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PREHEAT OVEN TO 425 Let it preheat first!
Get yans a bowl
Add cornmeal, Buttermilk, 1 agg, and uh stick of butter. Left the butter just soften some before adding. Put er in the oven and cook till golden brown. Let set 5 minutes and cut. Add butter lots of it when you get ready to chow down. TheSwindleMaster
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quote:
Originally posted by SwindleMaster2007:
PREHEAT OVEN TO 425 Let it preheat first!
Get yans a bowl
Add cornmeal, Buttermilk, 1 agg, and uh stick of butter. Left the butter just soften some before adding. Put er in the oven and cook till golden brown. Let set 5 minutes and cut. Add butter lots of it when you get ready to chow down. TheSwindleMaster

YER needs a little salt too. A bit of sugar is optional, and pre-heat that cast iron skillett with some oil first.
Goes great with collards (should be comin' in soon), and pintos.
Baby, I am the Cornbread Queen. No sugar, OMG. That is just plain wrong.

And never, ever wash your cornbread skillet and never, ever use that pan for anything except cornbread. I have one with the little triangles so we get lots of crust. Belonged to my grandmother and was the only thing that survived when our house disintegrated in the fire.
If you need a new cast iron skillet, it is well worth the day trip to plan an outing to the Lodge Cast Iron facility in South Pittsburgh, TN. Just get on 72 and take it to 565 in Huntsville, then it turns back into 72 in Brownsboro. Stop at the Corn Maze. Get back in the car. Go through Scottsboro. Stop at Unclaimed Baggage. Get back in the car. Stay on 72 (do not get on I-75) and head into S.P'burgh. You'll still be on Highway 72, just continue to 12th Street and turn left and go 1/4 mile to the first stop sign at the BP gas station. Turn right and proceed into town. This road will take you right to Lodge Cast Iron (you can also follow the HUGE billboards and signs). Look for parking areas as you approach. If you cross 156 (on 72) then you've gone too far.

South Pittsburgh is home to Lodge Cast Iron Cookware and the National Cornbread Festival (http://www.nationalcornbread.com) which takes place the last weekend in April. Going to the Lodge facility is pretty cool, you can buy cookware straight from the factory, at the factory. It is a pretty neat experience!
Speaking of cast iron, is there any collectors of Martin cast products made in the Shoals? Look on the back of your skillet, if it has MARTIN
STOVE FOUNDRY
FLORENCE ALA.
Then you have a piece of collectable local history. Some flea markets has these pieces for a collectors price. If you have any you want to sell, pm me, I can help you move it.
By the way, in my kitchen, there is no teflon coated non stick cookware, I use only cast or stainless. I prize my cast iron and take good care of it. If ever soap touches it in any way, it gets re-seasoned.
quote:
Originally posted by unclegus:
Speaking of cast iron, is there any collectors of Martin cast products made in the Shoals? Look on the back of your skillet, if it has MARTIN
STOVE FOUNDRY
FLORENCE ALA.
Then you have a piece of collectable local history. Some flea markets has these pieces for a collectors price. If you have any you want to sell, pm me, I can help you move it.
By the way, in my kitchen, there is no teflon coated non stick cookware, I use only cast or stainless. I prize my cast iron and take good care of it. If ever soap touches it in any way, it gets re-seasoned.


Some of their pieces are also marked King Stove and Range or just King Stove. They also manufactured the miniatures to use as an ashtray. BTW, the Foundry was the maker of the Helen Keller souvenier pumps. I'm not sure if anyone else makes them now or not. Anyone out there know?
quote:
Originally posted by just saying:
When I was trying to gain weight by adding extra fats to meals, I started adding (sounds gross, I know) mayonnaise to my cornbread batter. Usually about a heaping tablespoon full. Since it made it really moist, I still make it that way today.

Anyone else eat their cornbread in milk?

My great grandad did. He would eat it in buttermilk, and his favorite, goat milk. (he kept a couple of nanny goats just for their milk)
Hi to my TimesDaily Friends,

Feels good to get on a different subject -- CORNBREAD! Growing up in Sheffield, I learn to eat real cornbread. However, once I left Alabama, first in the Air Force, and then living in California -- they do not have cornbread. They have cake, which they call cornbread -- so much sugar that all you need is icing and you could put candles on it and call it a birthday cake.

When I am in a restaurant and they ask if I want cornbread, I always ask, "Do you have any made the Southern way, with no sugar?" They look at me as though I had lost my mind.

I will tell you another Southern delicacy that I cannot get in California -- FRIED OKRA. I love it with a passion; but forget trying to find it in a restaurant here. About twenty years ago, my mom came to visit and cooked me fried okra. About two weeks after she left, I came home from work and my beautiful Filipina wife was beaming as she told me, "I have a special treat for you."

She did everything right -- except she deep-fried the okra instead of pan frying it. Still, it tasted pretty good.

Ten years ago, I was in Atlanta for two weeks on business. I found a great deli style restaurant that had fried okra -- and I ate there every night. In two weeks I gained about ten pounds -- but, boy did it taste great.

God bless, have a wonderful, blessed day,

Bill Gray
billdory@pacbell.net

Alabama bred,
California fed,
Blessed by God to be a Christian American!

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