Date: Thu, 07 Feb 2002 
From: Sibyl Smirl 
To: anglican@list.stsams.org
Subject: Cornbread/Re: Anglican chili again

Sherri Butler wrote:
> I could tell you all that no real Southerner puts sugar in his 
> cornbread, but you would all say who eats cornbread? 

In the borderland country, this redneck grew up eating cornbread, then making
it, both with and without sugar, just as, north of Texas and southwest of the
northeast, I grew up eating chili with and without beans, and catching a lot of
both attitudes (I do happen to think chili belongs to the ROT, and other people
ought to call it something else, at least "chili with beans").  I do seem to
remember doing the cornbread/sugar thing here at least briefly some other time,
but maybe it was on IRC.

-------------------------------
From: klewis

> In the borderland country, this redneck grew up eating cornbread, then making 
> it, both with and without sugar, just as, north of Texas and southwest of the
> northeast, I grew up eating chili with and without beans, and catching a lot of
> both attitudes 

I've lived in several different parts of the South, and cornbread (like
everything else) varies by region.  My paternal grandmother who was from
western North Carolina made thin cornbread, fried in a skillet or baked in
the skillet. She used white cornmeal.  My SC native mother used yellow, and
it was more cakelike.  Don't think either of them used sugar.  When I lived
on the Eastern Shore of Maryland, I attended church in a little rural
village (Quantico), where the church ladies put on two big dinners a year
(fried oysters in October, and muskrat <ick> in January.  Both accompanied
by cornbread that was very dense and moist, almost wet, made from white
cornmeal and sweet.  They also served Maryland Beaten Biscuits--no
leavening, and literally beaten with a hammer and then formed into a ball
shape for baking...

Ah, Southern cooking.....

Peace,

Kris

-------------------------------
From: Sherri Butler 

klewis
> I've lived in several different parts of the South, and cornbread
> (like everything else) varies by region

Exactly. And even within regions - it may be more of variance by family than
locale on some things.

> My paternal grandmother who was from western North Carolina made 
> thin cornbread, fried in a skillet or baked in the skillet.

I love it either way, but it's been ages since I've had any that was fried. I
can taste my great-aunt's just thinking about it.

> where the church ladies put on two big dinners a year
> (fried oysters in October, and muskrat <ick> in January.

Um, so how *was* the muskrat? Eew. I suppose it's not much different from
eating squirrels, as some people around here still may do.
Sherri

-------------------------------
From: Sibyl Smirl 
To: anglican@list.stsams.org
Subject: Re: Cornbread/Re: Anglican chili again

Sherri Butler wrote: 
> Um, so how *was* the muskrat? Eew. I suppose it's not much different from
> eating squirrels, as some people around here still may do.
> Sherri

I've never eaten muskrat, but squirrel is _fine_ eating!  Haven't had any
recently, because I can't stand to kill anything bigger than a snake, myself,
and you can't buy it in the stores, but I sure do wish I had some fried by my
mother right now!

-------------------------------
From: klewis

Sheri wrote:
> Um, so how *was* the muskrat? Eew. I suppose it's not much different from
> eating squirrels, as some people around here still may do.
> Sherri

Well, I've never eaten squirrel, and I never tasted the muskrat  It looked
disgusting--it was kind of stringy looking, and there were still bones in
it.  Eeeewww.  But people came from as far way as Baltimore every year to
eat it.  There's no accounting for taste, I guess.

Peace,
Kris

-------------------------------
From: Sibyl Smirl 
klewis@smcvt.edu wrote:
> --it was kind of stringy looking, and there were still bones in
> it.  Eeeewww.  

You don't eat other meat that still has bones in it?  Like chicken, ribs, T-bone?