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Version 2.0 Do muffins so you have crispy all he way around. And bacon grease is the only way to lube. Soon as they come out of the pan split, butter slather, and bathe with 1)black molasses or 2)Sand Mountain sorghum syrup. When it's beans, greens and cornbread time that's the appetizer.

Iced tea that we have run across north of the border seems to be made by filling a glass 1/4 full of ice, running it up to 4/5 full with sugar and then topping off with tea.

I made a pan New Year's Day to go with my blackeyed peas and hamhocks.
I used to crumble it up into a bowl of bean soup and add ketchup as a kid.

Many were the breakfasts this young lad had consisting of a slab of cornbread and hot milk in a bowl, drizzled with honey or Idaho Jim's "myrple syrple." (loved that, Jim, typo or not)

Home recipes are great, no argument. But for quick and good, it's really hard to beat those little boxes of Jiffy Corn Muffin Mix.

Amen to Jiffy.

Tip of the cap to Roger Miller on the myrple syrple.

Tenda Bake Yellow Self Rising is really good. I modify the recipe a bit by using a big soup spoon dollup of sour cream as part of the milk and another soup spoon of demrara sugar. YMMV

Darn, I was hoping I could steal the credit for that...

Since both parents grew up in rural North Carolina my sister and I grew up with sweet tea and fresh home made rolls for dinner every single night of our lives. I don’t know my mother’s exact recipe for the tea but remember it was made in a large crockery pitcher that I would guess was about a half gallon. She started with two scoops of sugar, probably about 2/3 cup or maybe 1/2 cup total, followed by about 12 saccharin tablets*, 3 or four Lipton tea bags and then pour in enough boiling water to fill the pitcher. Let it steep for 10 minutes or so and then pour over a big glass filled with ice cubes. To this day the sound of ice cubes cracking makes me think of sweet tea.








* which probably explains much of my childhood development...

"The Warden" stated that Hormel doesn't count - yuck!

I am on record as being very fond of Hormel chili (much to the dismay of some of my friends).

Hormel, meh. Wolf is nasty. My preference for canned chili is Nalley's. Their Jalapeno is good, and their Thick makes a great chili dog.

Homemade is far superior, of course. Preferably real chili with no beans.

And the beef absolutely must be grass-fed.

Nice. Something I miss a bunch since we moved from Calgary is getting to our place in north Idaho during the winter. Whilst living up there we spent a lot of time at the cabin. Cooking with the wood stove was the deal. Between cutting the wood, cooking the food and eating the food we were thrice warmed.

wife makes a Mexican cornbread with peppers and stuff, also a cheese cornbread i could OD on. any cheese is good but with pepper jack it is the best.