How long does White last as AD?

I really like A1, and don't mind excuses to deploy it.

 

My bad, didn't mean to go upper middle class in here.

 

IP the only excuse you need is that it tastes good to you.

 

Hell if I have to put sauce on a steak, I just throw the steak away.

 

Oh, so steak and ketchup is cool but I put some sugar, honey and sour cream in my cornbread and I'm the asshole.

 

No, you're a Mexican

 

I’ve never met a cornbread I didn’t like.

 

Gotta be crisp on outside and fluffy in. My dad made iron skillet cornbread that I havent found as good in many years

 

flat skillet or those cornbread stick ones? Haven’t had those in years

 

If you like your cornbread sweeter than your tea, you might be a yankee.

 

I like jalapeños in mine cooked in a hot skillet so crusty on the edges with some whole corn kernels mixed in. If you want sweet just poor some sorghum over it.

 

Round iron skillet. Cornbread is about 2 inches thick. Crunchy edge all around, bottom and top.

 

Yankees don’t drink sweet tea... rookie mistake on your part...

 

Unsweetened tea.... the tea of northern aggression.

 

The only way it should be!

 

I like mine medium rare. If it gets more done that I usually use some kind of sauce and, yeah, there is some A1 in my fridge normally.

 

My dad absolutely refuses to do any kind of pre-preparation to a steak and then drowns it in A-1.

 

i use worc sauce and a little cavenders, lawrys or creole and no condiments, but A1 back in the Bonanza days was a must

 

My grandparents taught us to call the sticks ones "corn pones" (sp?);

the flat skillet type we called hoe cakes (cause they cooked them on on a hoe in the field.) When we were kids, my mom would occassionally split them melt velvetta "cheese" in them. Usually if we were having something she knew my brothers and I did not like and knew we would only eat the minimum amount of to avoid getting sent from table. You had to eat whatever was put on your plate or face the consequences. "Mo-om, just give me a little?"

Cornbread with whole corn, jalapeño and a little (real) cheese we called Mexican cornbread. Of course back then "anything" with jalapeños got called "mexican".

All proper cornbread is cooked in a cast iron skillet, pan, griddle.

I do not care for the northern sweeten-version. When I was 7, my grandparents took me on a road trip. We were in Boston. I asked her what was wrong with the cornbread. She said, "they put sugar in it up here. I don't care for it either. Go ahead and eat your supper."

 

I grew calling the round skillet-derived corn bread disc a corn pone.

We still call that Mexican cornbread. At least when at home