On 3/24/2013 11:12 AM, Libby wrote:
> Jill, my mother-in-law made cornbread almost everyday for lunch and sometimes for supper too. She said you have to put your heart in cornbread when I asked her how she made it. I think you did just that! She did almost the same as you without the flour, and with white Three Rivers Cornmeal. We have a mill about 2 miles from us where we buy our cornmeal and grits, and I always use the white meal, and I usually just make mine thin and on top of the stove in my cast iron skillet.

I sure wish I could repair your formatting. Maybe Thunderbird will do it.

Your mention of white cornmeal brings back memories of a man who used to
post here, Phil Walker (boli, bolivar). Back when RFC chat was very
active he was in the chat room a lot. We were forever getting into a
friendly "debate" about white vs. yellow cornmeal. (Ditto grits.) I
much prefer coursely ground *yellow* cornmeal. Phil's feet were firmly
planted in the white cornmeal camp. I miss him.

Jill