looking for odd southern recipe

[SunnyKayak]

I guess my mom holds a key to this mystery. I will have to call and find out as I always was out of the kitchen when this was made but it was a great use for leftover cornbread.

[hdwell]

Originally Posted by seattlerain

I've never heard of "egg sop", however my grandmother used to take day old cornbread and put it in a glass, or sometimes a bowl and pour buttermilk over it and eat it for breakfast.

I believe I have heard THIS called Cush Cush or maybe Cous Cous. Really not sure. Somebody correct me on this

[SunnyKayak]

ok I talk to my mom for how this is prepared.
It must be an Applachian recipe since that was where she was raised.

Cook cornbread of course black skillet pan and either let it cool or use day old cornbread that has been covered and set to the side.

In a larger size skillet heat to a medium heat.

Add 6 eggs and quarter stick of margarine (use Paula Dean measuring method whatever suits you)
Crumble the cornbread into the egg mixture as you lightly stir it on the stove . When eggs look cook to desire likings it is ready

And yes she called it EGG SOP

I should have ask her first but just like right a moment ago when I just called for the recipe I got a ear full of how half the town is doing .

[kshe95girl]

Originally Posted by hdwell

I believe I have heard THIS called Cush Cush or maybe Cous Cous. Really not sure. Somebody correct me on this

cous cous is a type of pasta, prevalent in northern Africa, its delish, nothing like what you have described, though.

[brokensky]

Originally Posted by SunnyKayak

ok I talk to my mom for how this is prepared.
It must be an Applachian recipe since that was where she was raised.

Cook cornbread of course black skillet pan and either let it cool or use day old cornbread that has been covered and set to the side.

In a larger size skillet heat to a medium heat.

Add 6 eggs and quarter stick of margarine (use Paula Dean measuring method whatever suits you)
Crumble the cornbread into the egg mixture as you lightly stir it on the stove . When eggs look cook to desire likings it is ready

And yes she called it EGG SOP

I should have ask her first but just like right a moment ago when I just called for the recipe I got a ear full of how half the town is doing .

Yep, sounds very much like what my family calls Egg Sop. How funny!!!! My g/ma used bacon grease . . . but she may have added butter, for all I know! However, one difference - my g/mother soaked the corn bread (left over from nite b/f) in buttermilk b/f adding to eggs.

I used to keep buttermilk and use it a lot in recipes and have not done that for a while. Now I am thinking about cornbread and buttermilk . . .

[SunnyKayak]

Originally Posted by anifani821

Yep, sounds very much like what my family calls Egg Sop. How funny!!!! My g/ma used bacon grease . . . but she may have added butter, for all I know! However, one difference - my g/mother soaked the corn bread (left over from nite b/f) in buttermilk b/f adding to eggs.

I used to keep buttermilk and use it a lot in recipes and have not done that for a while. Now I am thinking about cornbread and buttermilk . . .

I totally understand your grandmother using bacon grease to not waste anything and why buy butter for this when it can use something else and oooo the bacon flavoring.

Im not a fan of the taste of buttermilk when I fix a bowl I use regular milk.
Another example of a recipe to use so you dont throw anything away.

What is Ironic my favorite pie is Buttermilk Pie