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Old 01-01-2017, 06:05 PM
 
Location: Somewhere flat in Mississippi
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Now THAT'S a question that probably hasn't been asked on this forum.
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Old 01-01-2017, 06:39 PM
 
Location: British Columbia ♥ 🍁 ♥
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Yes!

I make Canadian maple cornbread in a cast iron skillet 2 or 3 times a month.

.
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Old 01-01-2017, 06:44 PM
 
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Oh boy; do I ever?
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Old 01-01-2017, 08:33 PM
 
Location: Somewhere flat in Mississippi
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Quote:
Originally Posted by Zoisite View Post
Yes!

I make Canadian maple cornbread in a cast iron skillet 2 or 3 times a month.

.
With bacon grease?
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Old 01-01-2017, 08:35 PM
 
Location: Somewhere flat in Mississippi
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Quote:
Originally Posted by BruSan View Post
Oh boy; do I ever?
With buttermilk?
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Old 01-01-2017, 09:55 PM
 
Location: Gatineau, Québec
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My kids love cornbread. They've eaten it on trips down in the U.S.

It may be available here - I have no idea. Never had it at home.
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Old 01-01-2017, 10:03 PM
 
Location: Gatineau, Québec
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Thinking of this more. There is stuff that my kids think tastes better depending on where you eat it.

They are skeptical of poutine outside Quebec.

They prefer pancakes in the U.S. In Quebec, American-style thick pancakes and French-style thin crêpes are both referred to as crêpes. Sometimes with the qualifier crêpes américaines (or "épaisses") or crêpes minces or françaises or bretonnes. But sometimes the qualifier is omitted and you have to guess or ask.

Anyway, they don't like the way American-style pancakes are made here at home. They are subpar.
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Old 01-01-2017, 11:36 PM
 
Location: British Columbia ♥ 🍁 ♥
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Quote:
Originally Posted by Mouldy Old Schmo View Post

With bacon grease?
Nope, that's too salty to use with the maple cornbread. I use butter. And 18% cream, not buttermilk. And sometimes minced cranberries.

However, I do use buttermilk for baking cornmeal johnny cakes and thick, fluffy pancakes (without cornmeal).

.
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Old 01-02-2017, 03:55 AM
 
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Corn bread =https://www.google.ca/search?q=cornb...XGBQ8Q_AUIBigB
i usually add a can of cream style corn to my recipe for corn bread
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Old 01-02-2017, 08:09 AM
 
Location: Somewhere flat in Mississippi
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Quote:
Originally Posted by Zoisite View Post
Nope, that's too salty to use with the maple cornbread. I use butter. And 18% cream, not buttermilk. And sometimes minced cranberries.

However, I do use buttermilk for baking cornmeal johnny cakes and thick, fluffy pancakes (without cornmeal).

.
Sounds more like a dessert.
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