"Well, butter my behind and call me a biscuit." -Southern SayingHey 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.....
All photos by moi. All food prepared by my grandma. May 2010.
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.
ReplyDeleteAhhh - that pink cottage is to die for!!
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