Corn Bread Emergency

Nancy Young said:

"Nancy1" <[email hidden]> wrote

Quoted message said:

Lots of people I know make it still at regular intervals, not just
holidays:

Iowa Scalloped Corn

Funny thing is, this thread is the first I'm hearing of it.
Sure didn't grow up with it, that's for sure.

nancy

Yeah, but we're in I-o-way, the corn state. LOL.

N.

On Mon 05 Dec 2005 10:40:54a, sf wrote in rec.food.cooking:

Quoted message said:

That's almost exactly the way I make it, Wayne... yummy stuff!

I figured there were a lot of people around who still made this stuff. I
didn't happen to make it for Thanksgiving this year. I may just make it this
week.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Mon 05 Dec 2005 11:08:30a, hob wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Dec 2005 11:42:46p, Thus Spake Zarathustra, or was it hob?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Sat 03 Dec 2005 08:50:23p, Thus Spake Zarathustra, or was it
> Gregory Morrow?
>
> > I only buy creamed corn these daze to add to cornbread, I am
> > actually old enough to remember when creamed corn was served as a
> > side dish...
>
> Me, too.
>
> > And does anyone remember when scalloped corn was a side dish at
> > every holiday table? It's an old - fashioned dish that I think is
> > long overdue for a comeback...
>
> I still make it. It's a delightful dish!

My mother used to make it - - but the recipe was lost - and oddly
enough, I have never found a simple scalloped corn recipe in any of
my many cookbooks. My attempts do not hit the mark.

Would you be so kind as to share your recipe for scalloped corn? It
would be deeply appreciated.

I'd be happy to. There are many variations of scalloped corn, most of
which involve crushed cracker crumbs of some sort. I like this one
because it doesn't use as many cracker crumbs as some, and that it uses
both cream- style and whole kernal corn.

1 egg
Salt to taste
Pepper to taste
1 can (15 ounce) cream-style corn
1 can (15 ounce) golden whole kernel corn (drained, but reserve 3
tablespoons liquid)
2 tablespoons Butter
1/3 cup half and half (milk and cream)
24 to 30 soda crackers, crushed, divided
Beat egg in a bowl with a fork until frothy. Blend in seasonings,
reserved liquid and corn. Add chunks of butter, cream, and half the
cracker crumbs; mix well.

Turn into a buttered 1 quart casserole. Top with reserved crumbs and
dot generously with butter.

Bake at 350 F. 35-40 minutes.

Thanks -

(BTW - It looks like what I remember my mother using.)

You're very welcome. Hope you enjoy it!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Nancy1" <[email hidden]> wrote

Quoted message said:

Nancy Young wrote:

Quoted message said:

Quoted message said:

Funny thing is, this thread is the first I'm hearing of it.
Sure didn't grow up with it, that's for sure.

Quoted message said:

Yeah, but we're in I-o-way, the corn state. LOL.

(laugh!) Got a point there.

In article <[email hidden]>,

Wayne Boatwright said:

This comes too late to save the day, um, dinner, but cornbread can be
successfully made without eggs. Hopefully you're making buttermilk
cornbread, and would add a bit more more milk and perhaps an extra 1/4
teaspoon baking soda. Should be fine.

Thank you. I ended up just making the beans into soup to solve the
problem. We did a clean out the fridge vegetable soup that was lovely,
and the next day I made the rest of the beans (that weren't put into the
soup) into a meal with sausage, onion, tomato and rice.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Tara said:

I prefer it without eggs -- I get a denser, less cakey cornbread. I
use the recipe off the back of the Martha White package. Hopefully
you can adapt it. From marthawhite.com:

Martha White Country-Style Cornbread

Prep Time: 10 minutes (Ready in 35 minutes)

2 cups Martha White® Self-Rising Corn Meal Mix
1 3/4 cups buttermilk*
1/4 cup oil or melted shortening

1 Heat oven to 450 degrees F. Grease 9-inch ovenproof
skillet or 9-inch square pan; place in oven to heat.
2 . In large bowl, combine all ingredients; mix well. Pour
batter into greased pan.
3 . Bake at 450 degrees F. for 20 to 25 minutes or until
golden brown.

8 Servings

Thank you for the recipe! I received it too late to use it, so
modified the meal. I will try this sometime, though.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Pandora said:

Cornbread doesn't need eggs, IMHO. It is a bread, not a cake!
I always make my bread without eggs.

I think you may not be familiary with American cornbread, it is a
quick bread, not a yeast bread. Although, I also have a recipe for a
very rich egg bread that I make for holidays and special meals, and it
has three eggs in it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

hob said:

My mother used to make it - - but the recipe was lost - and oddly enough, I
have never found a simple scalloped corn recipe in any of my many cookbooks.
My attempts do not hit the mark.

