Stripping away the rose colored glasses of denial concerning my reality. Getting in touch with truth. Reaching out to others in empathy concerning their reality and their walk to truth.

Friday, January 2, 2015

Ode to cornbread ~

Oh cornbread ~ oh cornbread ~
I love you like crazy...
You make me feel happy, my fat butt gets lazy.
A bowl of fine beans or roast pork on top...
I promise, dear cornbread my love will not stop.

Your size doesn't matter, each crumb is so sweet...
I gave up my dog who sat at my feet.
He ate all the droppings and made me so mad...
No sprinkles for chili, 'weren't none' to be had.

I listen to music and what people mutter...
it rolls off their tongues like you, with some butter.
Forgive me for loving the vision I see...
I think there's still time for pan # 3.

Do I want you with steak, or with fish broiled just right?
Will the pork loin be tender with gravy'd delight?
Will the chili bring sighs on a cold winter's night?
Just go make the cornbread before morning's light ~



  1. I like corn bread, too, but I don't think I love it like you do. ha!

  2. How can Wordsworth or Keats compete with you?


    1. I completely forgot to add the glass of milk on the side. That might put them in the running(smile).

  3. Under cornbread you mean bread or polenta? Polenta, either cooked or baked in the oven is very popular here. Sadly our bakers don't make bread from corn flour.

    1. Hi Dezmond. Got two links you can have a look at. I always use a cast iron skillet - like my Mom did. Makes a nice crunchy bottom! Once the oven reaches temperature I put my skillet in the oven to get it hot. Remove it from the oven and pour in the mix. Then pop right back into the oven and wait!

      Betty Crocker has a great recipe. I don't use the sugar (in this recipe) because I don't like sweet cornbread.

      The difference between Cornbread and Polenta:

      I love adding bacon or jalapeno pieces to the batter before I bake it. In the photo from "" the lady decided her Jalapenos were so pretty, she pour the batter into them and then baked them. They are very good!

      Don't know about corn flower. I've always used 'corn meal'.

    2. Corn flour is like a powder, or like a normal white flour but yellowish and is used for kneading corn bread, like the normal bread from other flours. While corn meals is more like semolina and we use it for polenta or as we call it here 'kachamak' (when it is mixed with milk, eggs, cheese and baked).

    3. Hmm - I'll have to check this out. I though Polenta was a stove top dish. Never knew it could be baked, Thanks Dezz.

      I'm wanting rice flour but it costs a bunch here. A web site suggested using a cereal, called "Rice Crispies," and grounding up the cereal into a fine powder. Not sure if it would be better grounding it or buying the rice flour on the shelf. It would take a lot of cereal to make a cup.

    4. I'm guessing grinding the actual rice would give you rice flour too :) Some people grind beans, soy and lentils to get flour from them... especially those gluten challenged :)

    5. Grind the rice - that's brilliant. Why didn't I think of that?

  4. Since I didn't grow up with much cornbread in the North, I don't have your craving for corn bread. But you go, girl!

    1. My best friend from Philly introduced me to PHILLY CHEESE STEAK sandwiches. Would you prefer a poem about those?(smile and drool)

  5. I don't know anything about corn bread! If it can send people into a poetic mood I must investigate this wonder further, post haste.

    1. Oh Mike! A nice hot vegetable soup or stew - a bowl of beans - even a simple broth - oh dear, I feel "Ode to Cornbread, part 2" coming over me.(smile)

      You might like the links I left (above) for Dezmond!!

  6. When I moved from Philadelphia to Phoenix, my biggest disappointment was the lack of places to buy corn bread (well, corn muffins, mostly). In Philly, every Dunkin Donuts had corn muffins every day (which means I had them often).

    In Phoenix, DD never has them, nor do the supermarkets, and the bakeries, rarely. I would have though it would be a southwest staple (cornbread with jalapenos-yum!)

    I know cornbread isn't hard to make, but since I live by myself, you end up having to make enough for an army when all I want is a piece.

    And it's never as good as it is right out of the oven!

    1. Hi DcC. That would be a drag. Yeah I make my own in individual servings. "Have muffin tin - will travel."

      I use a 6 cup muffin tin... bake 'em. Then 6 sandwich bags to freeze them. Take one or two out of the freezer and microwave - might be a few seconds depending on your wattage. (Any moisture in the muffin will be reconstituted and you're in business!)

      I do the same thing with meatloaf... bake it in the muffin tin... put them in one large freezer bag. Take out what I want... zap a few moments and lunch is ready!

      You could even make and bake those Jalapenos and freeze them. Tales out what you want - when you want. Keeps party food on hand too!(smile)

      Thanks for visiting me. Great "Battle of the Bands" over your way!

  7. Hey Dixie!

    Have you missed me? Yes? No? Who is this guy?

    I'm getting the feeling that you have a loving fascination with cornbread! :)

    A somewhat belated peaceful, positive New Year to you and your loved ones, Dixie.


  8. Replies
    1. That photograph - no. Mine looks better than that.(smile) And I have two different size wrought iron pans. The corn shaped wrought iron pan, muffin tins. The Jalapenos rest on a metal baking sheet, once they're stuffed.

      I made the poem(grin).

    2. Yeah I think I was referring to the photograph :P I find the poem a bit CORNy #IllSeeMyselfOut

  9. Yes!
    A food blog!
    Get busy!
    Linda :o)

    1. Hahaha - that's a joke. Cornbread is so simple, even a caveman could do it. Go visit my friend, Jo, she can cook!!!

      Nice try, Linda!


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