Biscuits or Cornbread?

[redhen]

Quote:
Don't worry. I put sugar in my grits. Shhhh...don't tell anyone - they'll think I'm a northerner too!

SUGAR in Grits ???

Yankee !!!

(probably puts raisins in it too.....)

Grits: only with butter, salt, and pepper.....and maybe...red-eye gravy.

GEEZ... Whut's this World comin' to.....???

I put "whole-kernel" corn and some "hot" green chile in my cornbread.....sometimes.
(I'm a WESTERN "Rebel".)

sugar.....can ya believe it ??? (How'd them people WIN thet-thar WAR?....Diabetes shoulda got 'em!)

-Junkmanme-

 

[key west chick]

Holy cow. Sugar in grits too! I put butter and cheese in mine. Maybe some crumbled bacon. But sugar? Thats for tea!

 

[desertdarlene]

I like both. But, cornbread is more of a treat and biscuits is more of a side dish to a meal.

 

[arabianequine]

Quote:
Sugar is for oat meal and farina.

 

[bgelber]

biscuits with breakfast, fried chicken or on top of my chicken pot pie

cornbread with most everything else, oh yeah to have some beans, fried potatoes and some green onions.

That ain't no yankee meal.

 

[Dinkadoo]

Both - cracklin cornbread with beans, chili or greens or better yet cornbread and buttermilk yum yum, biscuits with everything else

 

[Junkmanme]

Muchachas y Muchachos....

Does the Corn tortillas qualify as "Corn-Bread" ?

It eez verry good with the Cheeken and the Chiles !!!

The Beezkits is good at McDonalds.

-Junkmanme-

 

[chickenvirgin]

I am Canadian....so neither!

 

[oldchickenlady]

Oh and don't forget...wont be long until it is poke salad (sallet) picking time! Cornbread is great with poke salad.
Here is my grandmother's cornbread recipe for a standard 10-12" black iron skillet.

1 cup YELLOW cornmeal (not cornmeal mix and the best is Aunt Jemima if you can get it)
1/2 cup flour
1 tsp of salt (can use garlic salt)
1/2 tsp pepper
1 TBSP of baking powder
1 egg
Enough buttermilk to make a pourable (but still thick) batter. (Can use regular milk, but buttermilk is better).

Sift the flour, baking powder, and spices into the cornmeal. Preheat oven to 375-400 degrees (I do 400). Heat 2-3 Tbsp of bacon drippings in a black iron skillet. While skillet is heating add egg and buttermilk to cornmeal mixture and mix well. Batter should be thick but still pourable. When skillet is smoking hot, pour extra bacon drippings into the batter and stir. Pour batter into the hot skillet and put on middle rack in oven. Bake about 15-20 minutes until sides of batter have pulled away from sides of the skillet and top of bread is not soft/runny on top. I like to turn broiler on and brown the top of my conrbread at this point or you can let it cook longer in the Bake mode. Turn the skillet upside down on plate. If your skillet is 'seasoned' right and it was smoking hot, the cornbread will fall right out of the skillet. Slice a big ol piece and fill it with butter! You can tweak the recipe to your personal taste...ie adding cracklins, chopped up onions, green chilies, etc. You can also vary the amounts depending on if you like thin cornbread or thick cornbread. My recipe makes a 'pone' of cornbread just about 1 1/4" thick. IF you have have to have sugar...don't add more than a tablespoon or it will taste like cake! Cake aint cornbread!

 

[Hillbilly Hen]

Ms.FuzzyButts :

Quote:
Agreed!!

I also agree here. However I have to make the '"sugary northern stuff" for DH