Try a Betty Crocker cookbook, or a children's cookbook, that was my
first introduction to this dish. I made it a lot when I was a kid,
though it's been quite a while since I've had it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

aem said:

One of the cool things about cornbread is that the recipe variations
lead to such distinguishable results. This one's fluffy, that one's
dense. This one's sweet, that one's not. This one is crusty, that
one's cake-like. I just wish that people would be more usefully
descriptive about them. Everyone says, oh, this is just so delicious.
Too few say, this one is good with stews or beans because it's firm and
holds together, this one is good for breakfast, this one is the best
receptacle for honey -- or whatever it really is. -aem

I think this is true. I make one that is lighter than most Southern
versions, and unashamedly so. We like it this way. It is very good
crumbled into split pea soup or chili, but is also good spread with
honey butter. It doesn't keep very well, though, and a day later is the
most I'd eat it. It has a sweetness to it from honey, but is not overly
sweet.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Nancy1 replied to Nancy Young:

Quoted message said:

Quoted message said:

Quoted message said:

Iowa Scalloped Corn

Funny thing is, this thread is the first I'm hearing of it.
Sure didn't grow up with it, that's for sure.

nancy

Yeah, but we're in I-o-way, the corn state. LOL.

Both my parents were from Iowa. Now I've got that song ("That's where the
tall corn grows"😉 running through my head. Thanks a LOT! :-)

Bob

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

hob said:

My mother used to make it - - but the recipe was lost - and oddly

enough, I

Quoted message said:

Quoted message said:

have never found a simple scalloped corn recipe in any of my many

cookbooks.

Quoted message said:

Quoted message said:

My attempts do not hit the mark.

Try a Betty Crocker cookbook, or a children's cookbook, that was my
first introduction to this dish.

Thanx - however, the recipe from the Red BC (1973) has a lot more stuff in
it than did mother's;

and the recipe from the red/white checked BC (1948) on uses either creamed
OR canned corn.

Wayne's recipe uses a can of each and no mustard, peppers, etc.; a simple
scalloped corn base recipe, pretty much how I remember it being made.

thanx again...

I made it a lot when I was a kid,

Quoted message said:

though it's been quite a while since I've had it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Mon 05 Dec 2005 01:23:49p, Thus Spake Zarathustra, or was it Ranee
Mueller?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

This comes too late to save the day, um, dinner, but cornbread can be
successfully made without eggs. Hopefully you're making buttermilk
cornbread, and would add a bit more more milk and perhaps an extra 1/4
teaspoon baking soda. Should be fine.

Thank you. I ended up just making the beans into soup to solve the
problem. We did a clean out the fridge vegetable soup that was lovely,
and the next day I made the rest of the beans (that weren't put into the
soup) into a meal with sausage, onion, tomato and rice.

Glad you found a good solution!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

hob said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

hob said:

My mother used to make it - - but the recipe was lost - and oddly

enough, I

Quoted message said:

Quoted message said:

have never found a simple scalloped corn recipe in any of my many

cookbooks.

Quoted message said:

Quoted message said:

My attempts do not hit the mark.

Try a Betty Crocker cookbook, or a children's cookbook, that was my
first introduction to this dish.

Thanx - however, the recipe from the Red BC (1973) has a lot more stuff in
it than did mother's;

and the recipe from the red/white checked BC (1948) on uses either creamed
OR canned corn.

Minor nit here. Betty Crocker did not publish the first cookbook
until 1950 and has never had a red/white checked cover. It was
probably a Better Homes and Gardens since I did see a 1948 copyright
date on my slightly later book. I have a collection of BC cookbooks.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

The Cook said:

hob said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"hob" <[email hidden]> wrote:

> My mother used to make it - - but the recipe was lost - and oddly

enough, I

Quoted message said:

> have never found a simple scalloped corn recipe in any of my many

cookbooks.

Quoted message said:

> My attempts do not hit the mark.

Try a Betty Crocker cookbook, or a children's cookbook, that was my
first introduction to this dish.

Thanx - however, the recipe from the Red BC (1973) has a lot more stuff in
it than did mother's;

and the recipe from the red/white checked BC (1948) on uses either creamed
OR canned corn.

Minor nit here. Betty Crocker did not publish the first cookbook
until 1950 and has never had a red/white checked cover. It was
probably a Better Homes and Gardens since I did see a 1948 copyright
date on my slightly later book. I have a collection of BC cookbooks.

--
Susan N.

Correct. BH & G = Red & White.

N.

The Cook said:

hob said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"hob" <[email hidden]> wrote:

> My mother used to make it - - but the recipe was lost - and oddly

enough, I

Quoted message said:

> have never found a simple scalloped corn recipe in any of my many

cookbooks.

Quoted message said:

> My attempts do not hit the mark.

Try a Betty Crocker cookbook, or a children's cookbook, that was my
first introduction to this dish.

Thanx - however, the recipe from the Red BC (1973) has a lot more stuff in
it than did mother's;

and the recipe from the red/white checked BC (1948) on uses either creamed
OR canned corn.

Minor nit here. Betty Crocker did not publish the first cookbook
until 1950 and has never had a red/white checked cover. It was
probably a Better Homes and Gardens since I did see a 1948 copyright
date on my slightly later book. I have a collection of BC cookbooks.

