Do You Like Grits? (Dallas, Cove: food, gays, working)

[case44]

I eat grits occasionally, but with me, how I eat them changes from time to time. In the past, I would put butter in them. Now I use nothing at all.

[blueskies49]

Not even cheese?

[Cathy4017]

Originally Posted by blueskies49

Ooooh, you'll have to find that one for me, please! Sounds good!

You can find several versions of the grits-sausage casserole (which I had never heard of, but it does sound good, LOL!!) at allrecipes.com and cooks.com, as well as several others:

Cheese Sausage Grits Casserole Recipe (broken link)

Cooks.com - Recipes - Sausage-Grits-Egg Casserole


More Recipes Like Southern Grits Casserole - All Recipes

[Cathy4017]

Originally Posted by blueskies49

The BEST cornbread, Southern-style, is the way that *I* make it. Stoneground cornmeal, buttermilk, eggs, salt, baking powder, baking soda and NO SUGAR and NO FLOUR, poured into a hot cast iron skillet with first a small layer of melted bacon fat sprinkled with a touch of cornmeal in the bottom of the pan. YUMMY!

My mom makes the BEST cornbread...and I have even used her recipe (which is nothing more than the original one on the back of the container, LOL)....

My cornbread tastes good, but it always ends up crumbling so much...and I can't figure out why...............I cut it (cast iron skillet, hot grease beforehand, etc.)...and it just goes to bits.

WHY?!

[blueskies49]

Cathy, what's your recipe? Mine is a little crumbly but not that bad. It holds up pretty well. Maybe you can compare yours. Here's mine:


Southern Buttermilk Cornbread

3 tablespoons bacon drippings (or vegetable oil)
2 eggs
1 ½ cups corn meal
½ to 1 tsp salt
½ tsp baking soda
1 ¼ cups buttermilk

This cornbread is best baked in a 9 or 10-inch cast-iron skillet but if you don't have one, any 9 or 10-inch round baking dish will do fine.

Preheat oven to 400°F.
Put bacon drippings or oil in baking dish or skillet and let melt on stove. Meanwhile, mix together cornmeal, salt and baking soda in a medium bowl. Beat eggs in a separate bowl, add buttermilk and stir well. Pour into dry ingredients and mix well but don't overmix.
When oil is hot, sprinkle a teaspoon of cornmeal into the skillet. It should sizzle. This gives a nice crust on the bottom of the cornmeal.
Pour batter into pan. Bake 20 to 30 minutes until golden brown. Cornbread will begin to pull away from sides of pan. Serve hot with butter.

[Cathy4017]

Originally Posted by blueskies49

Cathy, what's your recipe? Mine is a little crumbly but not that bad. It holds up pretty well. Maybe you can compare yours. Here's mine:


Southern Buttermilk Cornbread

3 tablespoons bacon drippings (or vegetable oil)
2 eggs
1 ½ cups corn meal
½ to 1 tsp salt
½ tsp baking soda
1 ¼ cups buttermilk

This cornbread is best baked in a 9 or 10-inch cast-iron skillet but if you don't have one, any 9 or 10-inch round baking dish will do fine.

Preheat oven to 400°F.
Put bacon drippings or oil in baking dish or skillet and let melt on stove. Meanwhile, mix together cornmeal, salt and baking soda in a medium bowl. Beat eggs in a separate bowl, add buttermilk and stir well. Pour into dry ingredients and mix well but don't overmix.
When oil is hot, sprinkle a teaspoon of cornmeal into the skillet. It should sizzle. This gives a nice crust on the bottom of the cornmeal.
Pour batter into pan. Bake 20 to 30 minutes until golden brown. Cornbread will begin to pull away from sides of pan. Serve hot with butter.

Thanks, Blue.....it seems like I remember resorting to muffins because the regular cooked in the skillet always crumbled badly when cut...

I'll give this a try!! Thanks again! I will probably have to learn how to adjust for high altitude, too, LOL!!

[lonestar2007]

If you happen to be using flour and cornmeal, my aunt always told me to decrease the amount of flour, add to the amount of cornmeal and decrease amount of baking powder and I always increase amount of salt, just a little.

[Cathy4017]

Originally Posted by lonestar2007

If you happen to be using flour and cornmeal, my aunt always told me to decrease the amount of flour, add to the amount of cornmeal and decrease amount of baking powder and I always increase amount of salt, just a little.

I bet it is the flour that makes the most difference.....I will know as soon as I get some coarse stoneground cornmeal!!

[blueskies49]

Well, do let us know how it turns out for you!

[Cathy4017]

Originally Posted by blueskies49

Well, do let us know how it turns out for you!

I shall....thanks!