Cornbread, Nuff Said

Currently Baking in Grandmother Keith’s Oven

Deliciously Cooling…

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I LOVE Cornbread!

If you were raised in the south, before the internet brought us all together culturally, then you grew up eating Cornbread religiously. We loved it whether it was right out of the oven, or stale and hard as a rock, and placed into a bowl with some milk to soften it to eat with a spoon. Either way, it was perfect!

Most of the time we ate it plain, but perfect!

Some southern cooks ended up expanding on the original recipe.

Here is one of such recipes:

Cornbread with Cottage Cheese and Broccoli and Onions

This recipe is simple. Just make your cornbread as you always do, or buy a box or bag of Cornbread Mix. Make according to package directions, except you will be adding about a cup of Cottage Cheese, and as many Broccoli Florets and chopped Onions as you like. Mix together and add to a Cast Iron Skillet with a “blob” of Crisco in it. Place into the oven to melt the Crisco. Then remove and pour your Cornbread mixture into the hot skillet. Place into a 350F Oven for about 25 minutes. Follow your own package directions if you aren’t a southern pro with Cornbread. (You are forgiven.)

Oh, and you might want to place it under the Broil to brown the top if it isn’t already. 🙂

You don’t have to be from the south to make the best Cornbread imaginable.

Just bake some Cornbread!

Julie

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The Cornbread with our Stewed Tomatoes

This is another great way to eat Cornbread. Especially when stale.

Those Tomato Juices will absorb into that Cornbread and flavor it wonderfully!

Fried Ham is Always a Treat with Cornbread

Doesn’t Get Any Better Than THIS!

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Stewed Tomatoes, A Whann Family Tradition

Click on the Link for our Stewed Tomato Recipes

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Featured Are:

Julie’s Mex-Itali Cornbread

For some reason Mexican and Italian tend to go very well with me. I have created a few recipes starring both country’s foods. Here is yet another example.

Right Out of The Oven and Cooling with Some Queso Fresco

(Recipe Down Below)

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All In One New Year’s Day Cornbread

It is traditional in the south to eat Cornbread, Black Eyed Peas, and Collard Greens.

I decided to throw it all together and have it be One and Done!

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I used a cookie cutter to cut out these great hand held bites.

The Inbetween’s are Delicious as Well

(Recipe Down Below)

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Julie’s Mex-Itali Cornbread

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Some of My Ingredients:

I’m following the Cornbread recipe on my box of Corn Meal, except that I am adding my own garden Peppers, and a can of Shoe Peg Corn, also, some Spicy Italian Sausage and Queso Fresco Cheese.

Spicy Italian Sausage, Sizzling Away

Ready To Make The Cornbread

Peppers From Our Garden

The first thing that I did was to cook the Spicy Italian Sausage, removing most of the fat as it cooked.

I did reserve some to grease the Cast Iron Skillet for the Cornbread.

You can see some of the Italian Sausage that fell into the skillet.

Chopping Our Backyard Garden Peppers

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Making The Cornbread…

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The Layering Begins

This is the grease from the Italian Sausage,

then place a shallow layer of the Cornbread mixture,

Then add the Italian Sausage,

a layer of the Shoe Peg Corn, then more of the Cornbread mixture.

I sauteed my Garden Peppers in some Olive Oil,

then placed them on top of the Cornbread mixture, and then tried to cover them with more Cornbread mixture.

I Did Sprinkle Some Chili Powder Over Top

Now, place into the oven according to package directions.

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Cornbread Done, But Needs Browning

When Cornbread is Cooling, add Queso Fresco

Here we are eating it with some Queso stuffed Jalapeno Peppers

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All In One New Year’s Day Cornbread

It is traditional in the south to eat Cornbread, Black Eyed Peas, and Collard Greens on New Year’s Day.

Black Eyed Peas to bring you LUCK! Collard Greens to bring you MONEY! 🙂

I decided to throw it all together and have it be One and Done!

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The Ingredients:

(What you see above are the ingredients that I used to not only make the Cornbread, but to add to the Cornbread.)

You can see the Quaker Yellow Corn Meal Mix in the photo above? All of those ingredients, minus the cans of peas and greens, are listed on the Corn Meal container. In other words, all you have to do is to buy the Corn Meal mix and use that as your guide for making your Cornbread.

Or, you can use any Cornbread recipe that you like. What is going to be unique here are the ingredients I’m adding to the Cornbread.

I’m adding some Black Eyed Peas, Tiny Field Peas w/ Snaps, and a can of Collard Greens.

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Turn your Oven onto the proper setting. According to the package directions.

Here I am using my Great-Grandmother’s Cast Iron Skillet and some Crisco. I simply place a blob of Crisco Shortening in it, and I place it in the oven to get hot and melt.

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Drain and Rinse your Black Eyed Peas and Tiny Field Peas in a Colander in the sink, then add them to your Cornbread Batter.

Here I am draining the can of Collard Greens and squeezing them out, then adding them to the Cornbread Batter.

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Stir Together

(Once your Skillet is hot and the Crisco has melted, pour in your Cornbread Batter and place into the Oven for the desired time according to the Corn Meal Mix instructions.)