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An Instant Classic: Joe Bonamassa and Paul Rodgers, "Fire and Water"

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William Lewis2/03/2018 7:18:49 am PST

re: #107 MsJ

Corn pone uses corn meal and water (I believe). I’d use milk and butter in the batter, instead. If you want to get all fancy schmancy, add some baking powder and let the batter rest for 15 minutes before frying. That will fluff them up.

Interesting.

I looked up a couple of recipes online and while being describe as southern, all of them are sweetened. Now growing up a northern farm boy, the family corn bread recipe I learned to bake had sugar in it. My ex, having learned from her southern Grandma (Near Tuscaloosa I want to say, when they weren’t running a fish camp to front for their moonshine making relations) never put sugar in the corn bread. Doubt there’s any big meaning here, it just is a memory.