it up as a sort of dessert almost item.
--
to be like and i actually like it since i grew up with it. Mom would
add raisens and bake it up as a sort of dessert almost item.
--
cshenk
Jan 1, 2013, 2:37:50 PM1/1/13
to
l not -l wrote in rec.food.cooking:
bake it in a cast iron frying pan in the oven) but i still like the
northern jiffy mix now and again.
I will add though you can seriously throw off a recipe if it says to
serve with cornbread and you use the wrong one. They seldom will mean
jiffymix type (exceptions are a cornbread and milk with sweetner and
fruit).
--
> Jiffy is a northern product and caters to those who think cornbread
> should contain sugar. The only mix I have used that is decent is
> Martha White brand; a Tennessee brand that reflects a southern view
> of what cornbread should be - no sugar added.
>
> Mostly, prefer cornbread to corn muffins and make from scratch; that
> is what I prefer and it is just as easy as boxed mix. 2 cups of
> medium or coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1
> teaspoon salt, 1 teaspoon baking soda; pour it into a pre-heated cast
> iron skillet with a tablespoon fat (mmmm, bacon fat) and bake for
> about 20 minutes at 450F.
Yup. I know how to make the real stuff too (I use much more fat and
> should contain sugar. The only mix I have used that is decent is
> Martha White brand; a Tennessee brand that reflects a southern view
> of what cornbread should be - no sugar added.
>
> Mostly, prefer cornbread to corn muffins and make from scratch; that
> is what I prefer and it is just as easy as boxed mix. 2 cups of
> medium or coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1
> teaspoon salt, 1 teaspoon baking soda; pour it into a pre-heated cast
> iron skillet with a tablespoon fat (mmmm, bacon fat) and bake for
> about 20 minutes at 450F.
bake it in a cast iron frying pan in the oven) but i still like the
northern jiffy mix now and again.
I will add though you can seriously throw off a recipe if it says to
serve with cornbread and you use the wrong one. They seldom will mean
jiffymix type (exceptions are a cornbread and milk with sweetner and
fruit).
--
Message has been deleted
Tara
Jan 1, 2013, 3:13:59 PM1/1/13
to
I grew up with unsweetened cornbread, so that is what I prefer. Sweet
cornbread just doesn't work with beans and greens. That said, my husband
and boys like Jiffy corn muffins. I keep that cheap little box around
for some quick muffins to round out a skimpy dinner, especially if the
dinner is baked in the oven.
Tara
cornbread just doesn't work with beans and greens. That said, my husband
and boys like Jiffy corn muffins. I keep that cheap little box around
for some quick muffins to round out a skimpy dinner, especially if the
dinner is baked in the oven.
Tara
Tara
Jan 1, 2013, 3:23:07 PM1/1/13
to
I forgot to mention that Jiffy mix does make tasty waffles. Follow the
waffle directions on the side of the box. They are delicious topped with
blueberries.
Also, it wouldn't be Thanksgiving in my house without Jiffy corn
casserole.
Tara
waffle directions on the side of the box. They are delicious topped with
blueberries.
Also, it wouldn't be Thanksgiving in my house without Jiffy corn
casserole.
Tara
Judy Haffner
Jan 1, 2013, 3:21:47 PM1/1/13
to
l not -l wrote:
>Jiffy is a northern product and caters to
> those who think cornbread should
> contain sugar. The only mix I have used
> that is decent is Martha White brand; a
> Tennessee brand that reflects a
> southern view of what cornbread should
> be - no sugar added.
can get, and have never been down South, so for me, cornbread/muffins
taste 'blah' to me without any sugar. My mother always made them from
scratch and was sugar in the batter, so that's the way I like it best.
I will use a Jiffy mix in a pinch for certain things though, but not for
just regular corn bread, or muffins. I like Albertson's yellow cornmeal
and the recipes on the box..that call for some sugar added. Don't want
any dry, tasteless cornbread! :)
Judy
gloria p
Jan 1, 2013, 3:43:48 PM1/1/13
to
>
I like it, too. The texture isn't too dry or "sandy" and the flavor is
good even with added chiles or craisins.
gloria p
jmcquown
Jan 1, 2013, 3:51:00 PM1/1/13
to
taste like cake! This stuff was like shortcake, not cornbread.
Jill
Message has been deleted
dsi1
Jan 1, 2013, 4:51:21 PM1/1/13
to
I was introduced to this back in the seventies when my girlfriend (now
wife) cajoled me to go with her to the Mormon reading center for a
rendezvous with her friend who passed the recipe on to me. I might have
been some kind of sacred Mormon document for all I know because there
seemed to a lot of secrecy involved. Anyway I can't keep this a secret
any longer and here's the recipe.
Hawaiian Cornbread
3 cups Bisquick
1/4 cup cornmeal
2 1/2 teaspoons baking powder
1 cup melted butter
1 cup sugar
1 1/4 C milk
3 eggs
Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
Jim Elbrecht
Jan 1, 2013, 5:17:58 PM1/1/13
to
I like a heart attack as much as the next guy-- but that sounds like
it might not firm up for a few days.<g>
You got my attention with the Bisquick, though-- I'm liable to have
to try that. [just noticed the full cup of sugar, too!-- Starts to
sound like a cookie to me. I like cookies.]
Jim
cshenk
Jan 1, 2013, 5:23:48 PM1/1/13
to
l not -l wrote in rec.food.cooking:
>
>
> On 1-Jan-2013, "cshenk" <csh...@cox.net> wrote:
>
> > I will add though you can seriously throw off a recipe if it says to
> > serve with cornbread and you use the wrong one. They seldom will
> > mean jiffymix type (exceptions are a cornbread and milk with
> > sweetner and fruit).
>
> I can't think of any recipe I've ever served "the wrong" cornbread
>
> > I will add though you can seriously throw off a recipe if it says to
> > serve with cornbread and you use the wrong one. They seldom will
> > mean jiffymix type (exceptions are a cornbread and milk with
> > sweetner and fruit).
>
> with. Perhaps because the recipes I serve with cornbread are pretty
> much those of the same region as the cornbread so they are well
> matched.
Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).
--
jmcquown
Jan 1, 2013, 5:31:26 PM1/1/13
to
Jiffy Mix to offset the heat :) Then again, I've never understood
making chili (or any food) so searingly spicy/hot you can't taste what
you're eating.
Jill
jmcquown
Jan 1, 2013, 5:35:45 PM1/1/13
to
cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
the grocery store also very sweet?
Jill
Ema Nymton
Jan 1, 2013, 6:22:59 PM1/1/13
to
On 1/1/2013 2:03 PM, Melba's Jammin' wrote:
> jmcquown <j_mc...@comcast.net> wrote:
>> From now on I'll stick to the from scratch recipe I've been using for
>> years. I don't even recall buying that box of muffin mix.
>>
>> Jill
>
> <whispers> I like it.
About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
again a few years ago, and I love it. We grow, we change.
Becca
> jmcquown <j_mc...@comcast.net> wrote:
>> From now on I'll stick to the from scratch recipe I've been using for
>> years. I don't even recall buying that box of muffin mix.
>>
>> Jill
>
About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
again a few years ago, and I love it. We grow, we change.
Becca
djs...@aol.com
Jan 1, 2013, 6:41:04 PM1/1/13
to
On Jan 1, 12:24 pm, "l not -l" <lal...@cujo.com> wrote:
>
> Change Cujo to Juno in email address.
I don't like cornbread period, but I would have thought sugar in
cornbread would have been more of a Southern thing since Southerners
are known for using a lot of sugar. My mom grew up in Breckenridge
County, Kentucky and she likes a little sugar in her cornbread. My
day grew up in the west end in Louisville and he doesn't like any
sugar in his cornbread. Maybe heritage has something to do with it.
My mom's roots are Irish. My dad's are German.
> On 31-Dec-2012, jmcquown <j_mcqu...@comcast.net> wrote:
>
> > I had a hankering for cornbread or corn muffins but I really didn't
> > feel
> > like making it from scratch. (I know, it's not difficult. I make
> > cornbread a lot.)
>
> > I had this box of Jiffy corn muffin mix in the pantry. I figured I
> > may
> > as well use it. Now I remember why it's awful! Way too much sugar.
>
>
> > I had a hankering for cornbread or corn muffins but I really didn't
> > feel
> > like making it from scratch. (I know, it's not difficult. I make
> > cornbread a lot.)
>
> > I had this box of Jiffy corn muffin mix in the pantry. I figured I
> > may
> > as well use it. Now I remember why it's awful! Way too much sugar.
>
> > From now on I'll stick to the from scratch recipe I've been using for
>
> > years. I don't even recall buying that box of muffin mix.
>
> > Jill
>
>
> > years. I don't even recall buying that box of muffin mix.
>
> > Jill
>
> Jiffy is a northern product and caters to those who think cornbread
> should contain sugar. The only mix I have used that is decent is Martha
> White brand; a Tennessee brand that reflects a southern view of what
> cornbread should be - no sugar added.
>
> should contain sugar. The only mix I have used that is decent is Martha
> White brand; a Tennessee brand that reflects a southern view of what
> cornbread should be - no sugar added.
>
> Mostly, prefer cornbread to corn muffins and make from scratch; that is
> what I prefer and it is just as easy as boxed mix. 2 cups of medium or
> coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
> teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
> tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
>
> --
> what I prefer and it is just as easy as boxed mix. 2 cups of medium or
> coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
> teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
> tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
>
>
> Change Cujo to Juno in email address.
I don't like cornbread period, but I would have thought sugar in
cornbread would have been more of a Southern thing since Southerners
are known for using a lot of sugar. My mom grew up in Breckenridge
County, Kentucky and she likes a little sugar in her cornbread. My
day grew up in the west end in Louisville and he doesn't like any
sugar in his cornbread. Maybe heritage has something to do with it.
My mom's roots are Irish. My dad's are German.
cshenk
Jan 1, 2013, 6:44:25 PM1/1/13
to
jmcquown wrote in rec.food.cooking:
Me either. I've seen folks brag how hot their chili is. I could care
less. Food is about flavor, not heat. My personal take is if the chili
is so hot i need a sweet jiffy mix to make it edible, then the chili is
a bad one.
--
less. Food is about flavor, not heat. My personal take is if the chili
is so hot i need a sweet jiffy mix to make it edible, then the chili is
a bad one.
