Biscuits or Cornbread?

Cornbread!
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Biscuits
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nasty little globs of paste

Cornbread
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Thick, crunchy (not made w/ powdery white corn "flour" instead of gritty yellow meal) and sweetened w/ brown sugar, cooked in cast iron.
 
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I am lucky if I can find grits that aren't instant

I'm luck to find GRITS in the Grocery Stores !!!

After considerable looking and asking employees... I've found WHERE they hide it!

(It's in the CEREAL aisle! )
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I keep looking where the flour and cornmeal is.......

Danged "Yankees" !!!

-Junkmanme-
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And I had to marry one
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I love him anyway
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Even though he won't eat grits or unsweetened cornbread or collards or beans....and he still loves me even though I do
 
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Thank-you oldchickenlady. My northern recipe calls for more flour than cornmeal - 3/4 c cornmeal and 1 c flour and 2-4 tbsp sugar. I'll try your grandmother's next time we have baked beans.
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Quote: I'll try your grandmother's next time we have baked beans. Unquote.

Ain't "baked beans" them kinda beans that's cooked with BROWN SUGAR and served up in Boston?

I don't think they'd go too well with cornbread. Ya need them pinto beans or such-like to go with cornbread.

???????
-Junkmanme-
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Yes, or the tomato sauce kind. Does one make pinto beans from scratch or open a can? I believe the proper southern spelling is "sech-like"
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by the way.

Sorry 'bout the spellin'. Yore rite. I lay me poor spellin' on me "Western Edjucashun."
I gen'ly cook them-thar beans from scratch for a few hours in a big pot. But if'n I be in a rush...I'll use canned (cooked) pintos to make a quick bean burrito.

-Junkjmanme-
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