Coupon from TSWLTH

Beverly

As you know, I am always ready and willing to aid and abet the acquisition of more stash.

I got my little stove yesterday. The 24" range with the radiant heating top and self-cleaning oven, and it is cute as a bug's ear. It fits along the wall with my little 18" portable dishwasher, and suddenly the kitchen looks so much bigger! I turned on the burners (to see if they work, of course) and was astonished at how quickly they respond to the controls.

Nothing in the materials that came with it say anything about not using cast-iron cookware. I know I can use it in the oven, of course, but I guess I can use it on the top, too. It did say not to "slide" pots, but to place and lift. I do use a cast-iron skillet in the oven to make cornbread - heat the empty pan and when it's really hot, put some grease and the cornbread batter in it, and put it back in the oven. Makes really good cornbread. I also add one more egg to the batter because it's not so crumbly that way.

Or substitute semolina for the white flour.

Joy Beeson

Semolina is the pasta flour, isn't it? I wouldn't have thought to use it. The second egg makes the bread more "spongy" though. I like it that way.

Well, I am glad you got your new stove, I hope it brings you many a year of happy, good service without problems..

me

if you like it a little sweet and less crumbly (more like cake, which i do occasionally)

i have experimented by substitute(add) half a quantity of yellow cake mix

robb

Thank you. Me, too.

Yes; I tried pasta flour when I didn't have any high-gluten flour, and liked it so much I stopped buying high-gluten flour. I gather that there's another "semolina" made of soft wheat and used for breakfast cereal; probably like our Cream of Wheat.

Pasta semolina is made of golden-durham wheat; I'd like to try whole-grain golden-durham flour. On our last visit to the restored mill in a nearby park, the miller ground white-wheat flour to my order (and put in more than twenty dollars worth of time doing it!), which suggested to me that he'd grind grain I brought with me, but I haven't the slightest idea where I'd find food-grade golden durham, so I didn't ask. Not to mention that I suspect that he wouldn't grind less than fifty pounds -- switching from one grain to another wastes a good bit of flour. (I didn't have the nerve to ask what he did with the mixed flour.)

Fifty pounds is a *lot* of flour, and wouldn't fit in the cooler I'd brought to bring it home in. But we went to the Cheese House afterward.

Joy Beeson

Donna German would probably know, if anyone did. She used to have a newsletter for bread machine users, in addition to the series of cookbooks she did for Nitty Gritty Books. (I was so proud to have a bread recipe in one of them.) She really got into the alternative recipes and sources, especially for people with allergies and special dietary requirements. Don't know where she is now, though. (Which always makes me a little nervous - people leave this plane of existance without warning.)

Just don't let my Granddaddy know that you put wheat flour of any sort in with the cornmeal or he will come back and haunt your kitchen!!! That was blasphemy in his eyes! :-)

Erin

Ummm.....I've never seen a recipe for cornbread that didn't have some wheat flour in it. I didn't think it would make "bread" without. With cornmeal alone, it would be a sort of pudding, wouldn't it? Dry pudding....

Sounds to me like you would have mush. (Cornmeal Mush).

*********************** Fried Cornmeal Mush

2 3/4 cups water

1 cup cornmeal 1 teaspoon salt 1 teaspoon sugar 1 cup cold water Bring 2 3/4 cups water to a boil in saucepan. Combine remaining ingredients in a mixing bowl. Gradually add cornmeal mixture to the boiling water, stirring constantly. Cook until the mixture thickens, stirring frequently. When thickened, cover, turn heat to lowest settings, and cook for 20 to 25 minutes. Pour into a small loaf pan. Cool then chill thoroughly in the refrigerator. (overnight is best) To unmold the cornmeal mush, loosen edges with a spatula. Turn out onto a cutting board. Cut into 1/2-inch slices, dip into extra cornmeal. Fry in a small amount of hot bacon drippings or a combination of oil and bacon drippings. Turn to brown both sides. Serve with butter and hot syrup. Delicious with bacon and eggs, too. Wrap unused cornmeal mush in plastic wrap and store in refrigerator.

*****************************************

me

No, I don't use any flour when I make cornbread. The recipe is on the package of cornmeal mix.

2 Cups self rising cornmeal 1 egg 1/4 cup shorting----I use cooking oil 1/2 cup milk

Mix, should be as thick as cake batter, and cook in a pan that has been sprayed with Pam OR greese the pan you will use. Bake at 400 degrees for 30 min.

If you bake it in a small iron frying pan it will be crisper, but most of the time I use a 9" square cake pan and bake it until the top looks crispy brown.

Great with Pinto beans and sweet onion. .

m

I'm glad to hear you got your new stove. You must be in your glory. Here's 2 recipes for corn bread without flour. Juno

If you don't have buttermilk just add some lemon juice or vinegar ( about 1 or 2 tablespoons. to regular milk

Grandma's 365-Day Buttermilk Cornbread

• 3 tablespoons bacon drippings * 2 eggs * 1-1/2 cups corn meal * 1 teaspoon salt * 1/2 teaspoon baking soda * 1-1/4 cups buttermilk

This cornbread is best baked in a 10-inch cast-iron skillet but if you don't have one, a Pyrex dish will do just fine. If you halve this recipe, use an 8-inch square dish; if not, use a 9x13-inch dish or pan.

Preheat oven to 400°F.

Put the bacon drippings in your baking dish or skillet and let them melt while the oven is preheating and you're mixing up the batter.

Beat the eggs in a medium bowl until frothy. Add the corn meal, salt and baking soda, and stir to thoroughly combine. Add the buttermilk and stir well. Remove the hot pan from the oven. Swirl the pan to make sure it is coated with melted bacon drippings, and pour the bacon drippings into the batter. Stir well to combine.

Pour the batter into the pan, and bake 25 to 30 minutes. Cornbread will begin to pull away from the sides of the pan.

Buttermilk Cornbread (without Flour)

• 2 cups corn meal (white or yellow) * 1-1/2 teaspoon baking powder * 1/2 teaspoon baking soda * 1 teaspoon salt * 1 Egg, lightly beaten * 1-1/2 cups buttermilk * 2 tablespoons melted shortening or vegetable oil

Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.

Thanks. I'll skip the one with the bacon grease. ;-) Marie Callendar's uses that, I think -- can't eat their cornbread. :(

I double the eggs, too - use two of them, and I cook the cornbread in a hot iron skillet in the oven. But I've never made it without a little white flour. Of course, I have to adjust baking recipes here, since I'm at about 5K ft. above sea level. The first cake I ever made here was a real adventure. It went from towering above the cake pan to a short solid brick during the baking period.

The new little stove is soooo cute, and it works really well. Heats up and cools down fast on the burners. Have yet to try the oven. Well, it's in the high 90s here. Amazingly, my largest cookie sheets fit the oven. No problems there. I don't have a pan too big for it.

Welcome back.

Thanks, It's always good to come home. I've got to get my body moving here. I need something for a wedding in the middle of September and plan on going back to the Cape for labor day weekend. Juno

That sounds like my DM's recipe, and also mine. When we moved to Chicago soon after my ex was discharged from service, I went to the grocery store and after searching the entire aisle of baking supplies, I asked for "self-rising" cornmeal and flour. Mind you, this was a Nation-wide grocery chain in 1952-53, and even the manager swore he did not know what I meant. I had my DM send it to me during the whole time we lived there. Just a little memory. Emily

Our family had the same experience with pinto beans in 1935 in Washington, D. C. The grocer had never heard of them. We imported a big box full from Chattanooga gave the grocer some and told him how to cook them (with hog jaw or streak of lean of course). He kept us well stocked from then on. Dot in Tennessee