--
Jim Elbrecht
Jan 1, 2013, 6:48:44 PM1/1/13
to
jmcquown <j_mc...@comcast.net> wrote:
>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>> <ds...@eternal-september.invalid> wrote:
>>
>>> The cornbread that's popular over here is barely corny and hardly bread.
>>> I was introduced to this back in the seventies when my girlfriend (now
>>> wife) cajoled me to go with her to the Mormon reading center for a
>>> rendezvous with her friend who passed the recipe on to me. I might have
>>> been some kind of sacred Mormon document for all I know because there
>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>> any longer and here's the recipe.
>>>
>>> Hawaiian Cornbread
>>>
>>> 3 cups Bisquick
>>> 1/4 cup cornmeal
>>> 2 1/2 teaspoons baking powder
>>> 1 cup melted butter
>>> 1 cup sugar
>>> 1 1/4 C milk
>>> 3 eggs
>>>
>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>
>> A *cup* of butter? Really? 1/4 cup? 1 T?
-snip-
>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>> <ds...@eternal-september.invalid> wrote:
>>
>>> The cornbread that's popular over here is barely corny and hardly bread.
>>> I was introduced to this back in the seventies when my girlfriend (now
>>> wife) cajoled me to go with her to the Mormon reading center for a
>>> rendezvous with her friend who passed the recipe on to me. I might have
>>> been some kind of sacred Mormon document for all I know because there
>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>> any longer and here's the recipe.
>>>
>>> Hawaiian Cornbread
>>>
>>> 3 cups Bisquick
>>> 1/4 cup cornmeal
>>> 2 1/2 teaspoons baking powder
>>> 1 cup melted butter
>>> 1 cup sugar
>>> 1 1/4 C milk
>>> 3 eggs
>>>
>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>
>> A *cup* of butter? Really? 1/4 cup? 1 T?
>Sounds more like cake to me. I can't imagine putting a cup of sugar in
>cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>the grocery store also very sweet?
Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>the grocery store also very sweet?
any pineapple in it. . . best served with Spam, I presume.<G>]
Jim
sf
Jan 1, 2013, 7:36:57 PM1/1/13
to
On Tue, 01 Jan 2013 17:22:59 -0600, Ema Nymton <EmaN...@comcast.net>
wrote:
> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
> again a few years ago, and I love it. We grow, we change.
You and I are on different tracks. I used to love the cornbread Jiffy
mix, now it's so-so to me. It's a little too sweet for my tastes, but
I don't like Southern style either because it's not sweet enough for
me. I like my cornbread with some white flour and sugar but not so
much that it could be mistaken for cake, which is the style of
cornbread that I was served in New England.
--
I take life with a grain of salt, a slice of lemon and a shot of tequila
wrote:
> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
> again a few years ago, and I love it. We grow, we change.
mix, now it's so-so to me. It's a little too sweet for my tastes, but
I don't like Southern style either because it's not sweet enough for
me. I like my cornbread with some white flour and sugar but not so
much that it could be mistaken for cake, which is the style of
cornbread that I was served in New England.
--
I take life with a grain of salt, a slice of lemon and a shot of tequila
dsi1
Jan 1, 2013, 7:44:40 PM1/1/13
to
today as it was back in 1975. There's no way that I could make this today.
jmcquown
Jan 1, 2013, 9:34:40 PM1/1/13
to
chili (or whatever) is probably very bad.
That reminds me of a funny story, though. My ex-husband didn't believe
the tiny Thai chili peppers my father grew could *possibly* be hot.
(Dad was just growing them in a pot as a pretty ornamental plant.) We
warned my ex- but no. He just had to pick one and took a bite... "He
said see? It's not..." <gasp> "OMG..." <gasp> (laughing)
Jill
jmcquown
Jan 1, 2013, 9:43:29 PM1/1/13
to
On 1/1/2013 6:41 PM, djs...@aol.com wrote:
> On Jan 1, 12:24 pm, "l not -l" <lal...@cujo.com> wrote:
>> On 31-Dec-2012, jmcquown <j_mcqu...@comcast.net> wrote:
>>
>>> I had a hankering for cornbread or corn muffins but I really didn't
>>> feel
>>> like making it from scratch. (I know, it's not difficult. I make
>>> cornbread a lot.)
>>
>>> I had this box of Jiffy corn muffin mix in the pantry. I figured I
>>> may
>>> as well use it. Now I remember why it's awful! Way too much sugar.
>>
>>> From now on I'll stick to the from scratch recipe I've been using for
>>
>>> years. I don't even recall buying that box of muffin mix.
>>
>>> Jill
>>
>> Jiffy is a northern product and caters to those who think cornbread
>> should contain sugar. The only mix I have used that is decent is Martha
>> White brand; a Tennessee brand that reflects a southern view of what
>> cornbread should be - no sugar added.
>>
>> Mostly, prefer cornbread to corn muffins and make from scratch
Yes, as I said, I'll stick with my tried and true recipe from now on.
> On Jan 1, 12:24 pm, "l not -l" <lal...@cujo.com> wrote:
>> On 31-Dec-2012, jmcquown <j_mcqu...@comcast.net> wrote:
>>
>>> I had a hankering for cornbread or corn muffins but I really didn't
>>> feel
>>> like making it from scratch. (I know, it's not difficult. I make
>>> cornbread a lot.)
>>
>>> I had this box of Jiffy corn muffin mix in the pantry. I figured I
>>> may
>>> as well use it. Now I remember why it's awful! Way too much sugar.
>>
>>> From now on I'll stick to the from scratch recipe I've been using for
>>
>>> years. I don't even recall buying that box of muffin mix.
>>
>>> Jill
>>
>> Jiffy is a northern product and caters to those who think cornbread
>> should contain sugar. The only mix I have used that is decent is Martha
>> White brand; a Tennessee brand that reflects a southern view of what
>> cornbread should be - no sugar added.
>>
>> Mostly, prefer cornbread to corn muffins and make from scratch
>> --
>>
>> Change Cujo to Juno in email address.
>
> I don't like cornbread period, but I would have thought sugar in
> cornbread would have been more of a Southern thing since Southerners
> are known for using a lot of sugar.
prone to sugar than anyone else. Just like not all vegetables cooked by
Southerners are boiled to death.
My mom grew up in Breckenridge
> County, Kentucky and she likes a little sugar in her cornbread. My
> day grew up in the west end in Louisville and he doesn't like any
> sugar in his cornbread. Maybe heritage has something to do with it.
> My mom's roots are Irish. My dad's are German.
>
Southern US all of my adult life. I've never added a lot of sugar to
anything. (Of course you could be thinking of that sweet potato pie
with marshmallows or something like that. I've never cooked like that.)
The one time I had something that tasted similiar to this Jiffy Mix, I
was in Boston on a business trip. I met up with a friend who was born
and raised in the South. We stopped in to have a beer at a pub. They
were passing out cornbread (of all things!) to the patrons. She said,
"You won't like it." She was absolutely right. Very sweet cornbread is
a Northern concoction.
Jill
jmcquown
Jan 1, 2013, 9:44:13 PM1/1/13
to
Jill
jmcquown
Jan 1, 2013, 10:11:41 PM1/1/13
to
On 1/1/2013 7:36 PM, sf wrote:
> On Tue, 01 Jan 2013 17:22:59 -0600, Ema Nymton <EmaN...@comcast.net>
> wrote:
>
>> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
>> again a few years ago, and I love it. We grow, we change.
>
> You and I are on different tracks. I used to love the cornbread Jiffy
> mix, now it's so-so to me. It's a little too sweet for my tastes, but
> I don't like Southern style either because it's not sweet enough for
> me. I like my cornbread with some white flour and sugar but not so
> much that it could be mistaken for cake, which is the style of
> cornbread that I was served in New England.
>
Yep! That's the kind of cornbread I was served in Boston. It was
> On Tue, 01 Jan 2013 17:22:59 -0600, Ema Nymton <EmaN...@comcast.net>
> wrote:
>
>> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
>> again a few years ago, and I love it. We grow, we change.
>
> You and I are on different tracks. I used to love the cornbread Jiffy
> mix, now it's so-so to me. It's a little too sweet for my tastes, but
> I don't like Southern style either because it's not sweet enough for
> me. I like my cornbread with some white flour and sugar but not so
> much that it could be mistaken for cake, which is the style of
> cornbread that I was served in New England.
>
cake-like. All the more reason to make it at home, the way you like it.
Cornbread is drop dead simple to make the way you like it. That's why
I'm going to stick with my from scratch recipe rather than succumb to
Jiffy Mix ever again.
I still don't remember ever buying this Jiffy Mix. Who knows, maybe it
was something my mother bought. (I'm always finding things in this
house.) She sure wasn't the sort to bake cornbread from scratch. LOL I
love my mother to this day but she would be the first one to tell you
she hated to cook.
I still remember the first time I tasted cornbread. I was about 8 and
we were living in Virginia. Mom bought one of those mixes that came
with a little tinfoil pre-fab "baking pan". I cannot remember the
brand. She was so proud she'd found a new instant thing. LOL "I'm
going to make cornbread!" I remember thinking it was sort of cake-like.
I didn't taste *real* cornbread until many years later. I prefer the
latter :)
Jill
itsjoan...@webtv.net
Jan 1, 2013, 10:25:06 PM1/1/13
to
On Jan 1, 4:35 pm, jmcquown <j_mcqu...@comcast.net> wrote:
>
> On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>
> >> Hawaiian Cornbread
>
> >> 3 cups Bisquick
> >> 1/4 cup cornmeal
>
>
> On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>
> >> Hawaiian Cornbread
>
> >> 3 cups Bisquick
> >> 1/4 cup cornmeal
>
> > Jim
>
> Sounds more like cake to me. I can't imagine putting a cup of sugar in
> cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
> the grocery store also very sweet?
>
> Jill
>
>
It sounds like cake to me as well. I've seen recipes like this before
>
> Sounds more like cake to me. I can't imagine putting a cup of sugar in
> cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
> the grocery store also very sweet?
>
> Jill
>
>
with waaaaay too much flour (flour doesn't belong in cornbread to my
way of thinking) and I think they really don't like/want cornbread.
