anyone got a good recipe for corn bread?

[chefbone]

bacon fat. hot cast iron pan. totally. did i mention toasted pecans?

Big Mouthgasm in the fresh corn thing, my weee 'truc' is purreeing some hominy into the buttermilk before you mix up the appareil.

The hominy flavor will make the cornbread scream "COOOOORN!" when it does the wiggly wiggly on your taste buds. If ya wanna go ooooold school, I mean pre-columbian old school: ad some Huacatai or Wild Marigold leaves to it.

I hear ya on the bacon fat brohamski.
Maybe even a Vidalia Marmalade to spread on the good eats.....

 

[needtogetaas]

I hear ya on the bacon fat brohamski.
Maybe even a Vidalia Marmalade to spread on the good eats.....

I save the bacen fat for the collygreans.

 

[nycgirl]

I save the bacen fat for the collygreans.

I brown some hamhocks (sp?) and leave them in when I add the greens.

I like to top mine with a freshly made strawberry spread or honey butter (I don't add a lot of sugar to my cornbread).

 

[needtogetaas]

I brown some hamhocks (sp?) and leave them in when I add the greens.

I like to top mine with a freshly made strawberry spread or honey butter (I don't add a lot of sugar to my cornbread).

ya but you gatta understand,I love hamhocks in mine to but people from newengland dont like hamhocks.so you cant make it like that around here.its like trying to sell grits ,people around here just wont eat it.
and on the shuger thing they pot shuger in there grits around here if they do eat them at all.there more of a cream of weet people around here.same thing with corn bread they like it sweet.newengland has a culcher all of its own apart from the rest of the cuntry.
I think chitlens are the best but if I tried to serv them here the people would laugh at me.

 

[hanselthecaretaker]

Quaker or Jiffy- directions are on the box.

 

[redguru]

How about baked corn instead? Man, I love that.

 

[needtogetaas]

Quaker or Jiffy- directions are on the box.

jiffy is the shit.allways has allways will be.

 

[ChefWide]

I hear ya on the bacon fat brohamski.
Maybe even a Vidalia Marmalade to spread on the good eats.....

i got yer drift working here mon.... what say we hunker down into some Bourbon Braised Beef Short Ribs with Pan Fried Pecan and Serano Spoon Bread and Vidalia Marmalade?

 

[nycgirl]

ya but you gatta understand,I love hamhocks in mine to but people from newengland dont like hamhocks.so you cant make it like that around here.its like trying to sell grits ,people around here just wont eat it.
and on the shuger thing they pot shuger in there grits around here if they do eat them at all.there more of a cream of weet people around here.same thing with corn bread they like it sweet.newengland has a culcher all of its own apart from the rest of the cuntry.
I think chitlens are the best but if I tried to serv them here the people would laugh at me.

My ex-boyfriend is from Mass., I fully understand where you are coming from. I hate grits. My mom use to make it every Sunday (along w/ eggs, bacon, etc.). I can't believe they put sugar in their grits - that's cream of wheat!!

I don't even want to know the names you would be called if you served chitlens in New England. I guess I understand a little where they are coming from. Being a Northerner, there are some things I cannot believe people in the South eat (like chitlens and scrapple).

 

[redguru]

My ex-boyfriend is from Mass., I fully understand where you are coming from. I hate grits. My mom use to make it every Sunday (along w/ eggs, bacon, etc.). I can't believe they put sugar in their grits - that's cream of wheat!!

I don't even want to know the names you would be called if you served chitlens in New England. I guess I understand a little where they are coming from. Being a Northerner, there are some things I cannot believe people in the South eat (like chitlens and scrapple).

Scrapple is a Pennsylvania Dutch staple, the Amish love it too.