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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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Mar 132013
 

Stop Light Potato Saute

I’m not sure about you, but husband and I love the smell of peppers and onions sauteing in the frying pan and it’s something that is cooked quite often in our home and on the grill! I can remember when I was a kid, yes I can remember some things, going to calm bakes with my folks and they always served Italian sausages piled high with peppers and onions. Of course being the fuss-pot that I was, I wouldn’t touch these sandwiches with a ten foot pole, but I did love the smell coming from the booth that served them. Well this recipe, combines the onions and peppers with potatoes and this month is Bell Pepper Month!

stop light

Stop Light Potato Saute
 
Ingredients
  • 3 lbs red potatoes, washed and cut into ½-inch cubes
  • 3 tbsp oil
  • ⅓ cup each of red, yellow and green bell peppers, cubed
  • ⅓ cup green scallions with tops, sliced
  • ½ teas salt
  • ¼ teas white pepper
  • 1 tbsp butter
Instructions
  1. Blanch potatoes in boiling water for 3-5 minutes and drain well.
  2. In a skillet, saute the potatoes in the oil for 10 minutes over medium-high heat.
  3. Add the peppers, scallions and seasoning and saute for another 3-5 minutes, stirring while doing so, until peppers are crisp-tender.
  4. Add the butter and continue to saute until the potatoes are golden brown.

 

Simplicity at it’s best…………..enjoy!

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