[veg_grp]was cornbread recipe - now will polenta do

[Guest guest]

Hi Donna and Annie,

These are the brands I can get - any suggestions to which one I should use. The

problem is Annie I have never had cornbread so don't know what it should be like

lol.

http://www.usafoods.com.au/search.php

 

The problem is Annie I have never had cornbread so don't know what it should be

like lol.

 

> Hi Virginia - I don't know - never tried it. I think it may be too

> thick for cornbread. But you could try it, and let us know how it

> came out.

> Annie

[Guest guest]

Hi Virginia - the link doesn't work, so I can't help you there. The cornbread

should almost be like a cake. It should rise about 2 " high in an 8x8 square pan

in the middle, and should curve down on the sides to meet the sides of the pan.

It should have a brownish top and should slice nicely and be a little bit

crumbly and tender as can be. It should be a bit sweet, but not too much. And

it should match nicely with any beans you cook, or any tomatoey dish you make. I

make at least one batch per week. And that is just for the two of us. And I

always have a glass full of it in the mornings - I fill a glass with one piece

crumbled up in it, and add soymilk (vanilla flavored or plain) - I like the Silk

brand, but really any brand will do, and the cornbread will soak up the milk,

and I eat it with a spoon - it sounds crazy, but it is delicious. Plus you get a

full protein from the soy+corn, I believe. I love it hot out of the oven, cut a

slice in half, put a little butter or margarine on each slice and a little bit

of sugar on each slice, and wolf it down. Delicious! Especially good with

lentil soup, or beans cooked up. We get October beans (also called Cranberry

beans) that are especially delicious - much better tasting than pinto beans.

They are very meaty. They do need a lot of salt and pepper added to them when

you dish them out to people. Pass the salt shaker and the pepper mill.

take care,

Annie

 

-

Virginia

Tuesday, November 03, 2009 4:06 AM

Re: [veg_grp]was cornbread recipe - now will polenta do

 

 

Hi Donna and Annie,

These are the brands I can get - any suggestions to which one I should use.

The problem is Annie I have never had cornbread so don't know what it should be

like lol.

http://www.usafoods.com.au/search.php

 

The problem is Annie I have never had cornbread so don't know what it should

be like lol.

 

> Hi Virginia - I don't know - never tried it. I think it may be too

> thick for cornbread. But you could try it, and let us know how it

> came out.

> Annie

 

 

 

 

 

[Guest guest]

Annie, that is one of the most perfect descriptions of corn bread I have ever

read.

Good job!

Nancy C.

[Guest guest]

Thanks for the reply Annie. Sometimes the most crazy sounding things are really

delicious. I used to love dipping raw potato in sugar and then eating it, but I

don't think that is really healthy at all lol

 

Virginia

 

> The cornbread should almost be like a cake. It should rise about 2 "

> high in an 8x8 square pan in the middle, and should curve down on

> the sides to meet the sides of the pan. It should have a brownish

> top and should slice nicely and be a little bit crumbly and tender

> as can be. It should be a bit sweet, but not too much.

[Guest guest]

LOL ! It was making my mouth water just describing it!

 

Annie

 

-

Nancy Curtis

Tuesday, November 03, 2009 8:45 PM

Re: [veg_grp]was cornbread recipe - now will polenta do

 

 

Annie, that is one of the most perfect descriptions of corn bread I have

ever read.

Good job!

Nancy C.