We southerners don't care for "sweet cornbread" .....that's a northern thing. The only exception to that, as far as I was concerned, was when I was still consulting. I had a client in the Twin Cities in Minnesota, and we would often go out to eat at a local restaurant. A favorite appetizer was Cornbread served in a small black skillet with a sweet honey topping and it was oh, so good!!
I awoke one morning hungry for a southern meal of veggies and cornbread. And even though I once had a boss who would say "a meal without meat is a meal incomplete"......I don't have to have meat, and I often don't.
Early one morning, while fixing my breakfast, I put a pot of Purple Hull Peas on to cook......and the aroma of those peas permeated the house and brought back memories of my Granny's kitchen and the wonderful meals that filled the dinner table and our bellies.
I knew that just peas and cornbread wouldn't be enough to satisfy this hunger, so I began to think about cooking a small pot of butterbeans and making a Corn Casserole
An online Facebook group to which I belong had recently posted a recipe that included a box of Jiffy Cornbread Mix, two cans of Cream Style Corn, one egg and a stick of melted butter. I mixed and baked as directed and it was absolutely delicious!
My peas, butterbeans, corn casserole and cornbread and a glass of sweet ice tea.....made my day complete!! (A perfect southern meal.)
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