They want cake but are trying to disguise it with cornmeal.
itsjoan...@webtv.net
Jan 1, 2013, 10:26:22 PM1/1/13
to
> > Depends on how hot that chili is... might need the sweetness of the
> > Jiffy Mix to offset the heat :) Then again, I've never understood
> > making chili (or any food) so searingly spicy/hot you can't taste
> > what you're eating.
>
> > Jill
>
> Me either. I've seen folks brag how hot their chili is. I could care
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.
>
>
^5!
> > Jiffy Mix to offset the heat :) Then again, I've never understood
> > making chili (or any food) so searingly spicy/hot you can't taste
> > what you're eating.
>
> > Jill
>
> Me either. I've seen folks brag how hot their chili is. I could care
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.
>
>
Polly Esther
Jan 1, 2013, 10:33:00 PM1/1/13
to
So glad to enjoy this discussion. I made baked hushpuppies to go with our
black-eyed peas today. They were good but not great. I suspect that my
cornmeal had been sitting in a freight car in a parking lot for a couple of
years. Anyone have a source for stone-ground corn meal that's fresh?
Getting popping corn from a fresh source has given me happy success with
caramel corn and other good snacks. I'm thinking beginning with this
season's corn meal might give me the edge I want. Polly
black-eyed peas today. They were good but not great. I suspect that my
cornmeal had been sitting in a freight car in a parking lot for a couple of
years. Anyone have a source for stone-ground corn meal that's fresh?
Getting popping corn from a fresh source has given me happy success with
caramel corn and other good snacks. I'm thinking beginning with this
season's corn meal might give me the edge I want. Polly
sf
Jan 1, 2013, 10:45:57 PM1/1/13
to
On Tue, 01 Jan 2013 22:11:41 -0500, jmcquown <j_mc...@comcast.net>
wrote:
> I still remember the first time I tasted cornbread. I was about 8 and
> we were living in Virginia. Mom bought one of those mixes that came
> with a little tinfoil pre-fab "baking pan". I cannot remember the
> brand. She was so proud she'd found a new instant thing. LOL "I'm
> going to make cornbread!" I remember thinking it was sort of cake-like.
> I didn't taste *real* cornbread until many years later. I prefer the
> latter :)
I remember those pans, but the mix we had a pretty good coffee cake
with streusel topping for us Northerners. I can't remember the brand
either, but it was probably Betty Crocker.
--
Food is an important part of a balanced diet.
wrote:
> I still remember the first time I tasted cornbread. I was about 8 and
> we were living in Virginia. Mom bought one of those mixes that came
> with a little tinfoil pre-fab "baking pan". I cannot remember the
> brand. She was so proud she'd found a new instant thing. LOL "I'm
> going to make cornbread!" I remember thinking it was sort of cake-like.
> I didn't taste *real* cornbread until many years later. I prefer the
> latter :)
with streusel topping for us Northerners. I can't remember the brand
either, but it was probably Betty Crocker.
--
Food is an important part of a balanced diet.
sf
Jan 1, 2013, 10:48:06 PM1/1/13
to
looking for polenta, it turned out that the health food store got
theirs from a local vendor I didn't even know existed.
Polly Esther
Jan 1, 2013, 11:30:29 PM1/1/13
to
"sf" <> wrote > On Tue, 1 Jan 2013 21:33:00 -0600, "Polly Esther"
> <> wrote:
>
>> So glad to enjoy this discussion. I made baked hushpuppies to go with
>> our
>> black-eyed peas today. They were good but not great. I suspect that my
>> cornmeal had been sitting in a freight car in a parking lot for a couple
>> of
>> years. Anyone have a source for stone-ground corn meal that's fresh?
>> Getting popping corn from a fresh source has given me happy success with
>> caramel corn and other good snacks. I'm thinking beginning with this
>> season's corn meal might give me the edge I want. Polly
>
> I hate saying this, but try your local health food store. When I was
> looking for polenta, it turned out that the health food store got
> theirs from a local vendor I didn't even know existed.
Such a good suggestion for most - but the only thing local here in The Swamp
>
>> So glad to enjoy this discussion. I made baked hushpuppies to go with
>> our
>> black-eyed peas today. They were good but not great. I suspect that my
>> cornmeal had been sitting in a freight car in a parking lot for a couple
>> of
>> years. Anyone have a source for stone-ground corn meal that's fresh?
>> Getting popping corn from a fresh source has given me happy success with
>> caramel corn and other good snacks. I'm thinking beginning with this
>> season's corn meal might give me the edge I want. Polly
>
> I hate saying this, but try your local health food store. When I was
> looking for polenta, it turned out that the health food store got
> theirs from a local vendor I didn't even know existed.
is a feed store and moonshiners. I reckon the shiners know the best source
of corn but I really would like an online source for freshly ground
cornmeal. Polly
Bryan
Jan 2, 2013, 8:00:12 AM1/2/13
to
On Tuesday, January 1, 2013 11:24:57 AM UTC-6, l not -l wrote:
--Bryan
> On 31-Dec-2012, jmcquown <j_mc...@comcast.net> wrote:
>
>
>
> > I had a hankering for cornbread or corn muffins but I really didn't
>
> > feel
>
> > like making it from scratch. (I know, it's not difficult. I make
>
> > cornbread a lot.)
>
> >
>
> > I had this box of Jiffy corn muffin mix in the pantry. I figured I
>
> > may
>
> > as well use it. Now I remember why it's awful! Way too much sugar.
>
> >
>
> > From now on I'll stick to the from scratch recipe I've been using for
>
> >
>
> > years. I don't even recall buying that box of muffin mix.
>
> >
>
> > Jill
>
>
>
> Jiffy is a northern product and caters to those who think cornbread
>
> should contain sugar. The only mix I have used that is decent is Martha
>
> White brand; a Tennessee brand that reflects a southern view of what
>
> cornbread should be - no sugar added.
>
>
>
>
>
>
> > I had a hankering for cornbread or corn muffins but I really didn't
>
> > feel
>
> > like making it from scratch. (I know, it's not difficult. I make
>
> > cornbread a lot.)
>
> >
>
> > I had this box of Jiffy corn muffin mix in the pantry. I figured I
>
> > may
>
> > as well use it. Now I remember why it's awful! Way too much sugar.
>
> >
>
> > From now on I'll stick to the from scratch recipe I've been using for
>
> >
>
> > years. I don't even recall buying that box of muffin mix.
>
> >
>
> > Jill
>
>
>
> Jiffy is a northern product and caters to those who think cornbread
>
> should contain sugar. The only mix I have used that is decent is Martha
>
> White brand; a Tennessee brand that reflects a southern view of what
>
> cornbread should be - no sugar added.
>
>
>
> Mostly, prefer cornbread to corn muffins and make from scratch; that is
>
> what I prefer and it is just as easy as boxed mix. 2 cups of medium or
>
> coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
>
> teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
>
> tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
>
But Jiffy is "America's Favorite." It's right up there with Kraft Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!), Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to whether you like the crap with the sugar and hydrogenated lard, or the crap without the sugar, and with hydrogenated soy oil. Anybody who is too f-ing lazy to make cornbread from scratch--when the alternative is either of those junk brands--ought to hang up his/her apron and stick to TV dinners.
>
> what I prefer and it is just as easy as boxed mix. 2 cups of medium or
>
> coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
>
> teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
>
> tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
>
--Bryan
Bryan
Jan 2, 2013, 8:11:54 AM1/2/13
to
--Bryan
Gary
Jan 2, 2013, 9:02:14 AM1/2/13
to
Bryan wrote:
>
> But Jiffy is "America's Favorite." It's right up there with Kraft
> Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!),
> Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to
> whether you like the crap with the sugar and hydrogenated lard, or the
> crap without the sugar, and with hydrogenated soy oil. Anybody who is
> too f-ing lazy to make cornbread from scratch--when the alternative is
> either of those junk brands--ought to hang up his/her apron and stick
> to TV dinners.
>
> --Bryan
And then...I've made cornbread from scratch and I still like the Jiffy brand
>
> But Jiffy is "America's Favorite." It's right up there with Kraft
> Macaroni and Cheese Dinner, Rica-a-Roni (the San Francisco treat!),
> Stovetop Stuffing Mix and Tuna Helper. Though I guess it's up to
> whether you like the crap with the sugar and hydrogenated lard, or the
> crap without the sugar, and with hydrogenated soy oil. Anybody who is
> too f-ing lazy to make cornbread from scratch--when the alternative is
> either of those junk brands--ought to hang up his/her apron and stick
> to TV dinners.
>
> --Bryan
better. Jill might not like the sugar in it but I do.
Your eating habits are admirable but the rest of us like eating crap food
occasionally. And I'm fine with the occasional TV dinner too...especially
the Hungry Man varieties.
G.
PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
many here eat that.
Gary
Jan 2, 2013, 9:05:28 AM1/2/13
to
And it's probably good tasting.
Bryan
Jan 2, 2013, 9:20:26 AM1/2/13
to
http://www.pikkoshouse.com/wp-content/uploads/2010/12/Candied-Spam1.jpg
Then put the plate under a broiler until the Spam just begins to sizzle. Remove the plate and add chunks of canned pineapple in a circle around the Spam. Put back under the broiler until the pineapple chunks begin to brown slightly. Remove from the broiler and serve with poorly made cornbread and stick oleo.
If you're out of Spam, you can substitute Treet.
--Bryab
Gary
Jan 2, 2013, 9:26:37 AM1/2/13
to
Bryan wrote:
>
> Slice the Spam like this on a broiler safe plate.
> http://www.pikkoshouse.com/wp-content/uploads/2010/12/Candied-Spam1.jpg
> Then put the plate under a broiler until the Spam just begins to sizzle.
> Remove the plate and add chunks of canned pineapple in a circle around
> the Spam. Put back under the broiler until the pineapple chunks begin
> to brown slightly. Remove from the broiler and serve with poorly
> made cornbread and stick oleo.
>
> If you're out of Spam, you can substitute Treet.
>
> --Bryab
You forgot the brown sugar, Bryab ;)
>
> Slice the Spam like this on a broiler safe plate.
> http://www.pikkoshouse.com/wp-content/uploads/2010/12/Candied-Spam1.jpg
> Then put the plate under a broiler until the Spam just begins to sizzle.
