Need help

[rikberry31]

This New York City raised Vol fan needs help understanding the whole cornbread thing that posters bring up. I am completely baffled.

I’m baffled. How did a NYC Yankee who lives in Florida ever become a Tennessee fan? This has to be a good story.

 

[VolunteerHillbilly]

Martha White in a seasoned cast iron skillet. That's all you need to know Hoss

I evolved to curated heirloom maize, artisan ground, and stirred with a gluten-free banjo string.

 

[VolGirl1126]

Country. There are country people even in NY

I used to live in NY and I couldn't find decent cornmeal. I had to take it back with me every time I came home for a visit.

 

[FLVOL_79]

This thread makes me want a nice cold glass of unsweet tea!

 

[VolunteerHillbilly]

This thread makes me want a nice cold glass of unsweet tea!

Every now and then I uncork the idea that there is no such thing as "unsweet" tea on a server, just tea and sweet tea.

 

[volswitten1]

Two pieces of unsweetened cornbread in a bowl of milk cut onions in it and pinch of salt now you living in east Tennessee.

 

[82_VOL_83]

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???

Buttermilk

 

[Boca Vol]

This New York City raised Vol fan needs help understanding the whole cornbread thing that posters bring up. I am completely baffled.

6 inch cast iron skittet
1 3/4 cup of self-rising corn meal.
1 1/4 cup of buttermilk (or add 2 tbsp of cider vinegar to milk)
1 egg

Preheak skillet at 375 with a little bacon grease or bacon trimmings.
Mix ingredients and pour into hot skillet and bake until brown on top.

 

[FLVOL_79]

Every now and then I uncork the idea that there is no such thing as "unsweet" tea on a server, just tea and sweet tea.

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.

 

[JMSqb11]

I done got a hankering Nation

If Pruitt ever gets us to Atlanta, Vol nation should have a Conrbread Tailgate.

 

[savannahfan]

Damn Yankee

No... A "damn yankee" is a person who comes south, and stays.

 

[savannahfan]

Aaahhhhhhh yeah........little sweet cornbread and dunk it in a glass of milk......delicious!!!

Buttermilk.....

 

[savannahfan]

FYP you mean Gold Medal in a seasoned cast iron skillet. That's all you need to know

You get better biscuits, cakes and pies. With Martha White self rising flour, the one all purpose flour for goodness sakes!!!

 

[RollerVol]

I done got a hankering Nation

too funny......me too!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

GO BIG ORANGE!

 

[Boca Vol]

No... A "damn yankee" is a person who comes south, and stays.

If they only understood that I-95 and I-75 have Northbound lanes...

 

[Remy]

View attachment 247250

If it ain't white cornmeal cornbread but the yellow kind, may as well be eating cake. If the skillet doesn't sizzle when you pour the cornmeal batter into it, you ain't doing it right.

 

[82_VOL_83]

6 inch cast iron skittet
1 3/4 cup of self-rising corn meal.
1 1/4 cup of buttermilk (or add 2 tbsp of cider vinegar to milk)
1 egg

Preheak skillet at 375 with a little bacon grease or bacon trimmings.
Mix ingredients and pour into hot skillet and bake until brown on top.

If you don't keep or don't know what bacon drippings are (well, there's no help for you) you can use Crisco shortening....not oil. That's where I cheat and use butter flavored Crisco in the cast iron.
@Boca Vol didn't you leave out 1/4 cup of oil in the mix?

 

[VOLnMiami]

This New York City raised Vol fan needs help understanding the whole cornbread thing that posters bring up. I am completely baffled.

Bless your heart....

 

[Boca Vol]

If you don't keep or don't know what bacon drippings are (well, there's no help for you) you can use Crisco shortening....not oil. That's where I cheat and use butter flavored Crisco in the cast iron.
@Boca Vol didn't you leave out 1/4 cup of oil in the mix?

Oops...I use the oil from the bacon drippings or bacon trimmings as my 1/4 cup. I just swirl it around to coat (it's hot as hell) then pour the batter in.

 

[bartinpc]

My dad grew up in Pittsburgh. He went to 'Nam and afterwards, one of the schools that the GI Bill covered all the costs for was Tenn Tech. Thus how he ended up in Cookeville.

He said one of the first times he ate at the cafeteria, he grabbed what he thought was yellow cake. He took a bite out of it and went up to the large lady behind the counter. He told her the cake wasn't very good.

She laughed really loudly and said, "Honey, where you from?" She then told him that it was supposed to taste that way.

I guess it worked out though...he's lived in the south since.

 

[82_VOL_83]

Oops...I use the oil from the bacon drippings or bacon trimmings as my 1/4 cup. I just swirl it around to coat (it's hot as hell) then pour the batter in.

Martha White calls for a little bit in the mix plus whatever you use in the pan. Ima try the bacon fat in the mix next time, might just crumble the bacon up and put it in the pone.

 

[HooahVol]

3 pages of cornbread conversation without a single mention of pinto beans. Ya'll are going to lose your Southern license.

 

[82_VOL_83]

3 pages of cornbread conversation without a single mention of pinto beans. Ya'll are going to lose your Southern license.

Didn't ax about no Pintos. He axed about cornbread. He can start another thread for Pintos or white beans or black beans........

 

[Tennman47]

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.

 

[Zues1]

Martha White in a seasoned cast iron skillet. That's all you need to know Hoss

Ahh, we prefer Three Rivers. And I do make an awesome moist cornbread