Good morning, friends. We begin with a hope that you can and will produce two recipes for Chattanooga Anonymous: “first, big cake-like pancakes made with yeast; also, a yogurt cake popular in France and easy enough for kids to make.”
T Square writes this week, “I am a big fan of Rick Bragg, writing about food in Southern Living Magazine. This month, he’s talking about the lost art of meatloaf, including the line, ‘A pork chop can only be carved so many ways, but a meatloaf — that can extend to the horizon.’ He recommends stale white bread for the mix; my people used to use rice. So my request is for a great meatloaf recipe, the old-fashioned kind, and maybe some meatballs made by the same principle.”
Marianne supplied the flourless cornbread you were seeking, and with it a little family history. She wrote, “My mother and grandmother would have been horrified if anyone had ever suggested that they put flour or sugar in their cornbread. Flour makes it cake-like, and goodness knows what sugar does to it.”
And here is how to begin, with two stove-top minutes to confirm the crunchiness.
“First, get yourself some Bob’s Red Mill Yellow Cornmeal, MEDIUM Grind. I bought it first at Whole Foods downtown. I also found it at Ingles in Ringgold and at Publix on Battlefield Parkway.”