> Remove the plate and add chunks of canned pineapple in a circle around
> the Spam. Put back under the broiler until the pineapple chunks begin
> to brown slightly. Remove from the broiler and serve with poorly
> made cornbread and stick oleo.
>
> If you're out of Spam, you can substitute Treet.
>
> --Bryab
jmcquown
Jan 2, 2013, 9:34:33 AM1/2/13
to
probably what prompted her to try the cornbread mix.
Jill
Bryan
Jan 2, 2013, 9:58:27 AM1/2/13
to
--Bryan
Message has been deleted
jmcquown
Jan 2, 2013, 12:03:01 PM1/2/13
to
On 1/2/2013 11:52 AM, l not -l wrote:
> When my children (now adults) were young (late-70s, early-80s) they
> loved to make cakes for their grandparents. Betty Crocker had two lines
> of cakes that used those little foil-lined pans - Stir and Frost and
> Stir and Bake. They were perfect for children to dump, stir and bake.
> It was a great alternative to the Hasbro Easy Bake Oven.
>
What a fun memory! Our mother didn't want us in the kitchen. There was
no "Want to help me stir this?" or "Let's make this together!" stuff
going on. But I'm glad you have a nice memory of those mixes :)
Jill
> loved to make cakes for their grandparents. Betty Crocker had two lines
> of cakes that used those little foil-lined pans - Stir and Frost and
> Stir and Bake. They were perfect for children to dump, stir and bake.
> It was a great alternative to the Hasbro Easy Bake Oven.
>
What a fun memory! Our mother didn't want us in the kitchen. There was
no "Want to help me stir this?" or "Let's make this together!" stuff
going on. But I'm glad you have a nice memory of those mixes :)
Jill
bryang...@yahoo.com
Jan 2, 2013, 12:30:26 PM1/2/13
to
>
> Jill
--Bryan
George M. Middius
Jan 2, 2013, 12:51:41 PM1/2/13
to
cshenk wrote:
> Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).
I'm accustomed to a slightly sweet cornbread as a breakfast dish. The
> Probably! Try Jiffymix with Texas Chili though for a mismatch (grin).
unsweetened kind, whether baked or griddled -- that goes with chili or stew.
It's kind of too bad that baking really does require following a recipe. Too
bad for Shelley, I mean, since he abhors all recipes....
Bob Terwilliger
Jan 2, 2013, 1:58:15 PM1/2/13
to
Polly Esther wrote:
> Anyone have a source for stone-ground corn meal that's
> fresh? Getting popping corn from a fresh source has given me happy
> success with caramel corn and other good snacks. I'm thinking beginning
> with this season's corn meal might give me the edge I want.
Because of the 2012 drought I'd imagine such a thing would be extremely
> Anyone have a source for stone-ground corn meal that's
> fresh? Getting popping corn from a fresh source has given me happy
> success with caramel corn and other good snacks. I'm thinking beginning
> with this season's corn meal might give me the edge I want.
difficult to come by.
Bob
Bob Terwilliger
Jan 2, 2013, 2:04:08 PM1/2/13
to
Carol wrote:
>> I've never understood
>> making chili (or any food) so searingly spicy/hot you can't taste
>> what you're eating.
>>
>> I've never understood
>> making chili (or any food) so searingly spicy/hot you can't taste
>> what you're eating.
>>
> Me either. I've seen folks brag how hot their chili is. I could care
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.
Unless they're stupid, people who make spicy chili have a high tolerance
> less. Food is about flavor, not heat. My personal take is if the chili
> is so hot i need a sweet jiffy mix to make it edible, then the chili is
> a bad one.
for spicy food, which means that they CAN taste what they're eating, and
the spiciness makes it better for them. People who brag about how spicy
their chili is are usually actually bragging about how well they
tolerate capsaicin.
Bob
sf
Jan 2, 2013, 2:05:15 PM1/2/13
to
On Wed, 02 Jan 2013 09:02:14 -0500, Gary <g.ma...@att.net> wrote:
> And then...I've made cornbread from scratch and I still like the Jiffy brand
> better. Jill might not like the sugar in it but I do.
>
> Your eating habits are admirable but the rest of us like eating crap food
> occasionally. And I'm fine with the occasional TV dinner too...especially
> the Hungry Man varieties.
>
> G.
>
> PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
> many here eat that.
Heh, you *know* I like Kraft Mac & Cheese... in fact, I haven't found
> And then...I've made cornbread from scratch and I still like the Jiffy brand
> better. Jill might not like the sugar in it but I do.
>
> Your eating habits are admirable but the rest of us like eating crap food
> occasionally. And I'm fine with the occasional TV dinner too...especially
> the Hungry Man varieties.
>
> G.
>
> PS - that boxed Kraft Mac and Cheese though is nasty. I can't believe so
> many here eat that.
a boxed mac & cheese that I don't like. It's not even remotely like
my home made, but that doesn't mean it's bad. I see no reason to make
a big production over mac & cheese when it's not going to be part of
dinner.
Bob Terwilliger
Jan 2, 2013, 2:07:31 PM1/2/13
to
Jill wrote:
> On this ng it seems to be a "guy" thing. If you need that much heat the
> chili (or whatever) is probably very bad.
That's just sour grapes. If you can't stand the heat, then you are
> On this ng it seems to be a "guy" thing. If you need that much heat the
> chili (or whatever) is probably very bad.
physically incapable of tasting all the nuances of flavor which the heat
brings out.
Habanero chiles have a *wonderful* unique floral flavor which you can
never appreciate if you can't handle spicy food.
Bob
sf
Jan 2, 2013, 2:13:08 PM1/2/13
to
On Wed, 2 Jan 2013 09:30:26 -0800 (PST), bryang...@yahoo.com
wrote:
> I also told her I could do my own laundry, but she wouldn't allow me to use her wasing machine. She said the thought I'd break it.
Oh, man... that's the opposite of me. The earlier my kids learned how
to do their own laundry, the happier I was and they stood on a stool
to reach the washer dials.
wrote:
> I also told her I could do my own laundry, but she wouldn't allow me to use her wasing machine. She said the thought I'd break it.
to do their own laundry, the happier I was and they stood on a stool
to reach the washer dials.
dsi1
Jan 2, 2013, 2:21:37 PM1/2/13
to
On 1/2/2013 3:11 AM, Bryan wrote:
>
> Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
> --Bryan
>
Don't be so smug and superior. One of these days you'll be happy to wolf
>
> Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
> --Bryan
>
down all those things you turn your nose up at. You just ain't been
hungry enough.
Don't let the name fool you either. It is what it is. It's a light,
sweet, cake with a little corn meal added. I'll probably have some for
breakfast this morning - grilled. Maybe I'll even have some Spam with
it. Come to think of it, I'll make sure that I have some this morning.
Ha ha.
Bob Terwilliger
Jan 2, 2013, 2:34:07 PM1/2/13
to
Gary replied to Bryan:
Needs coconut.
Bob
Bob
Christine Dabney
Jan 2, 2013, 2:39:25 PM1/2/13
to
bryang...@yahoo.com
Jan 2, 2013, 3:03:55 PM1/2/13
to
On Wednesday, January 2, 2013 1:21:37 PM UTC-6, dsi1 wrote:
> On 1/2/2013 3:11 AM, Bryan wrote:
>
> >
>
> > Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
> >
>
> > --Bryan
>
> >
>
>
>
> Don't be so smug and superior. One of these days you'll be happy to wolf
>
> down all those things you turn your nose up at. You just ain't been
>
> hungry enough.
>
I've lived on the street, and I'd have happily scarfed down that stuff, even <wretch> the slighly browned canned pineapple. Things didn't need to taste good when I was that hungry. I feel lucky that I don't have to eat bad tasting food anymore.
> On 1/2/2013 3:11 AM, Bryan wrote:
>
> >
>
> > Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
> >
>
> > --Bryan
>
> >
>
>
>
> Don't be so smug and superior. One of these days you'll be happy to wolf
>
> down all those things you turn your nose up at. You just ain't been
>
> hungry enough.
>
--Bryan
jmcquown
Jan 2, 2013, 3:04:05 PM1/2/13
to
with mac & cheese being served as a main dish. A baked casserole often
with ham or sliced kielbas added to make it a main dish. Ditto
scalloped potatoes and au gratin potatoes... and I'm not talking
dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
waited for that until years later. LOL
Mom did use Velveeta for the to add to the white sauce. So do I. I
make mac & cheese so seldom I can't see that using Velveeta matters.
It's very cheesy tasting and it bakes well with whatever I've added to
it, topped with lightly buttered breadcrumbs. It really does beat the
heck out that stovetop Blue Box (or store brand) Kraft stuff.
Jill
dsi1
Jan 2, 2013, 3:17:29 PM1/2/13
to
that matter) that helped you survive?
George Leppla
Jan 2, 2013, 3:26:39 PM1/2/13
to
On 1/2/2013 2:04 PM, jmcquown wrote:
> "Not going to be a part of dinner" would be the difference. I grew up
> with mac & cheese being served as a main dish. A baked casserole often
> with ham or sliced kielbas added to make it a main dish. Ditto
> scalloped potatoes and au gratin potatoes... and I'm not talking
> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
> waited for that until years later. LOL
>
> Mom did use Velveeta for the to add to the white sauce. So do I. I
> make mac & cheese so seldom I can't see that using Velveeta matters.
> It's very cheesy tasting and it bakes well with whatever I've added to
> it, topped with lightly buttered breadcrumbs. It really does beat the
> heck out that stovetop Blue Box (or store brand) Kraft stuff.
When I was a kid, our macaroni and cheese was made with government
> "Not going to be a part of dinner" would be the difference. I grew up
> with mac & cheese being served as a main dish. A baked casserole often
> with ham or sliced kielbas added to make it a main dish. Ditto
> scalloped potatoes and au gratin potatoes... and I'm not talking
> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
> waited for that until years later. LOL
>
> Mom did use Velveeta for the to add to the white sauce. So do I. I
> make mac & cheese so seldom I can't see that using Velveeta matters.
> It's very cheesy tasting and it bakes well with whatever I've added to
> it, topped with lightly buttered breadcrumbs. It really does beat the
> heck out that stovetop Blue Box (or store brand) Kraft stuff.
surplus cheese and powdered milk. When times were tough, we ate that a
lot. Sometimes we had cut up hot dogs or cubed bologna in it if Mom had
the money.
