Re: sum fine vittle recipes
I jest can't hardly say enough 'bout one of th' staffs of life - corn bread. Them Indians really started sumthin' when they teached us how to grow corn, cause today, sum people wuld eat corn bread mornin', noon, an' night - an' mebbe fer a bite 'tween meals.
Corn bread is good with beans, fried fish, sorghum 'lasses - why, its so overpowerin' good, you kin jest 'bout eat it wit' most anything an' like it.
Try one of th' followin' recipes - serve sum hot corn bread with a big lump of butter settin right alongside it.
CORN BREAD
(good wit' beans)
We've set down too many a mess of bean, onions, piccalilli, cold milk, an' corn bread frum this vury recipe.
2 c. white corn meal (coarse ground)
1 c. flour
1 T. sugar
Milk
4 T. baking powder
1 egg
1 t. salt
Combine all dry ingredients, then add egg and enough sweet milk to make a thin batter. Pour in hot well greased bread pans or corn stick pans. Bake until brown in a hot oven. Mighty good with beans, sorghum molasses or about anything.
OLD-FASHIONED CORN BREAD
1 1/2 c. buttermilk
1 1/4 t. soda
1 t. salt
1 egg
Cornmeal
Combine buttermilk, soda, salt and egg. Add enough cornmeal to make the consistency of cake. Spoon thi smixture out into a well breased pan, and it will come out in small sections when baked. Bake in moderate oven.
If you drinks three times in three minutes frum any Ozark spring, you'll cume back fer 'nother drink 'fore you die.
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