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Pages From My Mama's Cookbook
David In Indy:
And I'm not exaggerating about that winter carrot either. It looked like something Harry Potter cut off the Whomping Tree.
I swear that sucker had branches growing on it. :P
And for those of you in Northern Climes, if you find something growing in your garden in the middle of January... just leave it there. Don't pull it out, and PLEASE GOD don't try to eat it. Just leave it there and let nature take it's course. Okay?? :P
injest:
--- Quote from: David on July 19, 2007, 02:17:02 am ---It comes in a can, Clarissa. You should be able to find it in your grocery store. Look for Borden's "Eagle Brand". If you can't find it, you can always substitute it with buttermilk. I like the sweet milk because it adds a sweet taste to the corn bread. :D
--- End quote ---
ok...I can handle the Indian thing. I can handle the African/American thing. I can handle the gay thing. Heck, I can even handle the Dang YANKEE thing.
but I draw the line at SWEET cornbread!!
THAT is just WRONG!! Sacrilege! I can't let my mom know I am associating with someone that likes his cornbread sweet!
:laugh: :laugh: ;) :-*
MaineWriter:
Now don't you go dissing us Yankees, Jess!
I read this somewhere once:
To people from the rest of the world, Yankees are Americans.
To Americans, Yankees are New Englanders.
To New Englanders, Yankees are from Vermont.
To Vermonters, Yankees are people who eat cheddar cheese with their apple pie for breakfast.
Leslie
MaineWriter:
Here's a cornbread variation...I guess this is a Yankee recipe, I got it out of the (Maine) newspaper years ago.
Creamy Double Corn Cornbread
2 large eggs
1 15 oz. can cream style corn
3/4 to 1 cup sour cream
1/2 tsp salt
1 heaping tablespoon baking powder
1 cup cornmeal
Mix eggs, cream style corn and sour cream together. Mix well. Combine dry ingredients and add to the liquid mixture. Stir lightly until mixed. Turn into a greased and heated 9 inch square pan. Bake at 375 degrees for 30-35 minutes or until well browned. Cut into squares and serve.
Leslie
dot-matrix:
--- Quote from: Shasta542 on July 20, 2007, 02:08:57 am ---When I was growing up--in the country--we called regular milk "sweet milk" to distinguish it from buttermilk. We called the sweetened condensed milk "Eagle Brand Milk" even if that's not the brand we used. We also used "light bread" for regular bread to distinguish it from cornbread which was served daily. Seems so strange now.
--- End quote ---
Us too, sweet milk was regular milk... :)
David my Mom used to make cornbread too and her recipe was almost the same as your. Except she reduced the buttermilk to ½ cup and added one can of cream style corn. It was so moist and delicate there was never any left over but I bet it was just as good the next day too. My Dad use to put it in a bowl with a little milk on it.
Hey Shasta! Mom also use to make Chocolate Gravy for us too! This is her recipe, it is delicious...
Chocolate Gravy
INGREDIENTS
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
3/4 cup white sugar
2 cups milk
DIRECTIONS
1. Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick. Serve over hot buttered biscuits, toast or pancakes.
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