I once swore that when I grew up I would NEVER eat mac and cheese
again... but I lied. I still like it... even the stuff in a box.
Somehow, eating something because you want to makes it taste better than
eating it because you have to.
George L
Message has been deleted
Jim Elbrecht
Jan 2, 2013, 4:16:12 PM1/2/13
to
>>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>
>-snip-
>>Sounds more like cake to me. I can't imagine putting a cup of sugar in
>>cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>>the grocery store also very sweet?
>
>Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>any pineapple in it. . . best served with Spam, I presume.<G>]
OK-- I had my fun. And then I made it. Just as written. [and the
first time I noticed "2 1/2 t baking powder-- an odd amount, and with
Bisquick?]
It ain't southern corn bread-- and it isn't Jiffy. . . but it is
*DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
And the butter is in the background. The corn colors it a lot
more than I expected-- and the crumb is delightful!
And just because it *is* Hawaiian, I'm tossing in a can of drained
pineapple next time [and maybe some coconut, Bob]. We'll serve it
with Spam, too--- because we can.
Thanks for posting it dsi1-
Jim
>>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>>> <ds...@eternal-september.invalid> wrote:
>>>
>>>> The cornbread that's popular over here is barely corny and hardly bread.
>>>> I was introduced to this back in the seventies when my girlfriend (now
>>>> wife) cajoled me to go with her to the Mormon reading center for a
>>>> rendezvous with her friend who passed the recipe on to me. I might have
>>>> been some kind of sacred Mormon document for all I know because there
>>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>>> any longer and here's the recipe.
>>>>
>>> <ds...@eternal-september.invalid> wrote:
>>>
>>>> The cornbread that's popular over here is barely corny and hardly bread.
>>>> I was introduced to this back in the seventies when my girlfriend (now
>>>> wife) cajoled me to go with her to the Mormon reading center for a
>>>> rendezvous with her friend who passed the recipe on to me. I might have
>>>> been some kind of sacred Mormon document for all I know because there
>>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>>> any longer and here's the recipe.
>>>>
>>>> Hawaiian Cornbread
>>>>
>>>> 3 cups Bisquick
>>>> 1/4 cup cornmeal
>>>> 2 1/2 teaspoons baking powder
>>>> 1 cup melted butter
>>>> 1 cup sugar
>>>> 1 1/4 C milk
>>>> 3 eggs
>>>>
>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>
>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>>>>
>>>> 3 cups Bisquick
>>>> 1/4 cup cornmeal
>>>> 2 1/2 teaspoons baking powder
>>>> 1 cup melted butter
>>>> 1 cup sugar
>>>> 1 1/4 C milk
>>>> 3 eggs
>>>>
>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>
>
>-snip-
>>Sounds more like cake to me. I can't imagine putting a cup of sugar in
>>cornbread. Then again, isn't that 'Hawaiian bread' rounds they sell at
>>the grocery store also very sweet?
>
>Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>any pineapple in it. . . best served with Spam, I presume.<G>]
OK-- I had my fun. And then I made it. Just as written. [and the
first time I noticed "2 1/2 t baking powder-- an odd amount, and with
Bisquick?]
It ain't southern corn bread-- and it isn't Jiffy. . . but it is
*DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
And the butter is in the background. The corn colors it a lot
more than I expected-- and the crumb is delightful!
And just because it *is* Hawaiian, I'm tossing in a can of drained
pineapple next time [and maybe some coconut, Bob]. We'll serve it
with Spam, too--- because we can.
Thanks for posting it dsi1-
Jim
Message has been deleted
Ema Nymton
Jan 2, 2013, 4:25:19 PM1/2/13
to
On 1/1/2013 5:41 PM, djs...@aol.com wrote:
> I don't like cornbread period, but I would have thought sugar in
> cornbread would have been more of a Southern thing since Southerners
> are known for using a lot of sugar. My mom grew up in Breckenridge
> County, Kentucky and she likes a little sugar in her cornbread. My
> day grew up in the west end in Louisville and he doesn't like any
> sugar in his cornbread. Maybe heritage has something to do with it.
> My mom's roots are Irish. My dad's are German.
My family are Southerners, they liked sweet tea (iced tea), but that was
as sweet as it got. We never had candy or sweets in the house, except at
holidays. We ate melons and fruit, that is what we had for sweets. Right
now, if I have to choose between a cookie and a cracker, I will choose
the cracker. I do like sweets, they are just not on the top of my list.
Southerners used to overcook their vegetables, and I hope that is
improving, and we like anything fried, but I do not see us as eating a
lot of sweets. Maybe some do.
My father was German, born in Alabama. My mother was born on the
Texas-Louisiana border she is French and Irish on her mother's side and
Native American on her father's side.
Becca
> I don't like cornbread period, but I would have thought sugar in
> cornbread would have been more of a Southern thing since Southerners
> are known for using a lot of sugar. My mom grew up in Breckenridge
> County, Kentucky and she likes a little sugar in her cornbread. My
> day grew up in the west end in Louisville and he doesn't like any
> sugar in his cornbread. Maybe heritage has something to do with it.
> My mom's roots are Irish. My dad's are German.
My family are Southerners, they liked sweet tea (iced tea), but that was
as sweet as it got. We never had candy or sweets in the house, except at
holidays. We ate melons and fruit, that is what we had for sweets. Right
now, if I have to choose between a cookie and a cracker, I will choose
the cracker. I do like sweets, they are just not on the top of my list.
Southerners used to overcook their vegetables, and I hope that is
improving, and we like anything fried, but I do not see us as eating a
lot of sweets. Maybe some do.
My father was German, born in Alabama. My mother was born on the
Texas-Louisiana border she is French and Irish on her mother's side and
Native American on her father's side.
Becca
dsi1
Jan 2, 2013, 5:38:10 PM1/2/13
to
expecting a product like their mama used to make will be disappointed. I
haven't made it in decades but I never could bring myself to put in a
full cup of sugar. It was more a futile gesture rather than a move
towards "living healthier."
I had some this morning from the restaurant next door. Rather than just
asking for cornbread, I ask them to grill it. It's a square that's cut
in half, buttered, and fried on the grill. I've been ordering that a lot
since I moved into this building 10 years ago. I think I better cut down
on the stuff...
Message has been deleted
Janet Bostwick
Jan 2, 2013, 6:02:49 PM1/2/13
to
That will be a wonderful contrast to the foods of the last couple of
weeks.
I got lucky for Christmas. My daughter-in-law sent me about a cup of
Hatch chilies seeds that she processed as well as a couple of cups of
Hatch chili powder that she dried and ground up. lucky me
Janet US
Jim Elbrecht
Jan 2, 2013, 6:19:39 PM1/2/13
to
dsi1 <ds...@eternal-september.invalid> wrote:
>On 1/2/2013 11:16 AM, Jim Elbrecht wrote:
-snip-
>On 1/2/2013 11:16 AM, Jim Elbrecht wrote:
>>>>>> Hawaiian Cornbread
-snip-
>> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
>> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
>> And the butter is in the background. The corn colors it a lot
>> more than I expected-- and the crumb is delightful!
-snip-
>> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
>> And the butter is in the background. The corn colors it a lot
>> more than I expected-- and the crumb is delightful!
>
>Phew... that was a close one! You're right - it ain't cornbread. Folks
>expecting a product like their mama used to make will be disappointed. I
>haven't made it in decades but I never could bring myself to put in a
>full cup of sugar. It was more a futile gesture rather than a move
>towards "living healthier."
I'll use the full cup again next time. More flavor- less volume.
>Phew... that was a close one! You're right - it ain't cornbread. Folks
>expecting a product like their mama used to make will be disappointed. I
>haven't made it in decades but I never could bring myself to put in a
>full cup of sugar. It was more a futile gesture rather than a move
>towards "living healthier."
>
>I had some this morning from the restaurant next door. Rather than just
>asking for cornbread, I ask them to grill it. It's a square that's cut
>in half, buttered, and fried on the grill. I've been ordering that a lot
>since I moved into this building 10 years ago. I think I better cut down
>on the stuff...
I had read your mention of it fried while mine was in the oven. From
>I had some this morning from the restaurant next door. Rather than just
>asking for cornbread, I ask them to grill it. It's a square that's cut
>in half, buttered, and fried on the grill. I've been ordering that a lot
>since I moved into this building 10 years ago. I think I better cut down
>on the stuff...
the first bite, I've been planning on a fried piece tomorrow for
breakfast. The crunchy edge of mine is almost caramel.
I'm leaving this uncovered tonight to firm up a bit-- then it is
butter and the griddle for it.
I'll go with a salad for lunch and call it even on the healthiness.
Jim
cshenk
Jan 2, 2013, 7:19:28 PM1/2/13
to
Bob Terwilliger wrote in rec.food.cooking:
Grin, then call me the medium to mild set unless it's kimchee! I've
just had too many bad experiences with depthless taste types that were
'hot just to prove your manhood can take it' sorts. Blech.
--
just had too many bad experiences with depthless taste types that were
'hot just to prove your manhood can take it' sorts. Blech.
--
Bob Terwilliger
Jan 2, 2013, 7:20:41 PM1/2/13
to
alongside sausage and eggs.
Bob
Bob Terwilliger
Jan 2, 2013, 7:22:46 PM1/2/13
to
Christine wrote:
>> Polly Esther wrote:
>>
>>> Anyone have a source for stone-ground corn meal that's
>>> fresh? Getting popping corn from a fresh source has given me happy
>>> success with caramel corn and other good snacks. I'm thinking beginning
>>> with this season's corn meal might give me the edge I want.
>>
>> Because of the 2012 drought I'd imagine such a thing would be extremely
>> difficult to come by.
>
How would you know when the corn was harvested?
>> Polly Esther wrote:
>>
>>> Anyone have a source for stone-ground corn meal that's
>>> fresh? Getting popping corn from a fresh source has given me happy
>>> success with caramel corn and other good snacks. I'm thinking beginning
>>> with this season's corn meal might give me the edge I want.
>>
>> Because of the 2012 drought I'd imagine such a thing would be extremely
>> difficult to come by.
