What's for Dinner Tonight?

[tamor]

Originally Posted by rgcraig

What did you think of Horse Creek?

It was great! I thought I was lost. I drove to where I thought it was and turned around and went back toward town. I called Sherri and there is like absolutely no cell phone service there. She found one spot she could talk to me and tell me how to get there.

It felt like we were at a cabin in the mountains or something. Very nice and peaceful. I think we are going to start using occasionally for church outings.

Originally Posted by rgcraig

Maybe you need to say the Cajun way because most Southerners don't.

I don't think Cajun's fix cornbread. I fix cornbread the Southern way because that's how it is done in South Carolina and that is the real south, even if I don't ever want to live there again.

[berkeley]

Someones info is WRONG!!

In the United States, Northern and Southern corn bread are different because they generally use different types of corn meal. Northern cooks tend to use yellow corn meal and Southern aficionados generally prefer white. They also prefer different flavorings of cornbread, with the North having a preference for sweetness and adding sugar or molasses, while saltier tastes prevail in the South, and thus favor the addition of frying the bread with such additions as cracklins. In Vermont, ground nutmeg is often added, and day-old "Johnny cake" is crumbled and served with cold milk similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels, jalapeño peppers and topped with shredded cheese.

A typical contemporary northern U.S. cornbread (referred to in the South as "Yankee Cornbread") recipe contains half wheat flour, half cornmeal, milk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than its more traditional southern counterpart. In the border states and parts of the Upper South, a cross between the two traditions is known as "light cornbread."

Originally Posted by rgcraig

I was going to mention that - - sweetened the veggies, but not the cornbread.

SPOKEN LIKE A TRUE SOUTHERN LADY WHO IS IN THE KNOW!

[tamor]

Originally Posted by SarahElizabeth

My grandmother used to put a little sugar in vegetables sometimes - but very little. Say maybe in purple hull peas or a little when she boiled sweet corn to make it a little sweeter.

This I will do. A little sugar in the green beans and other veggies. Never cornbread - that would taste like cake!

[Sherri]

Originally Posted by tamor

I did good. I don't like pie. I don't like blueberry. I don't like strawberry. I don't like coconut. Soooo, I ate that chocolate truffle that Ms Janet made and a brownie.

But I know that you'll NEVER guess what I have to munch on at home!!

Ummm......homemade macadamia cookies??? How did I know?

Originally Posted by SarahElizabeth

The southern way is to make it with buttermilk and no sugar the way other Southerners here have said. Case closed!!!!

You're wrong deary, but I understand why you deny this truth, it is because you're a Yankee.

[tamor]

Originally Posted by Sherri

[/B]Ummm......homemade macadamia cookies??? How did I know?

Spoken like a true prophetess!!!

OOPS, wrong quote below. I meant to copy the one about the sugar tastes for the north and the saltier tastes for the south. Sorry.

Originally Posted by Berkeley

Someones info is WRONG!!

GOOD POST - SALTIER TASTES for the south - sweeter for the north. Also, we make DRESSING in the south for our Thanksgiving dinner. There's no STUFFING a turkey - that's northern silliness to a true southerner.

[Sherri]

Originally Posted by Berkeley

Someones info is WRONG!!

Thank you, Berk, for settling this issue. NO SUGAR IN THE CORNBREAD IN TENNESSEE!!! South Carolina doesn't count as the "south"; it's the east coast.