Comments on: In Search of Short’nin’ Bread

By: Tuza

Tuza — Wed, 13 Oct 2010 07:49:31 +0000

Hmmmmm, this stuff CAN’T be good for you!! Notice that everyone that ate shotnin’ bread during the Civil War era is DEAD? Huh, did you think of THAT?

Huh, did ya’?

Graveyards FULL of shotnin’ bread victims, I just knows it.

By: Carole @ Fowl Visions

Carole @ Fowl Visions — Wed, 10 Sep 2008 14:26:32 +0000

I used to sing that song when I was little just for the fun of it. I hadn’t thought of it in a long time. And I never made or had any in my life. I think I will try it and surprise my husband. This is right down his alley!

Thanks for sharing!

By: Suzanne McMinn

Suzanne McMinn — Wed, 10 Sep 2008 12:48:26 +0000

Hi, Lisa! No, I didn’t find any references to honey connected to short’nin’ bread. However, it fits in the spirit of the dish, which was to use whatever was available to concoct a frugal but tasty treat. A cane sugar syrup was the most readily available sweetener. Honey would give a different taste than molasses, but I bet it would be great!

By: Lisa

Lisa — Wed, 10 Sep 2008 12:32:39 +0000

Hi Suzanne-I have a technical question. In your short’nin’ bread research, was there mention of using honey instead of molasses?

By: Carolyn A.

Carolyn A. — Wed, 10 Sep 2008 02:45:10 +0000

Suzanne,
You are the wizard of the kitchen. You not only make the food, but you take such appetizing pictures that make me yearn to eat everything. Thank you, you rock girl! xxoo

By: SpEdLaw2

SpEdLaw2 — Wed, 10 Sep 2008 01:57:47 +0000

Hi,

I just voted for your excellent blog for the Bloggers Choice Awards.

Could you please return the favor at:

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Thanks,

SpEdLaw2

By: J CopperCreekers

J CopperCreekers — Wed, 10 Sep 2008 00:18:21 +0000

ooops… as soon as you take skillet out of oven cover skillet with a plate that overlaps top and turn flip bread out much as you would a cake. This puts the crusty bottom on top. If left in the skillet the steam would soften the crust.

By: J CopperCreekers

J CopperCreekers — Tue, 09 Sep 2008 23:29:42 +0000

We always just called regular cornbread a ‘pone’ when baked in cast iron skillet. Old Man bakes one just about every day.
For a medium sized skillet… first set oven to 375 degrees and place the skillet with 3 tablespoons of oil inside oven to get oil hot. Now mix in a bowl 3cups self rising cornmeal, 2 eggs, enough milk to make a thick batter. We don’t use sugar. check skillet to make sure oil is hot enough to put a skald on the bread when the batter hits the hot oil. Oil is hot enough if you can flick a little(very little) water and the oil sizzles and pops. The scald is what gives the bottom of the bread a crisp crust. You bake it until the top gets a golden brown and toothpick comes out clean when stuck in middle. In our families cornbread and biscuits are the main homemade breads we do almost dailey.

Jodie, I’ll post my Sweet Tomatoe Preserves recipe on the forum under “What are you canning”

By: sunnid755

sunnid755 — Tue, 09 Sep 2008 22:54:32 +0000

:fryingpan: ok, I can’t get it out of my head, thanks very much, but at least now I have some more words to it. My mom still makes “hot water cornbread” every now and then, but I’ve never had shortnin bread. Thanks for the info. Can’t wait to tell mom.

By: Crystal*

Crystal* — Tue, 09 Sep 2008 20:31:47 +0000

How do you not weigh a million and two pounds??? You have the most delicious recipes.
Also…the flower chore boots rocked. I’m just saying.
And I wondered about the goat bondage. But I see your tag explained that.
Everybody okay there with all the hurricane mess?
Grins,
Crystal*