>
Bob
Christine Dabney
Jan 2, 2013, 7:31:48 PM1/2/13
to
On Wed, 02 Jan 2013 16:22:46 -0800, Bob Terwilliger
<virtualgoth@die_spammer.biz> wrote:
>Christine wrote:
>> There is always Anson Mills.
>>
>> http://ansonmills.com/
>
>How would you know when the corn was harvested?
>
>Bob
They do have a phone number listed and I expect it would be fairly
easy to call them and find out.
Christine
--
http://nightstirrings.blogspot.com
<virtualgoth@die_spammer.biz> wrote:
>Christine wrote:
>> There is always Anson Mills.
>>
>> http://ansonmills.com/
>
>How would you know when the corn was harvested?
>
>Bob
easy to call them and find out.
Christine
--
http://nightstirrings.blogspot.com
cshenk
Jan 2, 2013, 7:37:30 PM1/2/13
to
itsjoan...@webtv.net wrote in rec.food.cooking:
> On Jan 1, 4:35�pm, jmcquown <j_mcqu...@comcast.net> wrote:
> >
> >
> It sounds like cake to me as well. I've seen recipes like this before
> with waaaaay too much flour (flour doesn't belong in cornbread to my
> way of thinking) and I think they really don't like/want cornbread.
> They want cake but are trying to disguise it with cornmeal.
Go back in history though and you'll find cornbread was used when white
wheat flour was either not available or too expensive. When they had
it, most would add as much white as they could afford.
Early immigrants to the USA added levening agents to Indian flatbread
versions of 'corn bread' and sugar/sweetners.
In the more affluent homes, something not too far off jiffy-mix would
have been used with it's mix of almost cake flour white to finest
ground cornmeal. In less affluent ones, you learned to work with what
you had and raised it to a high art that is a distinct thing of love of
it's own.
I happen to like both types but normally when i make corn bread, I make
the real thing with no white flour or hint of it.
--
> On Jan 1, 4:35�pm, jmcquown <j_mcqu...@comcast.net> wrote:
> >
> > On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
> >
> > >> Hawaiian Cornbread
> >
> > >> 3 cups Bisquick
> > >> 1/4 cup cornmeal
>
> >
> > > Jim
> > On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
> >
> > >> Hawaiian Cornbread
> >
> > >> 3 cups Bisquick
> > >> 1/4 cup cornmeal
>
> >
> >
> > Sounds more like cake to me. �I can't imagine putting a cup of
> > sugar in cornbread. �Then again, isn't that 'Hawaiian bread' rounds
> > they sell at the grocery store also very sweet?
> >
> > Jill
> > Sounds more like cake to me. �I can't imagine putting a cup of
> > sugar in cornbread. �Then again, isn't that 'Hawaiian bread' rounds
> > they sell at the grocery store also very sweet?
> >
> >
> >
> It sounds like cake to me as well. I've seen recipes like this before
> with waaaaay too much flour (flour doesn't belong in cornbread to my
> way of thinking) and I think they really don't like/want cornbread.
> They want cake but are trying to disguise it with cornmeal.
Go back in history though and you'll find cornbread was used when white
wheat flour was either not available or too expensive. When they had
it, most would add as much white as they could afford.
Early immigrants to the USA added levening agents to Indian flatbread
versions of 'corn bread' and sugar/sweetners.
In the more affluent homes, something not too far off jiffy-mix would
have been used with it's mix of almost cake flour white to finest
ground cornmeal. In less affluent ones, you learned to work with what
you had and raised it to a high art that is a distinct thing of love of
it's own.
I happen to like both types but normally when i make corn bread, I make
the real thing with no white flour or hint of it.
--
Bob Terwilliger
Jan 2, 2013, 7:38:01 PM1/2/13
to
Christine wrote:
>>> There is always Anson Mills.
>>>
>>> http://ansonmills.com/
>>
>> How would you know when the corn was harvested?
>
>>> There is always Anson Mills.
>>>
>>> http://ansonmills.com/
>>
>> How would you know when the corn was harvested?
>
> They do have a phone number listed and I expect it would be fairly
> easy to call them and find out.
I'd bet dollars to doughnuts that the person on the phone has no idea
> easy to call them and find out.
when the corn was harvested, and will eventually come around to telling
you that it was harvested last year without really knowing one way or
the other.
Bob
jmcquown
Jan 2, 2013, 7:45:48 PM1/2/13
to
tolerance to capsicum, they shouldn't dump peppers into everything.
I've been to a couple of chili cookoffs and gumbo cookoffs. The ones
who covered everything up with hot peppers didn't make it. Cooking
requires a blend of flavours, not just a lot of heat.
Jill
Janet Bostwick
Jan 2, 2013, 8:58:00 PM1/2/13
to
On Wed, 02 Jan 2013 17:31:48 -0700, Christine Dabney
<arti...@ix.netcom.com> wrote:
>On Wed, 02 Jan 2013 16:22:46 -0800, Bob Terwilliger
><virtualgoth@die_spammer.biz> wrote:
>
>>Christine wrote:
>
>>> There is always Anson Mills.
>>>
>>> http://ansonmills.com/
>>
>>How would you know when the corn was harvested?
>>
>>Bob
>
>They do have a phone number listed and I expect it would be fairly
>easy to call them and find out.
>
>Christine
Corn can be held in the elevators for years before it is sold. Farmers
<arti...@ix.netcom.com> wrote:
>On Wed, 02 Jan 2013 16:22:46 -0800, Bob Terwilliger
><virtualgoth@die_spammer.biz> wrote:
>
>>Christine wrote:
>
>>> There is always Anson Mills.
>>>
>>> http://ansonmills.com/
>>
>>How would you know when the corn was harvested?
>>
>>Bob
>
>They do have a phone number listed and I expect it would be fairly
>easy to call them and find out.
>
>Christine
hold the corn until the price goes up. For the farmer, corn in
storage is like having stocks in the stock market. Sometimes the
price per bushel goes up and sometimes it goes down. The farmer must
balance the ongoing fees of storage against what he hopes to earn for
part or all of the crop.
Janet US
Janet Bostwick
Jan 2, 2013, 9:00:47 PM1/2/13
to
harvested. Unless a nearby grain mill does special grinds of a
certain farm batch, there is no way to know what multiple years from
different farms are mixed in a batch of grain.
Janet US
Bryan
Jan 2, 2013, 9:00:52 PM1/2/13
to
If you care to learn which flavors you like, and are careful to limit the heat as you build a tolerance, you can appreciate the variety of hot capsicums. Some you might like, some maybe you wouldn't like. I'm not fond of the flavor of habaneros. I love jalapenos raw, and Anaheims stewed, sweet peppers cooked minimally or soft. I prefer some chilies fresh, and some dried and reconstituted. Hot peppers are not primarily about guys impressing their bros.
--Bryan
Christine Dabney
Jan 2, 2013, 9:10:12 PM1/2/13
to
On Wed, 02 Jan 2013 18:58:00 -0700, Janet Bostwick
products as being from new crop heirloom grains and legumes. They are
milled to order.
They have a really good reputation as not being run of the mill, so to
speak.
Christine
--
http://nightstirrings.blogspot.com
>Corn can be held in the elevators for years before it is sold. Farmers
>hold the corn until the price goes up. For the farmer, corn in
>storage is like having stocks in the stock market. Sometimes the
>price per bushel goes up and sometimes it goes down. The farmer must
>balance the ongoing fees of storage against what he hopes to earn for
>part or all of the crop.
>Janet US
That might be true of many. However, Anson Mills advertises it's
>hold the corn until the price goes up. For the farmer, corn in
>storage is like having stocks in the stock market. Sometimes the
>price per bushel goes up and sometimes it goes down. The farmer must
>balance the ongoing fees of storage against what he hopes to earn for
>part or all of the crop.
>Janet US
products as being from new crop heirloom grains and legumes. They are
milled to order.
They have a really good reputation as not being run of the mill, so to
speak.
Christine
--
http://nightstirrings.blogspot.com
sf
Jan 2, 2013, 11:00:51 PM1/2/13
to
On Wed, 02 Jan 2013 15:04:05 -0500, jmcquown <j_mc...@comcast.net>
wrote:
> >
> "Not going to be a part of dinner" would be the difference. I grew up
> with mac & cheese being served as a main dish. A baked casserole often
> with ham or sliced kielbas added to make it a main dish. Ditto
> scalloped potatoes and au gratin potatoes... and I'm not talking
> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
> waited for that until years later. LOL
Mac & cheese is never a main dish at my house. It's a snack or a side
dish. When it's a snack, it comes from the box. When it's a side
dish, I make it from scratch.
Scalloped potatoes are never a snack and rarely a side dish for me....
but I prefer the box because I follow the directions on the package,
they cook up fine. When I make them from scratch (following a
recipe), they're always undercooked and it takes a couple of
reheatings to get them to the right stage of doneness, so I don't make
that stuff. It's not worth it to me to make it any more than I do
just to get the timing down because I don't like it very much in the
first place.
--
Food is an important part of a balanced diet.
wrote:
> >
> "Not going to be a part of dinner" would be the difference. I grew up
> with mac & cheese being served as a main dish. A baked casserole often
> with ham or sliced kielbas added to make it a main dish. Ditto
> scalloped potatoes and au gratin potatoes... and I'm not talking
> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
> waited for that until years later. LOL
dish. When it's a snack, it comes from the box. When it's a side
dish, I make it from scratch.
Scalloped potatoes are never a snack and rarely a side dish for me....
but I prefer the box because I follow the directions on the package,
they cook up fine. When I make them from scratch (following a
recipe), they're always undercooked and it takes a couple of
reheatings to get them to the right stage of doneness, so I don't make
that stuff. It's not worth it to me to make it any more than I do
just to get the timing down because I don't like it very much in the
first place.
--
Food is an important part of a balanced diet.
Steve Pope
Jan 2, 2013, 11:05:04 PM1/2/13
to
>> I grew up
>> with mac & cheese being served as a main dish. A baked casserole often
>> with ham or sliced kielbas added to make it a main dish. Ditto
>> scalloped potatoes and au gratin potatoes... and I'm not talking
>> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
>> waited for that until years later. LOL
>Mac & cheese is never a main dish at my house. It's a snack or a side
>dish. When it's a snack, it comes from the box. When it's a side
>dish, I make it from scratch.
