The death knell began the instant the thread title was completed.I'm just here to say the amount of off-topic conversations in this thread is unfathomable.
OP is reading all these ridiculous cornbread and jalapeño conversations like ...
Wait, what is the title of this thread?
I have gotten to the point where I block everyone with a single off topic post. I can't even read what I type here anymore.
I intentionally use expired ingredients to prove a program rebuild can be done with useless resources from the last tenure.
Northeast Stinger: "We need a more thorough discussion of the 2-4-5 defense and leaving out the sugar".
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Have you tried jalapenos in grits? Highly recommend!
I must confess, that’s my base recipe too… but like any industrious engineering mind, I can improve upon it…. And I do!
Brilliant! Witty, subtle, full-circle encapsulation of this thread.
The main reason I first bought a cast iron skillet was to make cornbread! Of course I use it for many other things but that was the initial reason for the investment. I'm pretty sure that thing will be in my family forever, now. Kind of surprised my Mom and my MIL (may she rest in peace, I use kitchen stuff I got from her every day) didn't have a cast iron skillet to bequeath to me. But since they did so much else for me and in my Mom's case continues to do so I've forgiven them for that.Northeast Stinger: "We need a more thorough discussion of the 2-4-5 defense and leaving out the sugar".
I moved from Ga. to Wis. about 35 years ago. I made buttermilk cornbread in a cast iron skillet for my northern relations. They spit it out because it had "soured"
(no sugar). They like cornbread sweet, like a piece of cake
Sorry, I couldn't help myself.......
I usually go with a few shots of tabasco. Not everyone in the family like the spiciness so I adapt.
Seriously? I mean, that's like the greatest cooking project in the history of cooking. You would seriously subject yourself to that?
And, THIS is why Wisconsinites can never be trusted with a 2-4-5 defense.Northeast Stinger: "We need a more thorough discussion of the 2-4-5 defense and leaving out the sugar".
I moved from Ga. to Wis. about 35 years ago. I made buttermilk cornbread in a cast iron skillet for my northern relations. They spit it out because it had "soured"
(no sugar). They like cornbread sweet, like a piece of cake
Sorry, I couldn't help myself.......
Some days, there is nothing I would rather eat than a wedge of buttermilk cornbread with butter ! It always brings back memories of my Mom and growing up "down south ". Add some black-eyed peas with collard greens and you are living well !The main reason I first bought a cast iron skillet was to make cornbread! Of course I use it for many other things but that was the initial reason for the investment. I'm pretty sure that thing will be in my family forever, now. Kind of surprised my Mom and my MIL (may she rest in peace, I use kitchen stuff I got from her every day) didn't have a cast iron skillet to bequeath to me. But since they did so much else for me and in my Mom's case continues to do so I've forgiven them for that.
