Devonviolet Acres

greybeard

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Have had hot water cornbread lots of times. Mother made it frequently, tho I have to add it was probably cooked in lard or bacon drippings which would play havoc in today's health world.
Closest thing I can describe it as is a big flat 1/2-3/4" thick hushpuppy. I've seen some people try to cook them and they come out too flat, like a cornbread pancake, which I didn't care for at all. I think they add too much flour to the mix.

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(I'd probably cut the flour back a bit on the above recipe)
 

Bruce

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I've seen some people try to cook them and they come out too flat, like a cornbread pancake, which I didn't care for at all. I think they add too much flour to the mix.
Wouldn't more flour make them LESS flat?
 

Devonviolet

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Seems those pyromaniacs should pay a bit more attention to what they are doing ;)
Yeah! I'll say! I kept going to the back window, to check the burn piles. As expected, when it got dark out, I could see embers at the base of the piles.

Just before it got totally dark out, I could see what looked like smoke right at the edge of the road, on the burn pile closest to us. :ep

So, DH & I got in the truck & drove down the road. I took the high power spot light & sat in the passenger seat. As we drove back toward the house, I shown the spotlight on the piles. A couple of the trees had huge root balls & trunks. It turned out I must have been seeing smoke from the back of the pile, as the grass was not burning.:celebrate

The 2nd pile from us is the one that the grass caught on fire. The grass burned right to the edge of road and extended a good 400-500 feet along the road! :smack

On the remaining 4 piles, you could see that the guy on the tractor had gone around the piles & dragged the blade to expose dirt, so the grass couldn't burn. :th
 
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Devonviolet

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Wouldn't more flour make them LESS flat?
Maybe flour is the problem. If you look at @Baymule's recipe, it only has 3 ingredients:
Cornmeal
Hot water
Salt

Bay's didn't have any flour and they were perfect!

It looks like in @greybeard's photo, that those corn patties were made with fine ground cornmeal. However, Bay's corn patties were made with a course ground corn. Since I don't have any home grown dent corn this year, Bay said that I could use Lamb's cornmeal, which is also course ground, and which I just happen to have in my pantry! :drool

Lamb's Cornmeal is produced here in Texas, so I'm not sure if y'all can get it in other parts of the country. But if not I would think there are other brands of course ground cornmeal,

@Bruce, I can't say for sure, but I believe corn tortillas are made with Masa Harina, which is made from corn that is soaked in lime, dried and then ground to a fine flour.

One of the best things about Bay's corn patties, was the course texture, which created a crisp, crunchy outside when fried. :drool
 

Bruce

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Yeah, from your description I don't think the corn flour we have would be appropriate as I think it is pretty fine.

I see Lamb's has a website (what big company doesn't?) and you can get 2 pounds of the course grind for :ep $2.50. CHEAP. Maybe cornmeal always is, wife and DD buy it from NutsOnline so I don't pay attention. I bet the shipping costs as much or more than the cornmeal unless you live near a H-E-B. Of course you can't see the shipping cost until you check out, which means AFTER you type in all your info (which I didn't). Their store locator doesn't work. I see you can get it on Amazon, four 2# bags for $23.96 + $7.99 shipping. Quite the ripoff charging 2.5 times the price on Lamb's site and STILL charging $8 shipping. I bet I know a few people who would pick it up and ship it cheaper if I asked nice (not that I'm planning to ask just at the moment).


Lamb's has quite a few recipes on their site. Some distinctly "southern" like Black Eyed Pea Cornbread and Jalepeño Crawfish. I don't think you'll find either of those in a New England cook book.
 
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Baymule

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Lamb's cornmeal is made with the whole kernel of corn. Regular cornmeal is only the outer part of the corn, the yellow part. Tasteless.
 

Baymule

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When I lived in Baytown, practically on Trinity Bay and the Gulf of Mexico, I could get fresh oysters in burlap bags. I sure did make some oyster chowder! The recipe went sorta like this.....one oyster for the pot, one for me.....slurp.....one for the pot, one for me......and so on :lol:

I also make a darn good pot of gumbo. :drool
 

Mike CHS

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Lamb's has quite a few recipes on their site. Some distinctly "southern" like Black Eyed Pea Cornbread and Jalepeño Crawfish. I don't think you'll find either of those in a New England cook book.

I have lived my whole life in the south and have never heard of either one of those. But I have some Cajun friends who would probably like the Jalapeno crawfish. :)
 

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