Corn bread ..semolina, polenta oh dear

to make buttermilk I always take the amount of liquid needed and add a bit of white vinegar to it...it curdles it instantly!


I have seen proper buttermilk at Tesco's but only in tiny containers.........

to make buttermilk I always take the amount of liquid needed and add a bit of white vinegar to it...it curdles it instantly!

Yes!  I remember grandma doing this, in a pinch!

I have seen proper buttermilk at Tesco's but only in tiny containers.........

Yes, what I saw was a small container -- which would be ok for my needs.  But there's people in my family who actually liked to drink huge cold glasses of the stuff!

See... I did that too to make waffles...

every buttermilk or soured milk recipe I have made in the UK has come out odd or flat.

I used to make a really nice oatmeal bread... it's failed 3 times...

waffles?  Nope...

cornbread.... flat..

very strange...

Yes, what I saw was a small container -- which would be ok for my needs.  But there's people in my family who actually liked to drink huge cold glasses of the stuff!

Oh, there's really no need for that! Ever! Bleeeeeccccch!!

But I find the small double-cream sized carton is fine for whenever I need to use buttermilk.

See... I did that too to make waffles...

every buttermilk or soured milk recipe I have made in the UK has come out odd or flat.

That's so odd because when I add buttermilk to scones, they rise to ridiculous heights! They're three times higher than they are wide across!

That's so odd because when I add buttermilk to scones, they rise to ridiculous heights! They're three times higher than they are wide across!

Maybe it's the Welsh buttermilk we need?!

Yes!  I remember grandma doing this, in a pinch!

Yes, what I saw was a small container -- which would be ok for my needs.  But there's people in my family who actually liked to drink huge cold glasses of the stuff!

My mother!!! she would get fritos and put them in a BIG glass and pour buttermilk over them..........or eat it with cornbread the same way..........I guess it must of been cause she was raised in the back hills of Oklahoma.....you know when she used to walk 5 miles  thru 3 feet of snow to get to school....


saying that in jest...she lived with her aunt and uncle and her dresses were made out of grain feed sacks that we made from floral material...........

.......I guess it must of been cause she was raised in the back hills of Oklahoma.....you know when she used to walk 5 miles  thru 3 feet of snow to get to school....


saying that in jest...she lived with her aunt and uncle and her dresses were made out of grain feed sacks that we made from floral material...........

Sounds like my gran and my mom!  Only a few miles to the north.

My gran made stuff out of the big flour sacks she got for free from the flour (wheat) mill where my grandpa worked!  (Um...I mean they bought & used the flour and then used the sack...so in that sense it was a freebie!  Not that he stole flour sacks... )

HAHAH I know what you meant.............


does anyone remember getting tea towels out of big boxes of laudry soap? or those amber cut glasses??? I can rememeber we had sets and set of those thing!!!

*Wonders if Belindaloo might be persuaded to part with her scone recipe...

*Wonders if Belindaloo might be persuaded to part with her scone recipe...

It's not like it's a secret family recipe or anything! I sort of combine Delia's recipe with the one from my mom's old Constance Spry cookbook. Delia's calls for buttermilk, but no bicarb. I like using both, which is what Constance Spry calls for. Her recipe also says to warm the buttermilk first, then add the bicarb and let it sort of "effervesce." That mixture is just used for making the rest of the dough moist enough to make into a ball and then roll out.

Back to the cornbread, you know I saw the mexi-style corn, at Sainsburys, (or was it Morrisons?) with the jalapenos and red peppers, the kind you use to make mexi-style cornbread! Just thought I'd pass that on, in case anybody likes a variation.

Thanks, MeShell!  I just made your cornbread the other night b/c I fixed some chili and I just can't bring myself to eat it w/rice and it was SO delicious!  Mmmmm.

Excellent!

your welcome!

you didn't send me a piece tho did ya!

I was rummaging around in here -- looking for your cornbread recipe, MeShell.  (It's been so cold all week & today --  nothing will do for tonight but hot chili and cornbread.)  Just wondering -- have you (or anyone else) ever varied this recipe to do that jalapeno/cheese kind of cornbread?  If anyone has a recipe for that (with American measurements), please would you post it?  (I've also seen one once before that included jalapeno, cheese & (sweet)corn!)

Thanks all!

PS -- Do you put twice as much baking powder in over here (since it's not double acting) or is your recipe already accounting for that?

I just reread this these are american measurements for my recipe...just add in however much cheese and jalapeno's you want....if the cheese makes it to dry looking add a bit more milk ....

Excellent!

your welcome!

you didn't send me a piece tho did ya!

No, but look at this cracker of a fotie that Kaylesh took!  She's great at photography!  

Aillidh loved Mummy's cornbread and didn't even say 'yucky yucky'.  

Chilli w/rice.  I dunno, man.  When my sister and BIL were here, they got a big charge outta that!  BIL's from this tiny town called Dickinson, and he has a pretty heavy accent, which the waiter in this one restaurant just loved.  The waiter kept coming over and asking them, 'Is this how they do it in America?'  And there was Larry teasing and saying, 'You don't put chilli with rice, boy!  Nah.  That's just wrong.  Where's the cornbread at?'