Mac & cheese is considerably more suitable as a main dish than
>> with mac & cheese being served as a main dish. A baked casserole often
>> with ham or sliced kielbas added to make it a main dish. Ditto
>> scalloped potatoes and au gratin potatoes... and I'm not talking
>> dehydrated potato slices from a Betty Crocker or Hungry Jack box... she
>> waited for that until years later. LOL
>Mac & cheese is never a main dish at my house. It's a snack or a side
>dish. When it's a snack, it comes from the box. When it's a side
>dish, I make it from scratch.
would be au grautin potatoes, due to the vastly better nutrient value
of wheat (macaroni) relative to potatoes.
I can't really picture au grautin potatoes as a satisfactory main dish.
Steve
sf
Jan 3, 2013, 1:34:59 AM1/3/13
to
On Tue, 01 Jan 2013 10:25:13 -0600, George Leppla
<geo...@cruisemaster.com> wrote:
> On 1/1/2013 9:23 AM, jmcquown wrote:
>
> >>> I had a hankering for cornbread or corn muffins but I really didn't feel
> >>> like making it from scratch. (I know, it's not difficult. I make
> >>> cornbread a lot.)
> >>>
> >>> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
> >>> as well use it. Now I remember why it's awful! Way too much sugar.
> >>>
> >>> From now on I'll stick to the from scratch recipe I've been using for
> >>> years. I don't even recall buying that box of muffin mix.
> >>>
> >>> Jill
>
>
> That Jiffy type of sweet cornbread was the only kind I ever had until I
> moved to TX. Becca's cornbread (cooked in a cast iron skillet) is
> nowhere near as sweet.
>
> I like them both... the Jiffy type is good as a muffin or by itself and
> the Southern kind is good when you eat it with a meal instead of bread
> or rolls.
>
> Different strokes.
>
Co-incidentally, I found this recipe tonight and plan to try it the
next time I want cornbread. It's supposed to be a Jiffy-like flavor,
but a little moister which I will like. Remember I said I've evolved
to think Jiffy is a little too sweet or me? I will start by leaving
out the 1/4 c sugar and see how it goes. There's still plenty of
sweetness left!
http://blackjackbakehouse.com/home/2013/1/2/sweet-cornbread.html
:)
<geo...@cruisemaster.com> wrote:
> On 1/1/2013 9:23 AM, jmcquown wrote:
>
> >>> I had a hankering for cornbread or corn muffins but I really didn't feel
> >>> like making it from scratch. (I know, it's not difficult. I make
> >>> cornbread a lot.)
> >>>
> >>> I had this box of Jiffy corn muffin mix in the pantry. I figured I may
> >>> as well use it. Now I remember why it's awful! Way too much sugar.
> >>>
> >>> From now on I'll stick to the from scratch recipe I've been using for
> >>> years. I don't even recall buying that box of muffin mix.
> >>>
> >>> Jill
>
>
> That Jiffy type of sweet cornbread was the only kind I ever had until I
> moved to TX. Becca's cornbread (cooked in a cast iron skillet) is
> nowhere near as sweet.
>
> I like them both... the Jiffy type is good as a muffin or by itself and
> the Southern kind is good when you eat it with a meal instead of bread
> or rolls.
>
> Different strokes.
>
Co-incidentally, I found this recipe tonight and plan to try it the
next time I want cornbread. It's supposed to be a Jiffy-like flavor,
but a little moister which I will like. Remember I said I've evolved
to think Jiffy is a little too sweet or me? I will start by leaving
out the 1/4 c sugar and see how it goes. There's still plenty of
sweetness left!
http://blackjackbakehouse.com/home/2013/1/2/sweet-cornbread.html
:)
Bryan
Jan 3, 2013, 6:52:11 AM1/3/13
to sf.u...@gmail.com
On Wednesday, January 2, 2013 10:00:51 PM UTC-6, sf wrote:
>
> Scalloped potatoes are never a snack and rarely a side dish for me....
>
> but I prefer the box because I follow the directions on the package,
>
> they cook up fine. When I make them from scratch (following a
>
> recipe), they're always undercooked and it takes a couple of
>
> reheatings to get them to the right stage of doneness, so I don't make
>
> that stuff. It's not worth it to me to make it any more than I do
>
> just to get the timing down because I don't like it very much in the
>
> first place.
>
So, it kind of like the "I'm not a doctor, but I play one on TV" commercial. "I can't cook, but I do spend a lot of time on a cooking newsgroup." Betty Crocker boxed potatoes are garbage, and if you can't do better than that, you're a pathetic excuse for a cook.
>
> Scalloped potatoes are never a snack and rarely a side dish for me....
>
> but I prefer the box because I follow the directions on the package,
>
> they cook up fine. When I make them from scratch (following a
>
> recipe), they're always undercooked and it takes a couple of
>
> reheatings to get them to the right stage of doneness, so I don't make
>
> that stuff. It's not worth it to me to make it any more than I do
>
> just to get the timing down because I don't like it very much in the
>
> first place.
>
--Bryan
Bryan
Jan 3, 2013, 7:01:20 AM1/3/13
to
On Tuesday, January 1, 2013 5:22:59 PM UTC-6, Ema Nymton wrote:
> On 1/1/2013 2:03 PM, Melba's Jammin' wrote:
>
>
>
>
>
> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
>
> again a few years ago, and I love it. We grow, we change.
>
As people get older, they often lose their ability to discern between decent food and crap. It has to do with loss of the sense of smell.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579627/
I figure that's why old people can stand living in musty old houses. I'm sure that it also makes it easier to deal with the odors associated with nursing homes.
>
> Becca
--Bryan
> On 1/1/2013 2:03 PM, Melba's Jammin' wrote:
>
>
>
> > jmcquown <j_mc...@comcast.net> wrote:
>
>
>
> >> From now on I'll stick to the from scratch recipe I've been using for
>
> >> years. I don't even recall buying that box of muffin mix.
>
> >>
>
> >> Jill
>
> >
>
> > <whispers> I like it.
>
>
> > jmcquown <j_mc...@comcast.net> wrote:
>
>
>
> >> From now on I'll stick to the from scratch recipe I've been using for
>
> >> years. I don't even recall buying that box of muffin mix.
>
> >>
>
> >> Jill
>
> >
>
>
>
>
>
>
> About 20 yrs ago I tried Jiffy Corn Muffin mix -hated it! I tried it
>
> again a few years ago, and I love it. We grow, we change.
>
As people get older, they often lose their ability to discern between decent food and crap. It has to do with loss of the sense of smell.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579627/
I figure that's why old people can stand living in musty old houses. I'm sure that it also makes it easier to deal with the odors associated with nursing homes.
>
> Becca
--Bryan
Jim Elbrecht
Jan 3, 2013, 7:29:59 AM1/3/13
to
sf <s...@geemail.com> wrote:
-snip-
Jiffy fan- she says 'Same flavor- but moister.] - But those 'Mexican
honey puffs' and 'cookie butter babies' [with Biscoff spread] sure
look sinful.<g>
Jim
-snip-
>>
>
>Co-incidentally, I found this recipe tonight and plan to try it the
>next time I want cornbread. It's supposed to be a Jiffy-like flavor,
>but a little moister which I will like. Remember I said I've evolved
>to think Jiffy is a little too sweet or me? I will start by leaving
>out the 1/4 c sugar and see how it goes. There's still plenty of
>sweetness left!
>http://blackjackbakehouse.com/home/2013/1/2/sweet-cornbread.html
>
I'm good with the Hawaiian one dsi1 posted--[as is my wife who is a
>
>Co-incidentally, I found this recipe tonight and plan to try it the
>next time I want cornbread. It's supposed to be a Jiffy-like flavor,
>but a little moister which I will like. Remember I said I've evolved
>to think Jiffy is a little too sweet or me? I will start by leaving
>out the 1/4 c sugar and see how it goes. There's still plenty of
>sweetness left!
>http://blackjackbakehouse.com/home/2013/1/2/sweet-cornbread.html
>
Jiffy fan- she says 'Same flavor- but moister.] - But those 'Mexican
honey puffs' and 'cookie butter babies' [with Biscoff spread] sure
look sinful.<g>
Jim
sf
Jan 3, 2013, 9:40:20 AM1/3/13
to
Bryan
Jan 3, 2013, 10:43:10 AM1/3/13
to sf.u...@gmail.com
--Bryan
jmcquown
Jan 3, 2013, 10:46:16 AM1/3/13
to
if she added diced ham or smoked sausage or something to scalloped
potatoes or au gratin potatoes that was dinner. She wasn't thinking
about nutrition, just putting something on the table. She'd serve a
green vegetable as the side dish.
Note: Dad was stationed overseas a few times, but when he was home he
didn't seem to think this was an odd dinner, either.
Jill
sf
Jan 3, 2013, 11:58:44 AM1/3/13
to
On Thu, 3 Jan 2013 07:43:10 -0800 (PST), Bryan
First of all, you've mixed Jill up with me and she was talking about
what her mother cooked, not what she cooks. I didn't claim to make
the box very often and haven't for years, but I'd rather make the box
and I told you why. It's the cooking time that is my Waterloo and I
don't make them often to perfect it or care. The box works for me and
that's what I use. I bought potatoes last week to make scalloped
potatoes and I'm so not into it, I probably won't. What I like most
is boxed macaroni and cheese. I can choose to eat what I want, when I
want; because I'm an adult and adults can do that. I choose to make
the cauliflower and ham au gratin that Bob Terwilliger suggested, not
some potato casserole.
I think you eat a lot of unhealthy crap when you cram all that fat
down your gullet at once; but I'm not ranting on and on about it,
dictating that you should or shouldn't do and calling you names
because that's what you choose to do something different from what I
think you should do. Do what you want, it's your body. You'll find
out soon enough what you're not doing to your arteries any favors and
then you'll be dictating some other regime from your newly enlightened
state of mind.
what her mother cooked, not what she cooks. I didn't claim to make
the box very often and haven't for years, but I'd rather make the box
and I told you why. It's the cooking time that is my Waterloo and I
don't make them often to perfect it or care. The box works for me and
that's what I use. I bought potatoes last week to make scalloped
potatoes and I'm so not into it, I probably won't. What I like most
is boxed macaroni and cheese. I can choose to eat what I want, when I
want; because I'm an adult and adults can do that. I choose to make
the cauliflower and ham au gratin that Bob Terwilliger suggested, not
some potato casserole.
