On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
> > wrote:
>
>> The cornbread that's popular over here is barely corny and hardly bread.
>> I was introduced to this back in the seventies when my girlfriend (now
>> wife) cajoled me to go with her to the Mormon reading center for a
>> rendezvous with her friend who passed the recipe on to me. I might have
>> been some kind of sacred Mormon document for all I know because there
>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>> any longer and here's the recipe.
>>
>> Hawaiian Cornbread
>>
>> 3 cups Bisquick
>> 1/4 cup cornmeal
>> 2 1/2 teaspoons baking powder
>> 1 cup melted butter
>> 1 cup sugar
>> 1 1/4 C milk
>> 3 eggs
>>
>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>
> A *cup* of butter? Really? 1/4 cup? 1 T?
>
> I like a heart attack as much as the next guy-- but that sounds like
> it might not firm up for a few days.<g>
>
> You got my attention with the Bisquick, though-- I'm liable to have
> to try that. [just noticed the full cup of sugar, too!-- Starts to
> sound like a cookie to me. I like cookies.]
>
> 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

jmcquown > wrote:

>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>> > wrote:
>>
>>> The cornbread that's popular over here is barely corny and hardly bread.
>>> I was introduced to this back in the seventies when my girlfriend (now
>>> wife) cajoled me to go with her to the Mormon reading center for a
>>> rendezvous with her friend who passed the recipe on to me. I might have
>>> been some kind of sacred Mormon document for all I know because there
>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>> any longer and here's the recipe.
>>>
>>> Hawaiian Cornbread
>>>
>>> 3 cups Bisquick
>>> 1/4 cup cornmeal
>>> 2 1/2 teaspoons baking powder
>>> 1 cup melted butter
>>> 1 cup sugar
>>> 1 1/4 C milk
>>> 3 eggs
>>>
>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>
>> A *cup* of butter? Really? 1/4 cup? 1 T?

-snip-
>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?

Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
any pineapple in it. . . best served with Spam, I presume.<G>]

Jim

Jim Elbrecht > wrote:

>jmcquown > wrote:
>
>>On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>>> > wrote:
>>>
>>>> The cornbread that's popular over here is barely corny and hardly bread.
>>>> I was introduced to this back in the seventies when my girlfriend (now
>>>> wife) cajoled me to go with her to the Mormon reading center for a
>>>> rendezvous with her friend who passed the recipe on to me. I might have
>>>> been some kind of sacred Mormon document for all I know because there
>>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>>> any longer and here's the recipe.
>>>>
>>>> Hawaiian Cornbread
>>>>
>>>> 3 cups Bisquick
>>>> 1/4 cup cornmeal
>>>> 2 1/2 teaspoons baking powder
>>>> 1 cup melted butter
>>>> 1 cup sugar
>>>> 1 1/4 C milk
>>>> 3 eggs
>>>>
>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>
>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>
>-snip-
>>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?
>
>Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>any pineapple in it. . . best served with Spam, I presume.<G>]

OK-- I had my fun. And then I made it. Just as written. [and the
first time I noticed "2 1/2 t baking powder-- an odd amount, and with
Bisquick?]

It ain't southern corn bread-- and it isn't Jiffy. . . but it is
*DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
And the butter is in the background. The corn colors it a lot
more than I expected-- and the crumb is delightful!

And just because it *is* Hawaiian, I'm tossing in a can of drained
pineapple next time [and maybe some coconut, Bob]. We'll serve it
with Spam, too--- because we can.

