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Okay, I know I’m early with a cooking article this week, but this is for cornbread, because our very own KoB voiced his objections to sugar (Never!!) and milk (Ickk!! Use buttermilk!!), which were vehement. And I have to agree with KoB that sugar is not the right seasoning\/flavor for cornbread. It should be just slightly toward salty, but not noticeably so.<\/p>\n
So I’m providing several people who are doing their own versions of cornbread, corn pone or whatever you want to call it. I can use the Jiffy mixes, yes, but I, too, prefer something that does not have an odd sugary note to it. If you want that sugary accent, cook from scratch and use honey.<\/p>\n
I also want to leave a warning about storing brown rice, as opposed to white rice. Brown rice has not had the oils removed from it and they will go rancid. White rice is simply brown rice without the oils still covering the grains. It’s better to store white rice instead, if you are buying in bulk; use airtight containers and put a storage date on a label on the container.<\/p>\n
This stovetop skillet cornbread comes from Ken Click.<\/p>\n
https:\/\/www.youtube.com\/watch?v=XSjU5kOvqfo<\/a><\/p>\n This version is probably very similar to what my great grandmas might have had to do, when dealing with cantankerous wood-burning stoves and restless natives not too far out the door. Note that since Ken is doing this on the stovetop and using smaller amounts of ingredients, it\u2019s not 2.5 to 3 inches thick like the oven-baked stuff. But it\u2019s quick and easy and small enough to store in the fridge. Or just polish off the entire thing with some butter and make some more.<\/p>\n I\u2019d also view this as a good, healthy snack for hungry rugrats and other kitchen-invading critters. I would also pre-soak a few cups of dry beans, chop up some good lean ham and some onions, carrots and celery, and prepare to sit down to a fine hearty meal, including the cornbread, cut up veggies and for dessert, a real chocolate ice cream with 5 simple ingredients.<\/p>\n Next. we have Charlie Andrews, a New Orleans native and a cook. He shows us how to make real-world skillet cornbread from the start to the part where he pounds the table while doing his taste test. Well, not really pounding it, but you get the drift. Obviously, he made a fine batch of cornbread, just add some butter to spread on it and enjoy it. It\u2019s a good, healthy snack, too, and this winter, you may find your two-leggers looking for such things.<\/p>\n https:\/\/www.youtube.com\/watch?v=jSzFsETAVaQ<\/a><\/p>\n And finally, Phil Robertson (of Duck Dynasty) gives us a demo on his Mama\u2019s 10-minute hot oil cornbread recipe. He says his Mama cooked cornbread this way her whole life and it finally got her \u2013 at age 96! We should all live so long!<\/p>\n As it is, Phil\u2019s Mama made hushpuppies, because that is, as he says, what fried cornbread is. It\u2019s also referred to as cornpone. Note that he emphasizes four ingredients only<\/em> for the batter. And I do want a plateful of those hush puppies. Yes, I do.<\/p>\n Yeah, you can put butter with the hush puppies, too. You might just live as long as Phil\u2019s Mama did! If I recall correctly, my Aunt Eunice said they had the hush puppies with butter and either honey or jam. Good either way, in my view.<\/p>\n