> > > Speaking of regional cornbread... I have this recipe for "Caribbean Cornbread", as made by my relatives in Jamaica. Anyone care to give it a spin and tell me how it compares to, *ahem*, the true Southern cornbread that Howard's talking 'bout?
> > >
> > > Wolfspirit
> >
> > Hey... I'll try anything once. If you want to E-Mail it to me... or post it. I'd like to try it.
> >
> > Drac "Love Mexican Cornbread; not much on traditional" imas
>
> Okeydoke. This is the sweeter kind of cornbread, incidentally.
>
>
> CARIBBEAN CORN BREAD - by Barbara Clarke
>
> 1 / / cup / / flour
> 1 / / cup / / yellow cornmeal
> / / / / (fine grit size #350 or #400)
> 4 / / tsp. baking powder
> ¼ / / cup / / granulated sugar
> 1 / / tsp. salt
> 2 / / eggs
> 1 / / cup / / buttermilk (or milk)
> 3 / / Tbsp. vegetable oil
> 1 / / can / / cream-style corn,
> / / / / (small 8¾ oz. can, or ~1 cup, 227 mL)
>
> Very simple instructions:
>
> Combine and stir dry solids. In a separate bowl, mix together liquids. Add the liquids to solids and beat 1 min. Pour mixture into greased med-large bread loaf pan. Depending on pre-heated oven, bake at 350°F for 30-40 min OR / / 425°F for 20-25 min. Test for doneness.
>
> Yields 1 medium-large corn bread loaf.
>
>
> Wolf "paschal cornbread, anybody? :-)" spirit

Thankya Ma'am, I'll make sum 'iss weekend an' letcha ya know whut I thank.

Drac "'iss is how I taulk too" imas