Thanks for posting it dsi1-

Jim

On 1/2/2013 11:16 AM, Jim Elbrecht wrote:
> Jim Elbrecht > wrote:
>
>> jmcquown > wrote:
>>
>>> On 1/1/2013 5:17 PM, Jim Elbrecht wrote:
>>>> On Tue, 01 Jan 2013 11:51:21 -1000, dsi1
>>>> > wrote:
>>>>
>>>>> The cornbread that's popular over here is barely corny and hardly bread.
>>>>> I was introduced to this back in the seventies when my girlfriend (now
>>>>> wife) cajoled me to go with her to the Mormon reading center for a
>>>>> rendezvous with her friend who passed the recipe on to me. I might have
>>>>> been some kind of sacred Mormon document for all I know because there
>>>>> seemed to a lot of secrecy involved. Anyway I can't keep this a secret
>>>>> any longer and here's the recipe.
>>>>>
>>>>> Hawaiian Cornbread
>>>>>
>>>>> 3 cups Bisquick
>>>>> 1/4 cup cornmeal
>>>>> 2 1/2 teaspoons baking powder
>>>>> 1 cup melted butter
>>>>> 1 cup sugar
>>>>> 1 1/4 C milk
>>>>> 3 eggs
>>>>>
>>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>>
>>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>>
>> -snip-
>>> 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?
>>
>> Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>> any pineapple in it. . . best served with Spam, I presume.<G>]
>
> OK-- I had my fun. And then I made it. Just as written. [and the
> first time I noticed "2 1/2 t baking powder-- an odd amount, and with
> Bisquick?]
>
> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
> And the butter is in the background. The corn colors it a lot
> more than I expected-- and the crumb is delightful!
>
> And just because it *is* Hawaiian, I'm tossing in a can of drained
> pineapple next time [and maybe some coconut, Bob]. We'll serve it
> with Spam, too--- because we can.
>
> Thanks for posting it dsi1-
>
> Jim
>

Phew... that was a close one! You're right - it ain't cornbread. Folks
expecting a product like their mama used to make will be disappointed. I
haven't made it in decades but I never could bring myself to put in a
full cup of sugar. It was more a futile gesture rather than a move
towards "living healthier."

I had some this morning from the restaurant next door. Rather than just
asking for cornbread, I ask them to grill it. It's a square that's cut
in half, buttered, and fried on the grill. I've been ordering that a lot
since I moved into this building 10 years ago. I think I better cut down
on the stuff...

dsi1 > wrote:

>On 1/2/2013 11:16 AM, Jim Elbrecht wrote:

-snip-
>>>>>> Hawaiian Cornbread

-snip-
>> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
>> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
>> And the butter is in the background. The corn colors it a lot
>> more than I expected-- and the crumb is delightful!

-snip-
>
>Phew... that was a close one! You're right - it ain't cornbread. Folks
>expecting a product like their mama used to make will be disappointed. I
>haven't made it in decades but I never could bring myself to put in a
>full cup of sugar. It was more a futile gesture rather than a move
>towards "living healthier."

I'll use the full cup again next time. More flavor- less volume.
>
>I had some this morning from the restaurant next door. Rather than just
>asking for cornbread, I ask them to grill it. It's a square that's cut
>in half, buttered, and fried on the grill. I've been ordering that a lot
>since I moved into this building 10 years ago. I think I better cut down
>on the stuff...

I had read your mention of it fried while mine was in the oven. From
the first bite, I've been planning on a fried piece tomorrow for
breakfast. The crunchy edge of mine is almost caramel.

I'm leaving this uncovered tonight to firm up a bit-- then it is
butter and the griddle for it.

I'll go with a salad for lunch and call it even on the healthiness.

Jim

Jim Elbrecht wrote:

>>>>> Hawaiian Cornbread
>>>>>
>>>>> 3 cups Bisquick
>>>>> 1/4 cup cornmeal
>>>>> 2 1/2 teaspoons baking powder
>>>>> 1 cup melted butter
>>>>> 1 cup sugar
>>>>> 1 1/4 C milk
>>>>> 3 eggs
>>>>>
>>>>> Mix everything in a bowl and bake in a greased 9 X 13 pan at 350 until done.
>>>>
>>>> A *cup* of butter? Really? 1/4 cup? 1 T?
>>
>> -snip-
>>> 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?
>>
>> Oh, yah-- the Hawaiians like their sweets! [Wonder why there isn't
>> any pineapple in it. . . best served with Spam, I presume.<G>]
>
> OK-- I had my fun. And then I made it. Just as written. [and the
> first time I noticed "2 1/2 t baking powder-- an odd amount, and with
> Bisquick?]
>
> It ain't southern corn bread-- and it isn't Jiffy. . . but it is
> *DAMN* good. Not nearly as sweet as a cup of sugar makes it sound.
> And the butter is in the background. The corn colors it a lot
> more than I expected-- and the crumb is delightful!
>
> And just because it *is* Hawaiian, I'm tossing in a can of drained
> pineapple next time [and maybe some coconut, Bob]. We'll serve it
> with Spam, too--- because we can.
>
> Thanks for posting it dsi1-

If I ever make that it'll be for brunch. I bet it would be good
alongside sausage and eggs.

Bob

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.

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.

--