Corn cakes/johnnycakes/corn dodgers etc.

[Ranger99]

Had a wild hair and decided to
make a few corn cakes for a
breakfast. ( yellow- I don't buy
white cornmeal)
Not too bad and not a lot of trouble

[Mule 11]

Ya forgot the recipe and those are some manly plates

[Ranger99]

I used to worry over details such as
manly eating utensils, but as I aged
the decorations didn't phase me as
much as the durability and function.
I even have a flowery hand-me-down
quilt I used last night to cover myself
with. It kept the cold at bay, so I
tolerate it

[Mule 11]

I used to worry over details such as
manly eating utensils, but as I aged
the decorations didn't phase me as
much as the durability and function.
I even have a flowery hand-me-down
quilt I used last night to cover myself
with. It kept the cold at bay, so I
tolerate it

Those remind me of the ones my grandmother had... Maybe even the same...

[Ranger99]

It's just yellow cornmeal, not quite as
much corn flour or masa as they call it
here local, a bit of salt, a spoon of sugar,
a dash of baking powder, the remnants
of a small can of evaporated milk (because
I had it left over) and water to desired
consistency. I make it just moist enough
that I can make a ball and flatten it,
but wetter than biscuit dough
Skillet with about a half inch of hot grease
and cook
They're better with butter and honey,
but I had to use syrup

[oldandslow]

I love cornbread with butter and honey but am not adverse to using karo syrup in place of the honey once in awhile. Now you have made me hungry for cornbread.

[Ranger99]

I used to have the old Jack Palance/
Steve Forrest version of The Hatfields
and Mccoys on a video tape.
That's the only time I've ever seen a
movie where they showed people
eating cornbread with syrup as a
dessert like my grandparents did
way back when.
That used to be a common thing
among country people back then.

[ulav8r]

Good sorghum molasses  is the best syrup for cornbread, but it is hard to find the good stuff anymore.  Most has too many leaves left on the stalk when squeezed, which makes the syrup dark and a little bitter, and then they thin it with corn syrup to make it look like a better grade.  Then they price it like it is the good stuff.

[Mule 11]

I’m more of a maple syrup for my family and put a splash of the cheap stuff on mine.

[mcbammer]

Good sorghum molasses  is the best syrup for cornbread, but it is hard to find the good stuff anymore.  Most has too many leaves left on the stalk when squeezed, which makes the syrup dark and a little bitter, and then they thin it with corn syrup to make it look like a better grade.  Then they price it like it is the good stuff.

That brought back a old memory I had'nt thought of in years , My GP  grew sugarcane  an would take it to a  fellow that  had a mule drawn syrup mill to squeeze and cook  the juice  .  It always turned out more than we could ever eat .

[Bob Riebe]

When I was in public grade school Corn Bread with Butter was one of the few things that was really good.

[Mule 11]

We actually had good lunches at school. I went to have lunch with my kids a couple years back and was going to eat with them. Looking at the school lunch options. I did not see anything I’d eat. Started packing them lunches afterwards and made sure they had money in their account to buy ice cream and such.

[Ranger99]

Good sorghum molasses  is the best syrup for cornbread, but it is hard to find the good stuff anymore.  Most has too many leaves left on the stalk when squeezed, which makes the syrup dark and a little bitter, and then they thin it with corn syrup to make it look like a better grade.  Then they price it like it is the good stuff.

That brought back a old memory I had'nt thought of in years , My GP  grew sugarcane  an would take it to a  fellow that  had a mule drawn syrup mill to squeeze and cook  the juice  .  It always turned out more than we could ever eat .

Mother's side of the family had a syrup mill.
Everybody in that part of the country had a
patch of ribbon cane and made syrup or
would trade cane for finished syrup.
That's pretty much all the sweetening a
lot of folks had in those days.
I'd use more ribbon cane syrup myself
if it was easier to find in this area.
You can still find it easy about an hour
east or southeast of here.
Good rich flavor. Makes the best
puh-khan pie you can put in
your mouth

[mcbammer]

Good sorghum molasses  is the best syrup for cornbread, but it is hard to find the good stuff anymore.  Most has too many leaves left on the stalk when squeezed, which makes the syrup dark and a little bitter, and then they thin it with corn syrup to make it look like a better grade.  Then they price it like it is the good stuff.

That brought back a old memory I had'nt thought of in years , My GP  grew sugarcane  an would take it to a  fellow that  had a mule drawn syrup mill to squeeze and cook  the juice  .  It always turned out more than we could ever eat .

Mother's side of the family had a syrup mill.
Everybody in that part of the country had a
patch of ribbon cane and made syrup or
would trade cane for finished syrup.
That's pretty much all the sweetening a
lot of folks had in those days.
I'd use more ribbon cane syrup myself
if it was easier to find in this area.
You can still find it easy about an hour
east or southeast of here.
Good rich flavor. Makes the best
puh-khan pie you can put in
your mouth

I dont know anyone now ,that is set up to make syrup , but it is rather easy to buy at roadside  produce stands . so someone somewhere , still makes it

[Ranger99]

Yeah,  there's those that still
grow and make it mostly east
and southeast of here, but with
modern equipment and methods.
The nitpicking gubmint types
won't allow any kind of " unsanitary "
syrup or honey processing,  etc.