Quote:
Originally posted by Hell Puppy@Jan 18 2005, 08:04 PM
I'm much more about the eating than the cooking. Furthermore, when I do cook, it tends to be by the seat of the pants and thus no real specific recipe. I make wonderful chili, but I doubt I've ever had the same mix of ingredients twice.
So not a lot I can contribute in terms of recipes. Though I am available for tasting sessions.
I do have one I dont stray from though. And this is your basic southern style skillet cornbread. True southern cornbread is NOT sweet and is baked on high heat in a well aged cast iron skillet. Mine is over 100 years old and passed down thru several generations already.
Recipe is very basic...
2 cups corn meal
1 egg
4 heaping table spoons of cheap nasty mayonnaise style salad dressing/spread (trust me on this one)
1 1/2 cups water
Mix well.
Grease cast iron skillet, dont get fancy, use crisco or similar. Preheat oven to 400. Put it all in the skillet and bake until it's nice and brown.
Now normally this will be served by crumbling it up in a plate and covering it with beans which you've also cooked (pintos, northern, butterbeans, or even blackeyed peas) and then dowsed with a little pepper sauce if you wanna liven it up a bit.
However, a true southerner is perfectly happy to crumble their cornbread into a glass or bowl and cover it with milk and eat it like cereal. The more hardcore will even cover it in buttermilk.
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If I may add a little to this. It's much the way we do it. But we stir in chopped green & red peppers and some black beans before baking. Damn tasty.
