We Southerners Have A Need to Feed… Everybody!


Here in the south we feed people. A lot. We feed people when a loved one passes on, when a loved one is in the hospital or comes home from the hospital. We feed pregnant moms who need some rest, those who are caring for sick loved ones, and small children. We feed people before church, after church, and during Sunday School. If we get together for any reason the first thing we do is plan the menu and have everybody sign up to bring something. If it’s homemade you get a great big ole star, if you go to Publix like I sometimes do, people will begin saying “Honey why don’t you just bring the ice, plates and cups.” That cut me deep, for just a minute, but once I got to the “get together” I forgot all about it. Although the “F” word came to mind a few times. Family, Friends, and Food.

When I was a little girl my family drove to Pendergrass, Georgia where we visited my Grandmother.  We affectionately referred to her as “Grandmother”  but she wasn’t an eloquent, well spoken, elite woman of the community living in a wealthy neighborhood. No not quite, she was large, barefoot most the time, usually dressed in a big baggy house dress, a few whiskers above her lip if she forgot to shave, and a lower lip full of chewing tobacco. However, she had a lap that was a perfect fit for my brother and me and we loved to snuggle with her.

When we walked in Grandmother’s home there was a table full of food. Fried chicken, biscuits, cornbread, fresh green beans, butter peas, mashed potatoes, homegrown tomatoes, and fried okra.  Until she got too sick to cook for us my grandmother made sure we ate well.

I’ve lived in Georgia for almost my entire life but have travelled a bit.  I’ve tasted delicious cuisine while in Germany  to Mexican last summer in Cancun and almost everything in between. But just as Dorothy says,”There’s no place like home.” I say,” There’s no food like down here in Georgia.”

Recipe for Southern Cornbread
Large bowl
Pour in cornmeal until it fills maybe about 2/3 of the bowl
Pour in 1 cup cooking oil. Use Crisco shortening if you want, my family always did.
Add 2 or 3 eggs and salt and pepper to taste.
Pour in some buttermilk until it’s a moist consistency like that when you are making pancakes.
Mix it all together and pour into greased black cast iron skillet that has been seasoned.
Cook for approximately 30 to 40 minutes.
Now enjoy with a good home cooked meal or crumble up in a bowl and pour some buttermilk or sweet milk over it then add a little salt and pepper. Delicious

If you want a more exact recipe read the back of the cornmeal bag.

Have you been the recipient of some good ole southern cooking? Care to share?

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Comments

  1. I love food! I remember discovering Southern cooking for the first time in my late teens and have been hooked ever since! Being raised in the Northwest and having lived in California for nearly 25 years, I get my “real” Southern cooking fixes when I travel. I love to cook, so please pass on any of your other favorites! My mouth is watering… 🙂

  2. now this was a good one! I laughed….you got me on the part of “if you want more exact recipe, look on back of bag” ha ha -good. Well it’s true, theres no other food like ours , it is so good to come home to.
    that’s all there is to it
    Im 41 I make cast iron skillet corn bread, biscuits,gravy w/cream and sausage drippins,on and on – like my mother

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