U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 12-31-2012, 09:10 AM
 
Location: Chapel Hill, N.C.
36,485 posts, read 43,795,280 times
Reputation: 47259

Advertisements

I had one grandmother from NC who made typical cornbread but the cornbread from my Oklahoma grandmother was something all together different. She used to fry up something kind of flat which had her long fingers indented in it. maybe it was a flat hushpuppy but she called it cornbread and served it every night. Anybody know what I'm talking about? I sure would like to try to duplicate it. She has been dead since the 70's and there are no other relatives to ask.
Reply With Quote Quick reply to this message

 
Old 12-31-2012, 09:47 AM
 
5,339 posts, read 8,043,087 times
Reputation: 9624
I hadsomething similar to that once, I think it was called Indian fry bread?
Reply With Quote Quick reply to this message
 
Old 12-31-2012, 10:51 AM
 
Location: Texas
1,149 posts, read 1,915,742 times
Reputation: 2459
It may have been hot water cornbread. Sorry, I don't have a recipe.
Reply With Quote Quick reply to this message
 
Old 12-31-2012, 12:24 PM
 
Location: Chapel Hill, N.C.
36,485 posts, read 43,795,280 times
Reputation: 47259
Quote:
Originally Posted by missik999 View Post
I hadsomething similar to that once, I think it was called Indian fry bread?
Well she was 1/4 Choctaw so that is possible. Hope somebody can come up with a recipe.
Reply With Quote Quick reply to this message
 
Old 12-31-2012, 03:30 PM
 
5,339 posts, read 8,043,087 times
Reputation: 9624
Quote:
Originally Posted by no kudzu View Post
Well she was 1/4 Choctaw so that is possible. Hope somebody can come up with a recipe.
I googled Choctaw Indian Fry Bread recipe" and found several. You might want to look through the recipes and see if any of them sound familiar.
Reply With Quote Quick reply to this message
 
Old 12-31-2012, 04:02 PM
 
7,112 posts, read 9,352,884 times
Reputation: 8162
You want to look in Crescent Dragonwagon's Cornbread Gospels. I know for a fact there are several recipes in there that are at least in the right ballpark, but of course I don't have it available to look at.
Reply With Quote Quick reply to this message
 
Old 12-31-2012, 04:18 PM
 
180 posts, read 222,378 times
Reputation: 212
It may be a kind of cornbread known as corn pone. It is usually baked in those iron pans with a shortening mixed in instead of the butter in regular cornbread, or a spider spoonbread if made with butter in a cast iron skillet.
Reply With Quote Quick reply to this message
 
Old 12-31-2012, 04:53 PM
 
Location: Chapel Hill, N.C.
36,485 posts, read 43,795,280 times
Reputation: 47259
I looked at Choctaw Fry Bread recipes but none have corn meal and this cornbread was definitely yellow and had cornmeal and was called cornbread. I remember shortening or lard and black skillet. I'll keep looking. Many thanks all for the suggestions. The thing I remember the most was her hand print in each piece and that is was fried. We tried to cut them open to put butter inside but that was very difficult. They were very thin and of course didn't need butter.
Reply With Quote Quick reply to this message
 
Old 12-31-2012, 06:37 PM
 
15,351 posts, read 27,550,504 times
Reputation: 18826
Sweetie, I am betting that you are thinking of corn pone. My great grandmother was from NC and my other grandmother was 1/4 Cherokee. I have had more than my fair share of corn pone.
Reply With Quote Quick reply to this message
 
Old 12-31-2012, 08:18 PM
 
Location: Chapel Hill, N.C.
36,485 posts, read 43,795,280 times
Reputation: 47259
Lookie Lookie- I may have found it. Under Cone Pone Recipe #5 mentions finger marks. I'll have to try it. I doubt it had flour in it cause it was not at all cake-like. thanks all. I'll try this tomorrow.

CORN PONES
2 c. cornmeal
3 tbsp. oil
1 1/3 c. boiling water
Combine cornmeal and oil; add boiling water. Mix and allow to cool. Make 12-15 cakes formed in hands and allow finger marks to remain. Bake 35-40 minutes at 375 degrees.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top