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From: benton@espn.DEC (Janet Benton DTN 269-2172 Loc ICO/C04)
Newsgroups: net.veg
Subject: re:  Corn Pone Disaster
Message-ID: <1001@decwrl.DEC.COM>
Date: Fri, 7-Feb-86 18:12:49 EST
Article-I.D.: decwrl.1001
Posted: Fri Feb  7 18:12:49 1986
Date-Received: Tue, 11-Feb-86 03:59:17 EST
Sender: daemon@decwrl.DEC.COM
Organization: Digital Equipment Corporation
Lines: 43

You gave us a lot of information to go on, that's great.  
I have several ideas of things which may possibly have gone "wrong" with your
corn pone dish.  List follows for things to try.

1.  There is an old saying, "The heavier the pan, the better the cornbread."
I have experienced this; it is true.  The light aluminum pan could very well
have had an effect.  Although I'm not sure that was the whole thing.  If you
can't get a cast iron baking dish, use your glass one next time.

2.  Whole grain is different than the degerminated grain.  It is harder, and
has a harder time in absorbing the liquid.  My suggestion is to let the grain
soak into the buttermilk (or other liquid) for at least 10 - 15 mins before 
adding any of the other ingredients. 

3.  If you mix up everything else, and add the baking soda at the last possible
minute before pouring into the dish and putting into the oven, it will have 
less of a chance of "fizzling" out.  There are also certain agents (ex: in 
particular cranberries in cranberry bread)  which tend to react violently with
baking soda and therefore diminish its rising properties.  If you added any
ingredients (like browned onions) to your batter this "may" have had some 
effect.  I do not know all the things it reacts with, but be suspicious if it
happens again. 

4.  As for spicing the beans:    Pour them into a pot on the stove with a little
water. (probably enough liquid to cover.  They don't necessarily have to be 
drained.)  If you don't drain them, use less salt.  Add salt, pepper, garlic, 
and fresh ginger.  Cook until beans and sauce are nice and creamy.  If you like
them spicier, add some red pepper, or maybe more ginger.  Ginger is very spicy.
Also you may add some onions when cooking if you so desire.  This should give
you a real nice base for under that corn pone.  


That's my best shot, given the available data.  However, I will add this 
encouragement:  Don't give up!  A little persistence will yield a lot of 
experience and, in the end, good eating.   Remember:  Those who eat your 
tasty food prepared with love will send you blessings a thousand-fold!



Good eating to all,

Janet Benton