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#80
#80
greenbacknative said:
Growing up in east Tennessee, my mother had a cast iron skillet that looked like tree bark on the outside, but she made spectacular cornbread in that thing. It had the thickest crust on the bottom Dayum ! that was good stuff.
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To get that thick crust, you heat the skillet in the oven and put butter or shortening in it to melt. That way, when you pour in the batter, it fries the bottom into that crust. It's mighty fine eatin'.
 
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#82
#82
SaintLouisVol said:
To get that thick crust, you heat the skillet in the oven and put butter or shortening in it to melt. That way, when you pour in the batter, it fries the bottom into that crust. It's mighty fine eatin'.
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Shortening, bacon fat, or lard. Anything that is solid or semi-solid at room temp has a higher smoke point and you get that thick fried crust on the bottom.

And absolutely, gotta have the pepper in the grits.......that's pretty high society though. That's like pinky out on the fork good right there.
 
#85
#85
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#86
#86
marcusluvsvols said:
Cornbread in a glass of cold milk is something I have only ever eaten in the great state of Tennessee. I have been a displaced Tennessean for 90% of my 42 years, but all my folks live(d) in and around Knoxville...and Ktown will always be my home. I married a Carolina girl and have been stuck in Charlotte for 30 years or so. I have never seen nor heard tale of anyone over here putting cornbread in their milk. I loved it as a kid. Just thinking about it brings a smile.. takes me back to simpler times playing and just being happy in the hills with the ones that I loved most. Good times.

Yall know of anywhere else where it is commonplace to put cornbread in your milk? I would imagine that they do up in Iowa and other corn growing areas...when you have hundreds of acres of corn, corn goes in everything right?

Anyway... Go Vols! Hoosier Daddy now???
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Grew up along the Eastern Highland Rim near the plateau and we put cornbread in our milk as a treat after dinner.
 
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#87
#87
82_VOL_83 said:
Shortening, bacon fat, or lard. Anything that is solid or semi-solid at room temp has a higher smoke point and you get that thick fried crust on the bottom.

And absolutely, gotta have the pepper in the grits.......that's pretty high society though. That's like pinky out on the fork good right there.
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Or do like Jerry Clower did when he was growing up and eat your grits with lard;)
 
#89
#89
Sugar or otherwise sweetened cornbread??? No thanks. See, there's cake passed around as cornbread, and there's real cornbread that isn't cakenized. The former is unfit for dogs. The latter is a blessing to all mankind.
 
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#91
#91
FLVOL_79 said:
True..but not in the south. Living down here for 30ish years I have become conditioned to request unsweetened tea no matter where I am.
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I understand. I've been here my whole life. To the best of my knowledge, none of my ancestors lived in the North since the first one got off the boat in Charleston about 250 years ago. Years ago I heard a comedian go off about sweet tea and it stuck.
 
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#94
#94
82_VOL_83 said:
1) Martha White period. I cheat with butter flavored Crisco shortening.
2) Sugar in cornbread is for the gender challenged crowd. Same for sugar in grits. Only thing goes in grits is salt and butter....a sunnyside egg or two won't hurt.
3) The cornbread thing is from an interview with all the SEC coaches. They were asked biscuits or cornbread. Was Marty and McGee on the SEC channel.
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That's a hanging offense.
 
#95
#95
CrybabyVol said:
Whaaaaa? What in the heck is this. I've cooked plenty of cornbread, and I have never heard of this. Is chocolate cornbread just the same thing as a cake?
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CrybabyVol said:
Whaaaaa? What in the heck is this. I've cooked plenty of cornbread, and I have never heard of this. Is chocolate cornbread just the same thing as a cake?
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it is regular cornbread but you add cocoa powder and a little sugar.
 
#98
#98
I tend to like those cast iron pans with half a dozen or so indentations shaped like half an ear of corn. Since they are thinner than a skillet, you get more crust and less filling - the middle is sometimes a little boring, but you can slather a lot of butter on those little sticks.
cornbread pan.jpg
 
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#99
#99
Tragically, three rivers got put out of business. So whatever you get will never be top grade.
 
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