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cshenk

wrote in rec.food.cooking:

> On Jan 1, 4:35*pm, jmcquown > wrote:
> >
> > On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
> >
> > >> Hawaiian Cornbread
> >
> > >> 3 cups Bisquick
> > >> 1/4 cup cornmeal
>
> >
> > > Jim
> >
> > Sounds more like cake to me. *I can't imagine putting a cup of
> > sugar in cornbread. *Then again, isn't that 'Hawaiian bread' rounds
> > they sell at the grocery store also very sweet?
> >
> > Jill
> >
> >
> It sounds like cake to me as well. I've seen recipes like this before
> with waaaaay too much flour (flour doesn't belong in cornbread to my
> way of thinking) and I think they really don't like/want cornbread.
> They want cake but are trying to disguise it with cornmeal.

Go back in history though and you'll find cornbread was used when white
wheat flour was either not available or too expensive. When they had
it, most would add as much white as they could afford.

Early immigrants to the USA added levening agents to Indian flatbread
versions of 'corn bread' and sugar/sweetners.

In the more affluent homes, something not too far off jiffy-mix would
have been used with it's mix of almost cake flour white to finest
ground cornmeal. In less affluent ones, you learned to work with what
you had and raised it to a high art that is a distinct thing of love of
it's own.

I happen to like both types but normally when i make corn bread, I make
the real thing with no white flour or hint of it.

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