Comments on: Sprucing up the beans http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/ Wed, 19 Jun 2013 20:34:59 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Henry http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2978 Henry Mon, 11 Feb 2008 14:48:40 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2978 Any bread recipe can be improved with a healthy shot of fat.

I made split pea soup and had to use Italian Sausage for flavoring. It wasn’t bad but it required two chicken bouillon cubes for flavoring. The Italian Sausage does not render flavor like a ham bone

]]> By: Angie http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2977 Angie Mon, 11 Feb 2008 11:52:00 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2977 I went out of town to a friends family reunion a ew years back and im old school when it comes to corn bread I like the iron skillet method with a sweet taste but someone had made a cornbread reciepe and added broccoli and cheese and made corn muffins out of them with a little butter they were fantastic!

]]> By: seth http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2976 seth Sat, 26 Jan 2008 23:07:34 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2976 this sounds like a job for BACON SALT.

also, imo, there is no cornbread superior to a 30 cent box of jiffy mix.

]]> By: RobL http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2975 RobL Sat, 26 Jan 2008 04:20:35 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2975 I would add carmelized onions and Spanish smoked paprika. It’s like chipotle but not as hot. It gives a good “smoked ham” flavor without the meat. I use it in some vegetarian soups and folks swear there’s ham in it.

]]> By: Debbie http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2974 Debbie Fri, 18 Jan 2008 00:40:47 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2974 I always use a cast iron skillet when I make my cornbread. It makes it nice and crusty. I like to saute chopped onions, and add them to the batter before baking. I like the Mexican kind too, or to just add onions, bacon and cheese sometimes.

]]> By: carrie http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2973 carrie Thu, 17 Jan 2008 18:49:53 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2973 Lindsey — I DID see your article!! I’m so glad you did that article! It was great!! It’s amazing how common a wheat allergy or celiac disease is! And also amazing at how little they accommodate for this at many restaurants and stores (especially in the rural neck of the woods I live in!)

I made a version of
Mulligatawny Stew, which after looking up the recipe on the internet is NOTHING like i made the other day! LOl one of those recipes that changes with everyone who makes it I think!

And YES, cast iron is WONDERFUL for making a great cake of cornbread! I think those little skillets with the corn shapes are neat too! I’ve never used one though! That would be a fun thing to do!

And I agree…I like cornbread just SLIGHTLY sweet, not cake sweet!!

]]> By: Autumn http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2972 Autumn Thu, 17 Jan 2008 15:21:01 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2972 My husband always had sweet cornbread, but I never had. The first time I made cornbread for him, I think he thought I was the worst cook in the world! Then we had a cornbread cookoff… I tasted his and was surprised at how sweet it was. Now, we made our own recipe that isn’t quite as sweet, but not as plain, either.

]]> By: Lindsey http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2971 Lindsey Thu, 17 Jan 2008 14:48:19 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2971 Carrie, what kind of beans/soup did you make? Did you see my gluten-free article?
I have to admit that I’m a fan of sweet cornbread myself, but I don’t like it super sweet. Just a touch of sweetness is perfect. I think it accentuates the corn flavor.
I want to talk about the cookware, though! I love perusing the Lodge selection at Northwest Hardware on Williamson Road. I’ve always wanted one of those pans to make little corn-shaped cornbread sticks. A cast iron skillet is the best, though.

]]> By: carrie http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2970 carrie Thu, 17 Jan 2008 14:22:49 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2970 LOL… the big cornbread debate! I had no idea it was debatable! My family has always eaten sweet cornbread and it’s my favorite. It wasn’t until I blogged about it a couple of months ago that I realized people didn’t agree with my notion that sweet corn bread was originally southern… LOL I had more comments on that post than I have any other post! LOL

I just made corn bread this week too… I just have to make it with a big pot of soup or beans… I can’t help it!

]]> By: Debbie http://blogs.roanoke.com/fridgemagnet/2008/01/sprucing-up-the-beans/#comment-2969 Debbie Thu, 17 Jan 2008 00:46:43 +0000 http://blogs.roanoke.com/fridgemagnet/2008/01/16/sprucing-up-the-beans/#comment-2969 I have to have cornbread when I make beans, but not the sweet kind. I do not like sweet cornbread. My Grandma made Mexican cornbread one time and put too many jalapenoes in it. It was too hot for her and my stepgrandfather to eat so she threw it out to her neighbors chickens. She said you could tell when they ate it, because you’d hear, bawk, bawk BAWK!

]]>