It’s a cold wintry day and I thought it would be nice to warm up the house with a little baking. I love my Dad’s Southern Cornbread. But since it’s snowing and I don’t have buttermilk, I decided to do some experimenting.
One of my first professional jobs was at a large Fortune 5 company. We were graced with a large cafeteria for breakfast and lunch. One of my favorite things from that time was their sweet cornbread muffins. So here’s my attempt to replicate them. These muffins are a bit sweeter and definitely a lot lighter than buttermilk cornbread.
One of the things I remember my dad baking during the fall and winter seasons is cornbread. He had an old iron baking dish, that shaped the corn bread into small corn on the cob shapes. He liked his cornbread heavy and stiff, for soaking up sauces and juice from the main meat of the meal. Or his favorite red kidney beans. The mainstay in Beans on Toast in our house.
My Mom and Dad are from east Tennessee, in the mountains of the Smokeys. The north side of the South. My dad learned to cook from his Mom, who learned to cook from her mom and so on. The old family recipes are ages old and they were designed to sustain anyone during the hard work of the field and farm. I don’t know exactly where this recipe started, but my Dad told me, his grandmother used to make this nearly every Sunday for dinner after church.
As an appetizer or a side dish, deviled eggs have always been a dinner table favorite around our house. My Mom always put vinegar in her deviled eggs, something I never cared for. So I started playing with her recipe to remove that ingredient, yet still keep the general flavor in tact. Some of that can be accomplished with simply using a different brand of mustard, or mayonnaise.
But cooking the perfect boiled egg that can be easily shelled isn’t always easy. There are a few tricks my Mom taught me that can help. See below.
Preparation Time: 45 minutes
Makes 24 deviled eggs.
Named for Confederate spy, James Welty, whose code-named was ‘Daiquiri’, this sweetly cold treat has become a favorite of many in the south and beyond.
Our son Aidan, had his first virgin strawberry daiquiri in 2007, at one of our favorite restaurants, Smokey Bones. His thirst for this fruity drink has caused us to find out how to make them at home. Thus we went on a search for traditional recipes. In our search we found a little history about the creation of the traditional southern Daiquiri drink and we’re sharing that story below.
Preparation Time: 10 min
1 cup ice
½ tsp powdered sugar
6 cut strawberries
1 oz lime juice
½ oz triple sec
2 oz light rum
1 cup ice
½ tsp powdered sugar
6 cut strawberries
1 tblspn lime juice
4 oz water or strawberry juice
Maw Stoots’ Hot Toddy
Maw Stoots had this in her recipe box, but she couldn’t remember where she got it from. She said it might have come from her sister Pearl. Or it could have come from her mom Martha, which would put this recipe around the late 1800s.
Maw said they used to drink it when it snowed to keep from getting a chill and catching a cold. But she thought they drank it just to stay warm on those cold winter days.
Which ever works for you, it’s just what you need to run away a cold, or knock out a chill.
Some of my observations from around the social media networks. Comments I made, events I shared. Stories with some laughter and some concern. Some news stories that created annoyance with politics or moments of joy with a few good news stories too.
May 13th Pat McCrory May 12 at 6:23pm ·
The White House just announced that it won’t pull federal funding to North Carolina while we take them to court. Sometimes the only way to stop a bully is to stand your ground and stare them down.
May 13, 2016 2:27pm
If standing up for equal rights is being a bully, then I think the U.S. Government has the bigger balls. You however are a disgrace pandering to the ignorant few with taxpayer money that should be going to the education of NC’s future. Continue reading →
Here in the southern United States, we have a great many stories and legends relating to ghosts and spirits. I’ve read many account from story tellers suggesting the south has more ghost stories than any other place in the U.S. I don’t know if that’s true or not, but it certainly makes one take a second thought about the claim. After all, some of the first big conflicts in this country began in the south. From the invasion of the first white Europeans with Native Americans, to the Civil War and on into modern times with the fight for Civil Rights.
Southern Appalachia is widely known for its oral traditions and story telling. In fact the International Storytelling Center is located in the small historical town of Jonesborough Tennessee. Which happens to be my home town and where many of my family members have lived and died for several generations. Visit TravelBlog.org-Jonesborough, TN for more lovely pictures of one of my favorite little towns.
If you have an opportunity for a visit to the oldest town in Tennessee, that is Jonesborough. I suggest going during the first full weekend in October when the Storytelling Center holds the National Storytelling Festival. It’s a big and wonderful event that draws storytellers and people from around the globe. One of my favorite stories comes from this festival. The Blue Bottle Tree. Continue reading →