Cornbread and Milk mix Poll! (house, law, top)

[Nairobi]

Originally Posted by TexasReb

Absolutely, Nairobi! It is (and backed up by earlier links), just one of the hundreds of influences of the American southeast on Texas...which in turn just made us a natural extention of the American South! Foodways were DEFINITELY influential.



This is heresy, Nairobi! Do you hear me? And coming from a totally Texas/Southern woman like YOU, fer gosh sakes!

To say sugar belongs in cornbreak is like saying sugar belongs on grits. No way. It makes the former into poundcake, and latter into Cream of Wheat! LOL

Still, I hope you know I am just joshing' a bit with you as friends! *HUGS*

*Looks down*.... I'm a man, Tex! LOL

[High_Plains_Retired]

Originally Posted by JanND

Yum on the beans and cornbread. I love cornbread and sweet milk, never tried it w/ buttermilk. My kids were raised up North. They tried cornbread and milk, and love it. Now when I make cornbread I have to make two skillets full, (I use my cast iron skillets). They love my pinto beans, fried potatos and corn bread too. My GrandMa would be proud.

I just can't handle buttermilk although I love buttermilk biscuits and pancakes. However, it's been many years since I tried buttermilk and tastes do change. Maybe I'll pick some up on the next trip to the grocery store.

Yes indeed! Corn bread in cast iron is delicious. Somewhere I have one of those cast iron skillets that cooks the corn bread in the shapes of ears of corn. Better than candy!

[Cathy4017]

Originally Posted by TexasReb

.......


This is heresy, Nairobi! Do you hear me? And coming from a totally Texas/Southern woman like YOU, fer gosh sakes!

To say sugar belongs in cornbreak is like saying sugar belongs on grits. No way. It makes the former into poundcake, and latter into Cream of Wheat! LOL

Still, I hope you know I am just joshing' a bit with you as friends! *HUGS*

LOL!! Everybody in the family (Mother, grandmother, aunts, great-aunts) always put sugar in their cornbread. Not a massive amount, mind you, but some!

I did, too, until I started using Bluesky's recipe on this site for buttermilk cornbread that contains no flour or sugar. Cooks up perfectly (and that says a lot at the higher elevations!!) everytime, and doesn't crumble like the regular recipes made with flour and sugar!

I also had an aunt that liked grits with butter, cream and sugar! That was probably a vast improvement over a blob of standard flavorless breakfast grits. But for my immediate family, grits weren't on the table that much.

Now cheese grits with jalapeno or green chile....that's another story!

[TexasReb]

Originally Posted by Nairobi

*Looks down*.... I'm a man, Tex! LOL

I apologize sincerely...and with multiple

You are a great ally, in any case!

[ETex2]

Cornbread with buttermilk for me. And wait for the cornbread (sugar free kind) to cool off first - got to be cold! Add a little salt and pepper, too. For a special treat, chop up some green onions in there and I'm in heaven.

[TexasReb]

Originally Posted by ETex2

Cornbread with buttermilk for me. And wait for the cornbread (sugar free kind) to cool off first - got to be cold! Add a little salt and pepper, too. For a special treat, chop up some green onions in there and I'm in heaven.

I never heard tell of the green onions aspect, ET! Wow! When my better half goes out shopping today, I think I will tell her to get a batch...along with some buttermilk!

[lonestar2007]

I put a little sugar in mine, not much, it certainly isn't sweet, but my Mother did it this way and so do I. I think it just gives it a little flavor and like I said, never enough to make it sweet.

But I put a little sugar in most everything. Fry up a skillet of squash, sprinkle sugar over it before taking it up. I guess every tomato based recipe I make, I add a little sugar too. I even put a dab of sugar in my homemade hot sauce (salsa). You would never in your lifetime guess it had any sugar in it though. LOL Must be that southern part of me coming out. )

I will add though that I never put any sugar in my red beans, nor anything else for that matter, except salt and bacon grease (or a slab of bacon or ham bone).

[TexasReb]

Originally Posted by lonestar2007

I put a little sugar in mine, not much, it certainly isn't sweet, but my Mother did it this way and so do I. I think it just gives it a little flavor and like I said, never enough to make it sweet.

But I put a little sugar in most everything. Fry up a skillet of squash, sprinkle sugar over it before taking it up. I guess every tomato based recipe I make, I add a little sugar too. I even put a dab of sugar in my homemade hot sauce (salsa). You would never in your lifetime guess it had any sugar in it though. LOL Must be that southern part of me coming out. )

I will add though that I never put any sugar in my red beans, nor anything else for that matter, except salt and bacon grease (or a slab of bacon or ham bone).

Given our long-standing friendship, dear Texas sis, I will overlook the fact you put some sugar in your cornbread...but ok, at least you say it is NOT MUCH! LOL

But seriously, hon, (and this might even make for another poll...when I can figure out the right words to make it! LOL), I was struck by your use of the term "red beans" for what some refer to as "pinto beans". I am like you, though. I know "pinto beans" (the speckled big ones) as "red beans."

Red Beans and cornbread...and some chow-chow! LOL And bacon, of course!

[Nairobi]

I don't put very much sugar in my cornbread either. Just enough that it has a lightly sweet taste, but you know that you're eating cornbread and not cake. If anything, when I'm eating it for dinner, I'll put a whole slab of butter on it and add some honey.

If it tastes good, then eat it.

[TexasReb]

Originally Posted by Nairobi

I don't put very much sugar in my cornbread either. Just enough that it has a lightly sweet taste, but you know that you're eating cornbread and not cake. If anything, when I'm eating it for dinner, I'll put a whole slab of butter on it and add some honey.

I can SURE go for THAT, Nairobi. I kinda like that good ol' sorghum molasses as well as honey...