Giusi wrote:
> Omelet wrote:
>> In article >,
>> Giusi > wrote:
>
>>>>
>>>> What is your process please?
>>> Much like yours except I use an all cornmeal recipe from Better
>>> Homes and Gardens cookbook from 1960 which I dragged along to Italy.
>>
>> I did another file search and found two more flourless recipes on
>> file that I've collected, one is called Arkansas corn bread made
>> without the canned corn or cheese.
>
> I am originally from Maine and our cornbread never had white flour in
> it.
>
But do you add sugar? I was up in Massachusettes (as close as I ever got to
Maine!) a number of years ago. One of my best friends married a guy from
Boston and moved up there. When I went to visit we were walking around
downtown and stopped in a pub for a cold beer. For some reason they were
giving out cornbread muffins to the patrons, which struck me as odd. She
cautioned me before I took a bite, "You're not going to like it! It's
sweet!" Sure enough, it had so much sugar in it it tasted more like cake
than a quick bread made with cornmeal.

Jill