The Cook wrote:
> On Wed, 14 Jan 2009 08:20:48 -0600, George Shirley
> > wrote:
>
>>> Sounds like what I do, except I use bacon grease. I put the pan with
>>> the grease into the preheating oven. When the grease starts to smoke
>>> I take the pan out and add the batter. I find that it is done if it
>>> falls out of the pan. Somewhere along the line I realized when it did
>>> not come out of the pan well, it was not quite done. It was usually
>>> sticking in the middle. Another minute or two in the oven and it
>>> would fall right out. I haven't done corn sticks in ages. I think
>>> the trick would be to make sure that every nook and cranny was well
>>> greased and the pan hot.
>
>> I try to avoid animal fats due to already high blood fats but I don't
>> see why it wouldn't work. My folks always used bacon grease or lard to
>> oil up the pan.
>
> I try to keep the animal fats to a minimum, but I only use about a
> teaspoon of bacon grease in a #4 Griswald pan. If there is more than
> enough to cover the pan, I pour it into the batter.
>
>> One of my favorite meals is still cornbread and milk, particularly on a
>> cold day. Crumble up the fresh cornbread, pour cold milk over it, add
>> some diced onion and freshly ground black pepper, then eat it. Repeat as
>> needed.
>
> I love cornbread and milk too. But I can't stand buttermilk.

My only use for buttermilk is in baking and cooking. Can't stand to
drink the stuff although my Dad loved it.

>> During some of our hard times in the early days of our marriage we all
>> ate either cornbread and milk or cornbread and beans. Nothing like giant
>> limas cooked slowly until done with onions, garlic, diced sweet chiles,
>> and either a ham hock or some sliced up smoked sausage. Add a little hot
>> sauce at the table and dig in. Don't forget the Beano though. <VBG>
>
> One of our favorite meals is pinto beans, cole slaw and cornbread.
> Onion or relish with the beans. Maybe I will get out a jar of home
> canned pintos. I'm sure there is cabbage in the fridge and the
> makings of cornbread.
>
> Around here we get new crop pintos each fall. I canned way too many a
> couple of years ago. They are getting low, but I think that I will
> wait until next fall to stock up again.

We have to buy dried pintos and I don't bother to can dried beans
anymore. I have tried finding "pink" pintos, just enough difference in
them and standard pintos to make enough difference. Used to buy them
when we lived in Texas but haven't seen any in stores in years.