Southern Comfort

"Well, butter my behind and call me a biscuit." -Southern Saying

Hey y'all. I just returned from a long weekend at my grandparents' house in Tennessee.

Aside from cultivating my love for Lipton's sweet tea and reminding me about the joy of screened-in porches and rocking chairs, my grandmother also taught me a few country cookin' gems.
  • Butter beats "EVOO" any day
  • White cornmeal and buttermilk are essential in homemade cornbread
  • Cast iron skillets should be treated with tender loving care
  • Why steam something that you can fry?
  • Homegrown tomatoes go with every meal
  • Corn is a true multitasker. Remember how Forrest Gump's friend Bubba felt about shrimp? That's how my grandma feels about corn: creamed corn, corn on the cob, corn relish.....
A couple of scenes from my weekend in the Tennessee hills: All photos by moi. All food prepared by my grandma. May 2010.


  1. Everything looks scrumptious! My Texas grandmother by way of Georgia, disdained "Yankee cornbread," i.e, cornbread with sugar a la Marie Callender's. True Southern cornbread was baked in a cast iron skillet like your grandmother's and please no sugar. After slicing corn kernels from the cob, my mother would run a knife along the cob for the milk. I've seen Paula Deen, another Southern gal, do this and add it to the kernels.

  2. Ahhh - that pink cottage is to die for!!


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