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Feb 102016
 

Country Living Buttermilk Corn Bread

Topped with blacked peas-chopped onions and a dash of vinegar...

Topped with blacked peas-chopped onions and a dash of vinegar…

Hey Ya’ll, Kenny here to share a recipe that I found in one of my wife’s older cook books. It’s titled – Country Living Recipes – and was written by Jean Wickstrom Liles. The recipe is by Mrs. N.A. Gilcrease from Corsicana, Texas.

As you all know, I am a big fan of corn bread and thought I would try making this recipe myself.  (Please…hold the applause for later.)

Now don’t get me wrong here…I love my wife’s Country Corn Bread the best. You knew I had to say that. After fixing up this bread I found it to be a little dry but, tasted pretty darn good. It would go great with black-eyed peas or fried fish which is what we enjoyed it with.

O.K. enough of my jabbering…here’s the recipe—>

Country Living Buttermilk Corn Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 servings
Ingredients
  • 1 cup yellow cornmeal
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon soda
  • 1 egg, beaten
  • 1 cup buttermilk
Instructions
  1. Combine the dry ingredients.
  2. Add egg and buttermilk mixing well.
  3. Pour batter into a well greased 8 inch square pan.
  4. Bake at 400 for 20 minutes or until it is golden brown.
  5. Makes about 9 servings.
Notes
I think i would have used a wider pan for a thinner bread. We like our corn bread a little cruncher.

Hope you try this corn bread and enjoy eating it. Oh yeah…..don’t expect me to do this too often….

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Dec 032015
 

Fried Green Tomato BLT

I smell BACON!!!

I smell BACON!!!

Again today I am going to start off with something different than today’s recipe. Kenny and I are great-grandparents again! Niklaus Harper Norman came to us last night at 7:48 last night weighing in at 8 lbs 13 oz and a whopping 21-1/4 inches, OMG he’s gonna be a tall one…………. Kudos to daddy Eric, mommy Chey and of course big brother Urlic, love you guys!

I'm getting to old for this....

I’m getting to old for this….

If you’re anything like my Husband, he thought this sounded weird (kinda like him, I suppose, ha ha)! As a Southern boy through and through and a lover of his fried green tomatoes and his bacon he shocked me with his reply; it was, “That sounds crazy to me!”. This wasn’t an original idea from yours truly but was inspired by a Chef Curtis who is a spokes person and chef for our local Winn Dixie and Harvey’s supermarkets here in Florida. Guess what folks, Husband loved it and is chompin at the bit for me to make them again in the very near future!

 

Fried Green Tomato BLT
 
Author:
Ingredients
  • Amounts depend on how many servings you are making
  • Green tomatoes (for the 2 of us, I fried up two small to medium green tomatoes
  • Bacon (for 2, four slices)
  • Lettuce
  • Bread of your choice
Instructions
  1. Fry or bake bacon, drain.
  2. Fry slices of green tomatoes about ¼ inch thick, dipped in beaten egg and dredged in seasoned flour, until browned on both sides and fork tender. Drain on rack over paper towels.
  3. Toast bread, spread with mayo and assemble with fried tomatoes, bacon and lettuce.

Well off to hopefully talk to the new parents of Niklaus and finish up some dinner here………….. And of course, tomorrow is back to more of my extreme decorating for Christmas; family thinks I’m wacko, but they sure do enjoy it as I hope you enjoy these samwiches, Kenny’s version of sandwiches!

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

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