I am trying really hard to get back into the whole blogging thing, cause it really is nice to have an outlet to the world. Since I do not work, its my socialization. Long story short, I am going to try to start posting a whats for dinner here post every day... along with recipes if one is needed for the meal we eat. I am a down to earth southern lady born and bread, and I cook good old fashion stick to your ribs, and make your ass spread kinds of meals... the ones that makes ya unbutton your britches for a few after your done, lol.
Tonight's menu is:
Homemade Pinto Beans
Homemade Corn Bread
Recipe for Corn bread
My dear father taught me how to make corn bread at an early age, and I have been told by many that it doesn't get much better than mine so here ya go..hope you like it as much as my family does.
Your gonna want to use
about 2 1/2 to 3 cups of corn meal MIX (must say Mix on the bag okay)
about 1 Cup of Self Rising Flour (if you only got plain flour just put a smidgen of baking powder in it)
1-2 eggs, (if they are large or jumbo then just use one, if not use two)
enough buttermilk to get a creamy consistency (you want it to be a little runny, not like biscuit dough, you want this to be a little soupy
Preheat oven to 400-425
Get an Iron skillet and put you about 1/3 to 1/2 cup of shortening in it, and the put in on the stove eye and allow it to melt. Now your going to pour that batter in on top of your shortening (make sure you have enough shortening in there to cover the bottom of the pain, if not... then add some more okay) and when you start seeing bubbles come to the top you are going to remove it from the stove eye and put it in the oven. Let it bake until it is good and brown and you can put a toothpick in it and it comes out clean, just like with a cake...about 15 minutes or so.
The top is gonna be good and crunchy cause you allowed it to fry on top of the stove before you put it in the oven.
Hope you enjoy!!