When making cornbread or biscuits and trying to duplicate the recipes your Mama's or Grannies did the most important thing is you have to do is use the same brand /type of flour/cornmeal they used. Theres an amazing difference in brands. Mama used Gold Medal flour, I can't stand it and will use nothing but White Lily..which has been around more than 100 years......Another thing in this area...your older relative probably used 'straight ' or all purpose products rather than self rising...Self rising has flour and leavening mixed in...Straight cornmeal is just that...ground up corn. I THINK the Mexican corn meal would be the same...or maybe just plain flour or meal in your regular brand. I used to get cornmeal ground on a gasoline powered rig at the County Fair and it was very coarse grind....I see plain meal at the store..but prefer to use the self rising, and I still put flour in my corn bread...I measure out about 2 big handfuls of self rising yellow meal and add in a handful of self rising flour....and about a tablespoonful of sugar to help it brown and to help the texture...You can't taste it...I also add 2 eggs instead of 1 , melted butter, and cook it in butter....since reading how unhealthy vegetable shortening is...I fry it in a pone on top of the stove...very low heat and covered..about 10 minutes, then turn over if it's pretty well set in the middle and brown the bottom. To cook a small amount just fry pancake style in butter or something till brown then flip over. Biscuits are cooked the same way....on the stove top. Just melt butter , lay the biscuits in and turn them so the tops are buttered. Cover , keep heat very low. . They cook quickly...When browned, flip over and brown the top....5 to 10 minutes per side.... Be sure and save a goodly slab of cornbread for crumbling up in milk...Sweet milk or buttermilk...I reheat the leftover 'pone' for this....Hubby will occasionally eat biscuit and milk...Yuck. Jeannie T ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ On Sun, 10 Oct 2010 10:08:13 +0000 (UTC) *paula* <freckletoes@comcast.net> writes: > oh for corn sakes.... dug out mom's old cookbook and found a recipe > for cornybread using scalded milk. Anyone ever hear of this. It was > so simple...no flour...just baking powder/salt/corn meal/scalded > milk/egg. I am trying to duplicate my Gramma Ruth's cornybread....it > was grainy...and sorta dry. But I'll be dang diddley durned - I > can't get it right. Am just about to die for some of Gramma's > cornybread covered with gravy!! > > paula in sw fla usa....it's finally cool enough to cook > xoxoxo > > > > ------------------------------- > To unsubscribe from the list, please send an email to > SOUTHERN-CHAT-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > > ____________________________________________________________ Globe Life Insurance $1* Buys $50,000 Life Insurance. Adults or Children. No Medical Exam. http://thirdpartyoffers.juno.com/TGL3141/4cb286148dcba2131cm06duc

You reminded me of something my daughter said. My mother always dipped her biscuit tops in the grease, then turned them over in the pan. This was to brown the tops. She did it, so I have always done it too. Now, my daughter does the same thing. She said someone saw her do that and asked her why she did it. She explained why, but said her mother and grandma had done it so she did too. So, the tradition continues. <g> Emma > To: southern-chat@rootsweb.com > Date: Sun, 10 Oct 2010 22:54:54 -0500 > From: askgranny@juno.com > Subject: Re: [SOUTHERN-CHAT] scalded milk cornbread???. > > Biscuits are cooked the same way....on the stove top. Just melt butter , > lay the biscuits in and turn them so the tops are buttered. Cover , keep > heat very low. . They cook quickly...When browned, flip over and brown > the top....5 to 10 minutes per side.... Be sure and save a goodly slab of > cornbread for crumbling up in milk...Sweet milk or buttermilk...I reheat > the leftover 'pone' for this....Hubby will occasionally eat biscuit and > milk...Yuck. Jeannie T > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ >

JeanneT...... what have you read about oil? golly gee willikers - we need to know this stuff. I don't like cooking with oil - I guess cuz I never learned how. I don't like olive oil at all - tastes funny to me. Lots of people dip their bread in olive oil/spices but GAK!! I'll take a piece of bread with butter..and not fake butter (which should not be called butter at all). I saw milk at the store that had fish oil in it...fish oil! Why would anyone thing of squeezin' the juice out of a fish and then puttin' it in good milk?? Oh PTAW!! never mind,,,, I don't want to know. paula in sw fla usa.... I'm makin' myself sick xoxoxo ----- Original Message ----- From: askgranny@juno.com To: southern-chat@rootsweb.com Sent: Sunday, October 10, 2010 11:54:54 PM Subject: Re: [SOUTHERN-CHAT] scalded milk cornbread???. When making cornbread or biscuits and trying to duplicate the recipes your Mama's or Grannies did the most important thing is you have to do is use the same brand /type of flour/cornmeal they used. Theres an amazing difference in brands. Mama used Gold Medal flour, I can't stand it and will use nothing but White Lily..which has been around more than 100 years......Another thing in this area...your older relative probably used 'straight ' or all purpose products rather than self rising...Self rising has flour and leavening mixed in...Straight cornmeal is just that...ground up corn. I THINK the Mexican corn meal would be the same...or maybe just plain flour or meal in your regular brand. I used to get cornmeal ground on a gasoline powered rig at the County Fair and it was very coarse grind....I see plain meal at the store..but prefer to use the self rising, and I still put flour in my corn bread...I measure out about 2 big handfuls of self rising yellow meal and add in a handful of self rising flour....and about a tablespoonful of sugar to help it brown and to help the texture...You can't taste it...I also add 2 eggs instead of 1 , melted butter, and cook it in butter....since reading how unhealthy vegetable shortening is...I fry it in a pone on top of the stove...very low heat and covered..about 10 minutes, then turn over if it's pretty well set in the middle and brown the bottom. To cook a small amount just fry pancake style in butter or something till brown then flip over. Biscuits are cooked the same way....on the stove top. Just melt butter , lay the biscuits in and turn them so the tops are buttered. Cover , keep heat very low. . They cook quickly...When browned, flip over and brown the top....5 to 10 minutes per side.... Be sure and save a goodly slab of cornbread for crumbling up in milk...Sweet milk or buttermilk...I reheat the leftover 'pone' for this....Hubby will occasionally eat biscuit and milk...Yuck. Jeannie T ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ On Sun, 10 Oct 2010 10:08:13 +0000 (UTC) *paula* <freckletoes@comcast.net> writes: > oh for corn sakes.... dug out mom's old cookbook and found a recipe > for cornybread using scalded milk. Anyone ever hear of this. It was > so simple...no flour...just baking powder/salt/corn meal/scalded > milk/egg. I am trying to duplicate my Gramma Ruth's cornybread....it > was grainy...and sorta dry. But I'll be dang diddley durned - I > can't get it right. Am just about to die for some of Gramma's > cornybread covered with gravy!! > > paula in sw fla usa....it's finally cool enough to cook > xoxoxo > > > > ------------------------------- > To unsubscribe from the list, please send an email to > SOUTHERN-CHAT-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > > ____________________________________________________________ Globe Life Insurance $1* Buys $50,000 Life Insurance. Adults or Children. No Medical Exam. http://thirdpartyoffers.juno.com/TGL3141/4cb286148dcba2131cm06duc ------------------------------- To unsubscribe from the list, please send an email to SOUTHERN-CHAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message