Best breakfast in a while

Discussion in 'Food & Wine' started by miketx, Jun 15, 2019.

  1. Moonglow
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    Moonglow Diamond Member

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    3rd cousins eh? Around here you just draw a 150 mile radius and I am related to most of the folks in this area which is why i imported my wives and gal friends from another part of the nation.
    The recipe is not unusual since the use corn meal in pizza dough around here and tempura is one of my favs....but I sure like my corn bread my papa would eat it in a glass of milk for desert after dinner.
     
  2. Care4all
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    Care4all Warrior Princess Supporting Member

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    :rofl:

    I am likely related to everyone's family who were born and raised in Alabama and Georgia in the 1800's! I kid you not! There was no sparing of kids in each family, 10, 12 and even 14 kids were common, ( one grandfather with 18 kids) especially when the first wife died and the hubby remarried like the one with 18 kids... my poor great grandmothers, were spitting out kids like they were fertile Myrtles, bunny rabbits.... and several died in childbirth of their late in life, children... the great grandfathers then remarried, had a woman to take care of the previous 10 kids born, and had 8 more with the new young wife.... HOLY SMOKES! Smith, Jones, Johnson, Wright, Moore, Graham, May, Lunsford, Washington, Cobb, King, Scott, Gray, Wilkes, Wilson, Jackson, Clarke, Petty, even Sanders, etc etc etc etc are all family names, that I did not even know we had in our family, nor did my father know they were in his family line, which came from the great grandmothers sides....
     
    Last edited: Jun 15, 2019
  3. JustAnotherNut
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    JustAnotherNut Platinum Member

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    With buttermilk, it probably takes both powder & soda......I know in the recipes for things like biscuits & pancakes, when using regular milk, you only add baking powder and with buttermilk, it usually calls for both.

    I think the soda is to counteract the enzymes(?) or whatever in the buttermilk when chemically reacting to the other ingredients probably the baking powder &/or salt...…..just don't quote me on that :dunno:



    and actually I've never had cornbread without sugar in it :dunno:
     
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  4. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    Corn bread without sugar sucks!!
     
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  5. Toro
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    Toro Diamond Member

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    There’s no bacon

    /fail
     
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  6. JustAnotherNut
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    JustAnotherNut Platinum Member

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    You can always add it to the batter before baking and it doesn't hurt to use bacon grease for some or all of the oil or shortening. :thup:
     
  7. JustAnotherNut
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    JustAnotherNut Platinum Member

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    Hubs always liked it with extra sugar...….just gotta be careful when baking so it doesn't get too browned
     
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  8. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    I've got a dutch oven cornbread recipe that kicks ASS!!!
    It's about twelve inches in diameter and four inches thick.
    It's so sweet I wanna put frosting on it and call it a cake!
     
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  9. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    In process.....

    fullsizeoutput_125.jpeg
     
  10. JustAnotherNut
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    JustAnotherNut Platinum Member

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    So you got cornbread goin??? Enough to feed all of us???

    With some smoked baby backs & a pot of beans????


    Be right there......
     
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