[bksvol-discuss] Re: OT Southern Corn Bread Recipe
- From: Valerie Maples <vlmaples@xxxxxxxxxxxxx>
- To: bksvol-discuss@xxxxxxxxxxxxx
- Date: Sat, 2 Jan 2010 00:05:40 -0600
Oh, no, no, no, Kim! I knew you were not offended. i was speaking to others
who might silently object since it is off topic (though appropriately marked)
and we have a fair number of Jewish list members, of course of varying degrees
of observance.
Always a pleasure "talking" to you, Kim! Smiles.
Valerie
On Jan 1, 2010, at 11:47 PM, Kim Friedman wrote:
> Hi, Valerie, first of all, I wish to make it clear I was not offended in the
> least. The unfortunate thing about emails is that you have to guess about the
> spirit in which it was sent. Mine was just a comment and a little bit of
> gentle kidding because, I for one would eat your cornbread like a shot, but
> people keeping kosher would be deprived unless they decided to cheat. I
> wasn't raised in an observant household. My mother made pork chops which I
> love to eat. I am the member of the family who likes pork, sausages of nearly
> all sorts (haven't tried haggis because the ingredients in it are things I
> don't care to contemplate [not for the faint of heart or stomach and won't
> tell you].), bacon, ham, etc. I've tried spam, and I don't think I like it
> although would eat it if disguised. I'm sorry you thought I was offended. I
> will try harder to make myself clear. Regards, Kim.
>
> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Maples
> Sent: Friday, January 01, 2010 9:34 PM
> To: bksvol-discuss@xxxxxxxxxxxxx
> Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe
>
> Very true! Do not mean to offend anyone. I used soy milk; would that be
> better than cow's milk? Or is anything from pork family unclean? I used to
> babysit for a Hassidic Jewish family, but that was almost 30 years ago. We
> used paper plates and food set out if I had to feed the kids while mom and
> dad were gone.
>
> Valerie
>
>
> On Jan 1, 2010, at 11:16 PM, Kim Friedman wrote:
>
>> Hi, I think I saw something similar called spider corn bread because a
>> frying pan or skillet was used and another word for skillet is spider.
>> This sounds scrumptious, but I must warn you, Valerie, Orthodox Jews are
>> unlikely to eat this unless they don't mind cheating (smile). I wouldn't
>> mind eating this with butter and honey. Yum. Regards, Kim.
>>
>> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
>> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Susan
>> Sent: Friday, January 01, 2010 3:07 PM
>> To: bksvol-discuss@xxxxxxxxxxxxx
>> Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe
>>
>> Thanks hone! I will treasure this! I have something similar to this recipe
>> but no cast iron skillet! Ha ha!
>>
>> Susan
>>
>> From: bksvol-discuss-bounce@xxxxxxxxxxxxx
>> [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Maples
>> Sent: Friday, January 01, 2010 5:02 PM
>> To: bksvol-discuss@xxxxxxxxxxxxx
>> Subject: [bksvol-discuss] Re: OT New Year's Traditions
>>
>> Mom's Cornbread
>>
>> 2-3 tablespoons bacon grease solids (not already melted)
>> 1 cup white self rising cornmeal
>> 1 large egg
>> 1 cup milk
>>
>> Put your 2-3 tablespoons bacon grease solids (not already melted) grease in
>> cold (well seasoned small cast iron) skillet and place it in the oven WHILE
>> preheating the oven to 400
>>
>> I do the next step in a 2 cup glass measuring cup. It should be in glass,
>> and not too large if you do not have something similar.
>>
>> Combine 1 cup white self rising cornmeal and one large egg until lumpy. A
>> minute or so after the oven has reached its desired temp (so the grease will
>> be hot enough for the next step), add 1/3 cup milk at a time, stirring the
>> batter well between each addition. Once the batter is well mixed, remove
>> skillet from oven and pour most of the grease into the batter, leaving
>> enough to lubricate the pan. You know the grease was hot enough if it
>> sizzles when added to the batter and again when you pour the mixture into
>> the pan. (This sometimes takes a few batches to gauge while learning the
>> technique.) Stir quickly into the mix the batter until well mixed (but
>> trying not to allow the pan to cool much) and then pour in the hot greased
>> cast iron skillet.
>>
>> Bake at 400° for about 18 minutes, until edges pull away. I place a dinner
>> plate over the skillet and turn upside down immediately after taking out of
>> oven. If it sticks, your pan needs more seasoning.
>>
>> Doug likes his middle soft, so we only cook about 16 minutes, his mom likes
>> hers dryer,so she cooks up to 20 min. Without sight, I would guide cook
>> times by desired result and play in subsequent preparations.
>>
>> We butter (or smart spread) our tops and bottoms so they reheat better, his
>> mom slices hers in the middle and adds a pat of whatever there. personal
>> preferences.
>>
>> Enjoy!
>>
>> Valerie
>>
>> On Jan 1, 2010, at 3:27 PM, Susan wrote:
>>
>>> Hope you'll share the corn bread recipe!
>>>
>>> sSusan
>>>
>>
>>
>>
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>
>
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