Cornbread, biscuits, scones, hush puppies, corn pone, etc.

Buttermilk Cornbread

Cornbread is a quick bread, meaning it doesn’t contain yeast and requires no time to rise.  It has deep roots with the Native Americans and the colonists that settled in the southern colonies.  In the south it is a staple in most households and Southern cornbread is not sweet nor fluffy like a cake.  Ours is grainier, more dense and made with delicious buttermilk and served with butter.  You may be surprised to know that buttermilk has fewer calories and fat than that of milk.

The main ingredient in cornbread is, you guessed it, cornmeal.  Cornmeal comes in a few varieties; white, yellow and even blue. Typically cornbread usually uses the yellow, which tends to me the most common variety.  Corn is a cheap grain to grow and there is usually an abundance of it, not only here in the United States but in Mexico as well, where Mayans used the grain to make masa for tortillas and tamales.  Here in the South, cornmeal is commonly used not only for cornbread but also corn pone, hushpuppies and Johnnycakes, which are actually a Northern dish. 

Cornbread can be baked or fried and comes in a variety of forms.  This recipe is the baked variety which can be baked in molds, muffin tins, skillets or pans. Continue reading “Buttermilk Cornbread”

Biscuits & Gravies

Yes, you read that right . . . gravies! Plural, because we are going to do two different gravies.

The first gravy is a staple in the South, sausage gravy.  Here in the South sausage gravy is a standard in most households. It is served not only at breakfast time but lunch and supper too.  Sausage gravy is great on mashed potatoes, fried chicken, chicken fried steak and of course, biscuits.  If you are like me, I can eat sausage gravy on its own.

Sausage gravy starts out with, you guessed it, sausage!  You want a good quality breakfast sausage, like the ones that come in the big roll that you slice into patties. The problem with most of the pork sausage at the grocery store is that they are high in fat. Ah, so you think the logical substitute, turkey sausage but the problem with most turkey sausage is they are lacking the fat that you will need to make the gravy.  Another problem is that many manufacturers of turkey sausage sell them precooked and you need it raw. What do you do? Simple, make your own.  I know it sounds too complicated but it is really no more complicated than browning ground beef with seasoning. Continue reading “Biscuits & Gravies”