Yep... I see NORMAL people... already talking about food... that IS normal!! lol... Smiler

Also, talking about okra, and squash... i coat them with a little milk before rolling them with cornmeal, it makes all the difference in the world as to how we like it... Wink , ,
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Originally posted by logical:
quote:
Originally posted by mandomama:
My job growing up was to make the cornbread, which we had about 4X week.
self-rising cornmeal-2 scoops
self-rising flour- 1 scoop
1 egg
a little vegetable oil
some milk

thats how my mom taught me, no recipe other than the one in her head. It was so good around 9 o'clock when I'd crumble it in a big glass of milk. YUM! Razzer


Sweet milk or buttermilk? My grandfather used to love to eat cornbread in buttermilk.

I love cornbread too. My mother makes it in an old iron skillet. Good stuff. I always check to see if there's any leftover which I go over.


Nothing like good 'ole cornbead, buttermilk and a tad of salt... YUMMMMMMMMMMMMMMMMMM Smiler
quote:
I probably should start another topic for this question but since we got hijacked by cornbread earlier. Can anyone tell me how to make good fried okra, squash or green tomatoes.

It might help sometimes if I go back and read all those other pages before barking out! LOL The cornbread recipe is simple and I think someone else already posted it but here's THE DOGS: (I don't measure) Two or so scoops of self-rising cornmeal, one scoop of flour, 1 egg, 1 tablespoon of shortening (if you ain't got lard) and one spoon of sugar (was accused of this being Yankee but I like it anyway) preheat your over with your black skillet in it (and make sure you have coated the black skillet with shortening) then bake at 350 till you think it's done or a fork will stand up in it. As for okra, squash and fried green tomatoes, first SOAK all of the above in salt water, then dip in egg batter, THEN roll in a mixture of cornbread and a little flour, then have your grease on the stove on high, drop one in and if it sizzles you can start dropping em in. And I am typing this while I have the flu and can't eat a **** thing! Now that is group devotion! THE DOG
Texas Corn Bread
2 LARGE eggs
1 cup light sour cream
6 tablespoons butter, melted, not browned
1/4 cup milk
1/2 cup all-purpose flour
1 1/4 cup cornmeal. White, Yellow, or for a unique color, blue Indian Corn meal.
1 1/2 teaspoons baking powder
1/2 teaspoon salt, or salt substitute
3/4 teaspoon baking powder
1 to 2 tablespoons sugar (optional) Most texans are sweet enough without the added sugar. Or, substitute Honey.
1 cup drained corn kernels, you can use canned, frozen, or slice them off the cobs.

Grease Pan. Heat oven to 400 F.
Gently beat the eggs sour cream, milk and melted butter together. (works best if the eggs are fresh laid or at room temp)
mix dry ingredients in a mixing bowl. Hold the corn kernels back.
Blend the Liquid and dry ingredients, add the corn kernels, fold in till just mixed. Bake 20 to 25 minutes till the top is lightly browned. ENJOY. Can Be Used to make Muffins, this recipe makes about 6 muffins.

You can modify the recipe by replacing some of the corn Kernels with chopped chili peppers. Any pepper will work, even bell pepper if you don't like hot spicy.
Liberals can cook. We Watch PBS like zombie neo cons watch Faux News.
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I would like to know how to do that also

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I would like to know how to do that also.

BUY AMERICAN FROM AMERICANS!

The "secret" to washing an iron skillet is after you wash it to put it back on the stove then let it dry. Before you put it up, rub some Crisco on it and it's good as new. THE COUNTRY COOKING DOG
quote:
Originally posted by that smart chick:
If we're gonna make cornbread then one of ya'll is gonna hafta help me season my cast-iron skillet. It's been used a lot lately and somehow, someone washed it (!!!) and it's got a few spots on it. Anyone know how to burn one out in the oven without smoking up the whole house?


Here is the way I 'season' my cast iron skillets... and an egg will even slide off for a few days!!!

First wash very well, rinse very well, then put in oven for a few minutes to get completely dry.

Then put some sort of oil in it... remembering to line the walls of the inside of the skillet...

Put it on the top burner of your stove on HIGH, until it starts smoking pretty bad... then it is good to go... for a couple of weeks.

Yes, it smokes while seasoning, just one of the Yucky things I have to put up with to have a nice skillet that when turned upside down, the cornbread just falls out on its own!!!

On my smaller ones, the eggs won't even stick for SEVERAL cookings after seasoning.

You can use ANY oil, but when seasoning, I prefer plain old lard... it seems not to smoke nearly as bad, and seems to 'season' for a longer period of time.
quoted by Kindred:

***Yep... I see NORMAL people... already talking about food... that IS normal!! lol...

Also, talking about okra, and squash... i coat them with a little milk before rolling them with cornmeal, it makes all the difference in the world as to how we like it... , ,***


My mom makes the best fried chicken in the world, too. She soaks it overnight in buttermilk and then dredges it in flour, cornmeal,salt and pepper, and a little paprika. She doesn't cook it in too hot oil. It melts in your mouth! I love food topics!

We ate at a Mediterraen/Lebanese restaurant today after church. The hummus and tabouleh was delicious. Is there a restaurant like that in the Shoals? I guess I should post this question on the restaurant talk, but I'll throw it out there anyway.
hey a lil secret to using those cast iron skillets before they are seasoned real good and still stick some things. Put it on the stove sprinkle salt allover the bottom and allow to get nice and hot. take it off the stove and use paper towels to rub the salt really good .
Also any of you that have a wood burning fireplace,grease that skillet up good and lay it in the fire and leave it in there for several hours,then just wash it up and they are usually ready to go after one good time in the fireplace. Thats what I have done to all of mine and iron skillets is the only ones I have ever used.

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