4/22/2024 0 Comments Piggly wiggly weekly ad dothan alMy husband disdainfully looked down at his plate and asked, “What is THIS?” I was emphatically told it was ‘NOT fried chicken’. I made (oven-fried) chicken that my Indiana-born mother made for us in our Delaware home. When I was the young bride of a Southern boy in 1971, I attempted to make traditional ‘Southern’ dishes for my Georgia husband. Kentucky she made Fried cornbread, sorta like a fried pancake but different, it was good, she also made Yellow cornbread with honey in it, and once in awhile she would make the Yellow in the little boxes, now we mix them all up, each time we have beans or something in need of it, we make a different cornbread each time as we like them all and to keep the Family recipes going with our own, we mix Pinto & Navy beans sometimes with some bacon and others with either small ham pieces, hamhock or 1 big piece of sliced virginia ham, I personally think the hamhocks give it the most really good flavor with the cornbread, I tear up 1 piece in the bowl and 1 buttered on the side hot and fresh from the oven to eat 1st. Our Granny from Jackson, Kentucky made it all the time and my Mamaw from Hazard, Kentucky, My Mom got hers from the Hazard version & that’s what I grew up on, Dad loved Milk & cornbread crumbled up in it, I liked that but only on occasion he would eat it everynight if he could, when I met my 2nd Wife from N. Sorry if you’re a sugary cornbread lovin’ kind of person. If I wanted something sweet, I’d make a cake. This is a rustic, savory bread, and sugar just doesn’t belong in there. In my opinion, there is no place for sugar in cornbread. One further note: You will notice that there is no sugar in this recipe. I just stock up when I make a trip down to the southern part of the state. It’s easy to find those brands in the rural areas, but here in North Georgia near Atlanta, I can’t get them anywhere! That’s okay. I just happen to like their cornmeal.Ī couple of other good brands are Hoover’s and Sholar’s. Now, I have no association whatsoever with Arnett’s. My favorite brand? Well, it’s Arnett’s hands down. But the most important for making good cornbread is finely ground, white cornmeal. Grocery stores throughout the South have lots of different cornmeal products on the shelves. Besides all the different types of cornbread, there is also the matter of the cornmeal itself.
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