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Post  UnderTheBlackWalnut on 5/5/2012, 12:08 am

@Bluphrog wrote:
It's all in the way we are raised, isn't it?

Chicago born and bred husband will inform you it is just W-R-O-N-G top put ketchup on a hot dog!
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Post  Too Tall Tomatoes on 5/5/2012, 12:10 am

@UnderTheBlackWalnut wrote:
@Bluphrog wrote:
It's all in the way we are raised, isn't it?

Chicago born and bred husband will inform you it is just W-R-O-N-G top put ketchup on a hot dog!

Hey now.....I LOVE ketchup on a hot dog Fried Cornbread Cakes - Page 2 211713
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Post  claudiamedic on 5/5/2012, 4:17 pm

Bring on the southern recipes! I'm a native Texan but I've lived in the north (Maine and Indiana) longer than I did in Texas *sad face*. My parents are both gone and I miss my mom's cooking. We ate beans, beans and more beans (dried and fresh) and lots of barbeque and just good home cookin'. My dad ate (crumbled) cornbread and "sweet milk" for 'desert'. The cornbread was made with white cornmeal and cooked in a pre-heated (and greased) cast iron skillet so the crust was very crunchy...almost fried. Sometimes he'd put buttermilk over his cornbread but he preferred just milk.

Thanks for spurring a foodie memory! Keep the recipes coming. Fried Cornbread Cakes - Page 2 657780
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Post  Pepper on 5/5/2012, 8:11 pm

Just be sure to properly "cure" the cast iron skillet before use.Fried Cornbread Cakes - Page 2 53366 Lard works best for this part. Making me drool Fried Cornbread Cakes - Page 2 959632 . Fried Cornbread Cakes - Page 2 211713 Bring on the 'conpone' Fried Cornbread Cakes - Page 2 714994
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Fried Cornbread Cakes - Page 2 Empty What goes with southern cornbread?

Post  Luke Allen on 5/6/2012, 8:27 am

As I was growing up at least twice a week we had what we called "red beans".

Here is the recipe:

3 cups dried pinto beans soaked overnight.

1 medium onion chopped

1 Tbs salt

1 Tbs pepper

1/4 cup chili powder

1 big ham hock.

2 cloves garlic

Combine everything in a large pot with enough water to cover by several inches.

Simmer with tight lid for about 4 or 5 hours until completely done. Slice a piece

of cornbead down the middle and cover with beans. Wow it is gooooood!
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Post  Goosegirl on 5/6/2012, 2:20 pm

Y'all are makin' me HUNGRY, and I just had lunch!!! Fried Cornbread Cakes - Page 2 959632

GG
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Post  claudiamedic on 5/6/2012, 5:19 pm

Black-eyed peas and cornbread....ah, yeah! Fresh or dried black eyed peas are good. Yum.

My mom would take cold, cooked (dried) black eyed peas and put them between two slices of bread with some sliced onion (and some mayo, if memory serves) and eat a black-eyed pea sandwich.

One thing I am growing to love about SFG'ers and others who are trying to get back to a simpler (OK, maybe once I get the composter going it will be simpler-- but that's another thread) lifestyle is that I'm realizing that "new" definitely does NOT always equal "better"!

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Fried Cornbread Cakes - Page 2 Empty Cornbread & Southern Cooking

Post  Bluphrog on 5/7/2012, 9:27 am

"red beans".

I grew up thinking that red beans were kidney beans. I learned differently when I married my husband. I had never tasted pinto beans or black eyed peas until then. I still don't have the hang of cooking beans. Whenever my kids asked for red beans and rice, I told them to wait until we went to visit my in-laws and their grandmother would cook for them. We always arrived on their doorstep with a list of favorite foods -- red beans and rice, fried catfish, cornbread made in that heated cast iron skillet with lots of bacon grease and the best pot roast you ever tasted. She did teach me her recipe for cole slaw and pecan pie.

And my father-in-law loved cornbread crumbled into a glass of milk, too.


Last edited by Bluphrog on 5/7/2012, 9:28 am; edited 1 time in total (Reason for editing : to add another comment)
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Post  at2wooden on 2/6/2014, 5:10 pm

I have to try this, but we never have bacon grease around ;(
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Post  meatburner on 2/6/2014, 10:34 pm

Oh yea, crumbled cornbread in a glass of milk.....AWSOME!!!

Gardeners make all food taste soooo much better.  I love it!
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Post  Luke Allen on 2/7/2014, 8:10 am

Well cornbread with pinto beans is what we grew up on.  My grandmother taught me to
make cornbread.  Her recipe came from her grandmother.  History tells us that original
cornbread recipes were made without flour because the south had no flour.  It was also
an excepted fact at that time that white corn was for folks and yellow corn only for critters.
White corn meal is much finer that yellow so no binding agent (flour) is needed.  Here is
my family recipe;
1 cup white cornmeal (stoneground is best)
1 cup buttermilk
1 large egg
1 tsp salt
1tsp baking soda
1 Tbs bacon grease
Mix first 5 into a batter.  Put bacon grease into an iron skillet and heat.  Pour batter in
and bake 400 degrees for 20 minutes.
This works for cornbread sticks, baked in the skillet or pancake style.
Luke
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