cornbread and milk

I love it..cold cornbread, cream , and sugar..or sometimes honey or syrup .

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Christanie Farm...living life as it was intended

The secret to good Southern cornbread is hot oven and cold skillet, get the oven as hot as it will go, grease cold skillet with shortening, use fresh ground meal if you can find it, if not the store bought stuff will suffice, mix about 1/2 buttermilk and 1/2 water into the meal, let it be soupy, pour into the skillet enough that the pone will be about 1 inch thick, this will produce a bread that is crispy on the outside and moist on the inside.
Do not add egg, mayonaise or sugar, a little oil is ok but not necessary.
You can get self-rising meal at the grocery, if you use plain there is usually a recipe on the bag for the amount of salt and baking powder. Good eating, hot bread mixed in cold sweetmilk with plenty of black pepper.

Ah....now I am missing my cookstove again. Can't fire it up till it gets cooler here. We eat cornbread all winter, with milk, not buttermilk. And lots of beans, we love pinto beans! I grew up on cornbread, beans, stuff like that from my mom.

I'll tell you what mom used to eat, we do to, man is it good. Jello in a bowl with milk!! Oh it is soooo good. Try it. We had it all the time growing up for dessert. Mom liked sweet milk, but either is good. And apple sauce on toast, yum yum.

My husband mixes syrup and peanut butter together in a bowl, and eats his cornbread or biscuits like that all the time. Not me, way too sweet.

yes, like some of you others, my mom and I would put milk on cornbread, and eat it. Sometimes someone would give us some fresh whole milk, yummy! I put a little sugar on mine, but mom didn't.
Sherry

we didn't have much money for a few years & this assuaged our desires for dessert.

Our route to the same end was a little different. We'd preheat the oven and a greased, cast iron skillet at the same time. Once they were both hot (the oven and the skillet), the corn meal mix would be poured in. On the sides and the bottom, the crust was very crispy where it was "fried" by the hot skillet when the mix was poured in. The top was not as crispy, but it became the "bottom" when you flipped the "pone" out of the skillet onto a serving plate/platter.

Dang. I'm hungry now.

Fresh warm cornbread in a bowl with cold raw Jersey milk poured over the top is about the closest to heaven you can get..... Here it must be sweet cornbread(sweetened with honey), with the outside slightly browned from the melting of the butter in the baking dish. Its best if made in a cast iron skillet.
And its not southern because we grew up eating it in Ohio with no southern ancesters that I know of.
Alright, its your fault now but I'm going to make this for supper!

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Emily Dixon
Ozark Jewels
Nubians & Lamanchas
www.ozarkjewels.net

"Remember, no man is a failure, who has friends" -Clarence

Crumble it, drizzle it with honey and pour over fresh, homemade buttermilk. Mmm, mmm good.

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Sometimes the last minute is the best one.

Not quite the way we did it in Alabama. Get the oven hot, place the iron skillet in and let it get good and hot. You know it's good and hot when the shortening sizzles as you plop it in the skillet. The shortening will melt real quick, then you pour in your cornbread (soupy like you said). We always use one egg, cornmeal and buttermilk (water only if you don't have enough buttermilk).

I agree that it's best eaten hot with cold sweet milk, but I've never tried it with black pepper.

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I'm running so far behind I thought I was first!

http://hickahala.blogspot.com/

Yes, I agree. The skillet needs to be hot. That way you get a nice crisp crust on the cornbread. Our family's recipe (from Louisiana):

1 cup cornmeal
3 tablespoons flour
1 teaspoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 tablespoon oil (used to be bacon grease)
1 cup milk

Combine dry ingredients. Add eggs, oil and milk. Pour into hot iron skillet which has been well oiled after heating. Bake at 425ºF for 15-20 minutes.

I'm not sure my great-grandmother used the sugar and flour, but it's possible. My grandmother made it this way, as did my Mom and now me. Leftovers (if you have any) are good crumbled up in a glass with milk or buttermilk poured over it. We never had this for dessert. Instead it was supper.

We eat it atleast twice a week cooked in the cast iron skillet.

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marching to the beat of a different drummer

Okay - after reading all of this...........I need recipes!!! Sounds like it sure is worth a try.

Being from Alaska originally, and now in Arizona - I have never heard of this before! Is sweet milk sweetened condensed milk from a can, or something home made?

Niki

Sweet milk is regular milk.. it is called sweet milk in opposition to buttermilk.

And yep, did the cornbread and milk thing, bt prefer pinto beans and cornbread with my milk on the side. Stepfather always drank buttermilk..every meal.. with salt and pepper in it.

I have fond memories of my Arkansas-born parents sitting at the kitchen table, eating cornbread and milk (or was it buttermilk?) out of a drinking glass on Sunday night's after church. I never tried it then, but I'd be willing to now.

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Live and learn. Die and forget it all.

I think I'll give it a try. Never had corn bread IN milk, just with it. But I love bread pudding warm with cold milk over top of it! Mary.

Never tried it with buttermilk - I like my buttermilk all by itself!

But cornbread in milk was a desert in my family when I was growing up. I still love crumbling warm cornbread up into a tall cold glass of milk. Now I have a hankerin' to go fix a big pan of cornbread.

I was a 'hot skillet' guy. I liked to render out a piece of jowl bacon. It got the skillet smokin', add a little of the hot fat to the corn batter and pour into the skillet. Best on a wood cook stove or a campfire, a hot oven if living more civilized. Beans and greens on the side. Throw in a dark beer, hot black coffee and some fried apples and I'm all yours.

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"Only the rocks [and really embarassing moments] live forever"

"When in the Course of human events it becomes necessary for one people to dissolve the political bands..." tick-tick-tick

I got this idea from my grandpa who did it every single time my grandma made cornbread. He also put chocolate cake in his milk. Somtimes he would butter a piece of chocolate cake, too. MMMMMMMM