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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Friday Night =?UTF-8?B?Vml0dGxlcz8gNy8xMS8yMDI1?=
Date: Fri, 18 Jul 2025 08:33:06 +0000
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On Fri, 18 Jul 2025 7:30:47 +0000, Bruce wrote:

> On Fri, 18 Jul 2025 03:53:19 +0000, dsi100@yahoo.com (dsi1) wrote:
>
>>On Fri, 18 Jul 2025 3:07:21 +0000, Bruce wrote:
>>
>>> On Thu, 17 Jul 2025 18:59:43 -0400, Jill McQuown
>>> <j_mcquown@comcast.net> wrote:
>>>
>>>>On 7/12/2025 4:42 AM, Leonard Blaisdell wrote:
>>>>> On 2025-07-12, Bruce <Bruce@invalid.invalid> wrote:
>>>>>
>>>>>> I hadn't added any sugar or eggs. It tasted ok, but almost as if I
>>>>>> should have added sugar to make it sweet. I like that it didn't
>>>>>> require any kneading, just mixing. We'll have the rest with breakfast
>>>>>> tomorrow.
>>>>>
>>>>>
>>>>> I add one egg and sugar. Many, in the American South, don't add sugar.
>>>>> Extra vegetable oil may make an egg unnecessary. I will never know.
>>>>
>>>>I add egg to my cornbread, it makes it turn out so much more moist.  I
>>>>also add a little bit of sugar, but not enough to make it taste sweet.
>>>>Bruce actually made a nice looking loaf of cornbread!  Kudos!
>>>
>>> Thank you. And next time I'll add egg, because it was very dry indeed.
>>
>>Very dry is perfectly normal for cornbread. The picture looks more like
>>a corn cake rather than cornbread i.e., very finely textured. You could
>>try experimenting with more flour to cornmeal and adding more oil as
>>well as egg. Eating cornbread with soup or slathering it with butter is
>>a common practice in the US.
>>
>>https://photos.app.goo.gl/KXDGrkY3Ynsdst5BA
>

A non-dry cornbread is a pretty daunting task. I cooked up some salmon
the other day with olive oyle. I try to stay away from olive oyle but
that's what my step-mom had. That's Europeans for you.

https://photos.app.goo.gl/aFZ65rpg8c7HjkKR8




> I hadn't added any (wheat) flour because I wanted to keep it gluten
> free. I could add more oil, because even though it was olive oil, it
> didn't come through in the flavour at all. I guess it was a neutral
> olive oil.

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