I think you eat a lot of unhealthy crap when you cram all that fat
down your gullet at once; but I'm not ranting on and on about it,
dictating that you should or shouldn't do and calling you names
because that's what you choose to do something different from what I
think you should do. Do what you want, it's your body. You'll find
out soon enough what you're not doing to your arteries any favors and
then you'll be dictating some other regime from your newly enlightened
state of mind.
Bryan
Jan 3, 2013, 12:57:59 PM1/3/13
to sf.u...@gmail.com
On Thursday, January 3, 2013 10:58:44 AM UTC-6, sf wrote:
> On Thu, 3 Jan 2013 07:43:10 -0800 (PST), Bryan
>
> <bryang...@gmail.com> wrote:
>
>
>
> > On Thursday, January 3, 2013 8:40:20 AM UTC-6, sf wrote:
>
> > > On Thu, 3 Jan 2013 03:52:11 -0800 (PST), Bryan
>
> > >
>
> > > <bryang...@gmail.com> wrote:
>
> > >
>
> > >
>
> > >
>
> > > > On Wednesday, January 2, 2013 10:00:51 PM UTC-6, sf wrote:
>
> > >
>
> > > > >
>
> > >
>
> > > > > Scalloped potatoes are never a snack and rarely a side dish for me....
>
> > >
>
> > > > >
>
> > >
>
> > > > > but I prefer the box because I follow the directions on the package,
>
> > >
>
> > > > >
>
> > >
>
> > > > > they cook up fine. When I make them from scratch (following a
>
> > >
>
> > > > >
>
> > >
>
> > > > > recipe), they're always undercooked and it takes a couple of
>
> > >
>
> > > > >
>
> > >
>
> > > > > reheatings to get them to the right stage of doneness, so I don't make
>
> > >
>
> > > > >
>
> > >
>
> > > > > that stuff. It's not worth it to me to make it any more than I do
>
> > >
>
> > > > >
>
> > >
>
> > > > > just to get the timing down because I don't like it very much in the
>
> > >
>
> > > > >
>
> > >
>
> > > > > first place.
>
> > >
>
> > > > >
>
> > >
>
> > > > So, it kind of like the "I'm not a doctor, but I play one on TV" commercial. "I can't cook, but I do spend a lot of time on a cooking newsgroup." Betty Crocker boxed potatoes are garbage, and if you can't do better than that, you're a pathetic excuse for a cook.
>
> > >
>
> > > >
>
> > >
>
> > > Read for comprehension sometime.
>
> > >
>
> > Oh, I'm sorry. Is "prefer the box" a euphemism for something? I thought you wrote that the Hamburger Helper type potatoes are better than your attempts at making them from scratch. Please explain, and correct my lack of "comprehension" of your post.
>
> On Thu, 3 Jan 2013 07:43:10 -0800 (PST), Bryan
>
> <bryang...@gmail.com> wrote:
>
>
>
> > On Thursday, January 3, 2013 8:40:20 AM UTC-6, sf wrote:
>
> > > On Thu, 3 Jan 2013 03:52:11 -0800 (PST), Bryan
>
> > >
>
> > > <bryang...@gmail.com> wrote:
>
> > >
>
> > >
>
> > >
>
> > > > On Wednesday, January 2, 2013 10:00:51 PM UTC-6, sf wrote:
>
> > >
>
> > > > >
>
> > >
>
> > > > > Scalloped potatoes are never a snack and rarely a side dish for me....
>
> > >
>
> > > > >
>
> > >
>
> > > > > but I prefer the box because I follow the directions on the package,
>
> > >
>
> > > > >
>
> > >
>
> > > > > they cook up fine. When I make them from scratch (following a
>
> > >
>
> > > > >
>
> > >
>
> > > > > recipe), they're always undercooked and it takes a couple of
>
> > >
>
> > > > >
>
> > >
>
> > > > > reheatings to get them to the right stage of doneness, so I don't make
>
> > >
>
> > > > >
>
> > >
>
> > > > > that stuff. It's not worth it to me to make it any more than I do
>
> > >
>
> > > > >
>
> > >
>
> > > > > just to get the timing down because I don't like it very much in the
>
> > >
>
> > > > >
>
> > >
>
> > > > > first place.
>
> > >
>
> > > > >
>
> > >
>
> > > > So, it kind of like the "I'm not a doctor, but I play one on TV" commercial. "I can't cook, but I do spend a lot of time on a cooking newsgroup." Betty Crocker boxed potatoes are garbage, and if you can't do better than that, you're a pathetic excuse for a cook.
>
> > >
>
> > > >
>
> > >
>
> > > Read for comprehension sometime.
>
> > >
>
> > Oh, I'm sorry. Is "prefer the box" a euphemism for something? I thought you wrote that the Hamburger Helper type potatoes are better than your attempts at making them from scratch. Please explain, and correct my lack of "comprehension" of your post.
>
> . I didn't claim to make
>
> the box very often and haven't for years, but I'd rather make the box
>
> and I told you why. It's the cooking time that is my Waterloo and I
>
> don't make them often to perfect it or care. The box works for me and
>
> that's what I use.
>
>
>
> the box very often and haven't for years, but I'd rather make the box
>
> and I told you why. It's the cooking time that is my Waterloo and I
>
> don't make them often to perfect it or care. The box works for me and
>
> that's what I use.
>
>
> I think you eat a lot of unhealthy crap when you cram all that fat
>
> down your gullet at once
The cheesy spinach, no question, but it is delicious, so much so that my 11 YO son says that other than fruit, it is his favorite food in the world. As far as the olive and other high oleic oils, you might "think" that it is unhealthy, but that's just "old wives" thinking. The difference is, when I eat unhealthful foods, it is because they are spectacular, and that doesn't describe anything brought to you by the maker of Hamburger Helper.
>
> down your gullet at once
--Bryan
Bryan
Jan 3, 2013, 1:11:59 PM1/3/13
to
On Wednesday, January 2, 2013 2:17:29 PM UTC-6, dsi1 wrote:
> On 1/2/2013 10:03 AM, bryang...@yahoo.com wrote:
>
> > On Wednesday, January 2, 2013 1:21:37 PM UTC-6, dsi1 wrote:
>
> >> On 1/2/2013 3:11 AM, Bryan wrote:
>
> >>
>
> >>>
>
> >>
>
> >>> Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
> >>
>
> >>>
>
> >>
>
> >>> --Bryan
>
> >>
>
> >>>
>
> >>
>
> >>
>
> >>
>
> >> Don't be so smug and superior. One of these days you'll be happy to wolf
>
> >>
>
> >> down all those things you turn your nose up at. You just ain't been
>
> >>
>
> >> hungry enough.
>
> >>
>
> > I've lived on the street, and I'd have happily scarfed down that stuff, even <wretch> the slighly browned canned pineapple. Things didn't need to taste good when I was that hungry. I feel lucky that I don't have to eat bad tasting food anymore.
>
> >
>
> > --Bryan
>
> >
>
>
>
> I knew this. Why such a disdain for those things (and those people, for
>
> that matter) that helped you survive?
I guess you could say that this product "helped [me] survive," but I don't think it was trying to do me any favors.
http://save-a-lot.com/products/2-family-size-noodles-and-bee
And if by people, you mean John, who diverted doughnuts that should have been thrown in the dumpster, he completely started the conflict, and kept egging me on.
--Bryan
> On 1/2/2013 10:03 AM, bryang...@yahoo.com wrote:
>
> > On Wednesday, January 2, 2013 1:21:37 PM UTC-6, dsi1 wrote:
>
> >> On 1/2/2013 3:11 AM, Bryan wrote:
>
> >>
>
> >>>
>
> >>
>
> >>> Bisquick cornbread and Spam, and let's add some canned pineapple too. We could call it, Hormel's Hawaiian Horror.
>
> >>
>
> >>>
>
> >>
>
> >>> --Bryan
>
> >>
>
> >>>
>
> >>
>
> >>
>
> >>
>
> >> Don't be so smug and superior. One of these days you'll be happy to wolf
>
> >>
>
> >> down all those things you turn your nose up at. You just ain't been
>
> >>
>
> >> hungry enough.
>
> >>
>
> > I've lived on the street, and I'd have happily scarfed down that stuff, even <wretch> the slighly browned canned pineapple. Things didn't need to taste good when I was that hungry. I feel lucky that I don't have to eat bad tasting food anymore.
>
> >
>
> > --Bryan
>
> >
>
>
>
> I knew this. Why such a disdain for those things (and those people, for
>
> that matter) that helped you survive?
I guess you could say that this product "helped [me] survive," but I don't think it was trying to do me any favors.
http://save-a-lot.com/products/2-family-size-noodles-and-bee
And if by people, you mean John, who diverted doughnuts that should have been thrown in the dumpster, he completely started the conflict, and kept egging me on.
--Bryan
cshenk
Jan 3, 2013, 8:33:52 PM1/3/13
to
jmcquown wrote in rec.food.cooking:
Yup. Shocked a few folks by winning a texas chili cookoff once and
later a few elsewhere. I did 'alternative chili' in all cases.
The neatest one was when I got my nimble fingers on 2 lbs live crawfish
and made a white bean version with some of them propped up on the sides
looking like they were sunning and others swimming about (evil grin).
Don't worry, it was very spicy but in different depth layers, not
actually 'hot'.
--
later a few elsewhere. I did 'alternative chili' in all cases.
The neatest one was when I got my nimble fingers on 2 lbs live crawfish
and made a white bean version with some of them propped up on the sides
looking like they were sunning and others swimming about (evil grin).
Don't worry, it was very spicy but in different depth layers, not
actually 'hot'.
--
cshenk
Jan 3, 2013, 8:37:20 PM1/3/13
to
Bryan wrote in rec.food.cooking:
Bryan, I eat korean and thai kimchees not watered down for roundeyes.
I totally get it on the taste vs heat. Sadly chili is one of the areas
where too many fools do not get it. I can assume you are not one of
them from how you present it.
--
I totally get it on the taste vs heat. Sadly chili is one of the areas
where too many fools do not get it. I can assume you are not one of
them from how you present it.
--
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