--
Susan N.

Correct. BH & G = Red & White.

N.

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

hob said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"hob" <[email hidden]> wrote:

> My mother used to make it - - but the recipe was lost - and oddly

enough, I

Quoted message said:

> have never found a simple scalloped corn recipe in any of my many

cookbooks.

Quoted message said:

> My attempts do not hit the mark.

Try a Betty Crocker cookbook, or a children's cookbook, that was my
first introduction to this dish.

Thanx - however, the recipe from the Red BC (1973) has a lot more stuff

in

Quoted message said:

Quoted message said:

it than did mother's;

and the recipe from the red/white checked BC (1948) on uses either

creamed

Quoted message said:

Quoted message said:

OR canned corn.

Minor nit here. Betty Crocker did not publish the first cookbook
until 1950 and has never had a red/white checked cover. It was
probably a Better Homes and Gardens since I did see a 1948 copyright
date on my slightly later book. I have a collection of BC cookbooks.

I think you're right on - the red-white cookbok is a BHG..

Quoted message said:

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

The Cook said:

hob said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"hob" <[email hidden]> wrote:

> My mother used to make it - - but the recipe was lost - and oddly

enough, I

Quoted message said:

> have never found a simple scalloped corn recipe in any of my many

cookbooks.

Quoted message said:

> My attempts do not hit the mark.

Quoted message said:

Minor nit here. Betty Crocker did not publish the first cookbook
until 1950 and has never had a red/white checked cover. It was
probably a Better Homes and Gardens since I did see a 1948 copyright
date on my slightly later book. I have a collection of BC cookbooks.

--
Susan N.

Um, my 1960 Betty Crocker Cookbook has a red and white checked cover.

Jude said:

The Cook said:

hob said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...
> In article <[email hidden]>,
> "hob" <[email hidden]> wrote:
>
> > My mother used to make it - - but the recipe was lost - and oddly
enough, I
> > have never found a simple scalloped corn recipe in any of my many
cookbooks.
> > My attempts do not hit the mark.
>

Quoted message said:

Minor nit here. Betty Crocker did not publish the first cookbook
until 1950 and has never had a red/white checked cover. It was
probably a Better Homes and Gardens since I did see a 1948 copyright
date on my slightly later book. I have a collection of BC cookbooks.

--
Susan N.

Um, my 1960 Betty Crocker Cookbook has a red and white checked cover.

Don't think so unless you made a cover for it from red/white gingham.
Here is a link to a picture from the 1991 Betty Crocker 40th
Anniversary Cookbook. I do not see any 1960 copyright dates or
red/white checked cover.

http://tinypic.com/i7937p.jpg

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Quoted message said:

Quoted message said:

Quoted message said:

Minor nit here. Betty Crocker did not publish the first cookbook
until 1950 and has never had a red/white checked cover. It was
probably a Better Homes and Gardens since I did see a 1948 copyright
date on my slightly later book. I have a collection of BC cookbooks.

--
Susan N.

Um, my 1960 Betty Crocker Cookbook has a red and white checked cover.

Don't think so unless you made a cover for it from red/white gingham.
Here is a link to a picture from the 1991 Betty Crocker 40th
Anniversary Cookbook. I do not see any 1960 copyright dates or
red/white checked cover.

http://tinypic.com/i7937p.jpg

-

Well, gee, my eyes must be playing tricks on me. I'm holding the damn
bookin my hand and it sure looks like red and white gingham to me. But
I'm sure some random person on Usenet knows more about my cookbook than
I do. I stand corrected. Confused, since I'm holding a red and white
checked book that says "Betty Crocker Cookbook" on the cover, but
definitely wrong about what book it is and what it looks like. I feel
very silly for trusting my eyesight instead of posting a question about
what my book looks like.

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

>
> Minor nit here. Betty Crocker did not publish the first cookbook
> until 1950 and has never had a red/white checked cover. It was
> probably a Better Homes and Gardens since I did see a 1948 copyright
> date on my slightly later book. I have a collection of BC cookbooks.
>
> --
> Susan N.

Um, my 1960 Betty Crocker Cookbook has a red and white checked cover.

Don't think so unless you made a cover for it from red/white gingham.
Here is a link to a picture from the 1991 Betty Crocker 40th
Anniversary Cookbook. I do not see any 1960 copyright dates or
red/white checked cover.

http://tinypic.com/i7937p.jpg

-

Well, gee, my eyes must be playing tricks on me. I'm holding the damn
bookin my hand and it sure looks like red and white gingham to me. But
I'm sure some random person on Usenet knows more about my cookbook than
I do. I stand corrected. Confused, since I'm holding a red and white
checked book that says "Betty Crocker Cookbook" on the cover, but
definitely wrong about what book it is and what it looks like. I feel
very silly for trusting my eyesight instead of posting a question about
what my book looks like.

Is it pictured here? http://www.cookbkjj.com/college/betty_crocker.htm

Ms P