Southern Skillet Cornbread made with stone ground cornmeal (no sugar, no
flour)
Blackeyed Peas cooked with a chunk end of bacon and some red pepper flakes
Wilted Baby Mustard Green Salad with a slightly sweet/sour bacon dressing
Pecan Pie

Sheer Southern comfort food!

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

Wayne Boatwright wrote:
> Southern Skillet Cornbread made with stone ground cornmeal (no sugar, no
> flour)
> Blackeyed Peas cooked with a chunk end of bacon and some red pepper flakes
> Wilted Baby Mustard Green Salad with a slightly sweet/sour bacon dressing
> Pecan Pie
>
> Sheer Southern comfort food!
>
I have a friend who can't eat gluten. Would you mind emailing me the
recipe for the skillet corn bread.

TIA,
Janet

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

[posted and mailed]

Oh pshaw, on Wed 12 Dec 2007 06:37:47p, Janet Wilder meant to say...

> I have a friend who can't eat gluten. Would you mind emailing me the
> recipe for the skillet corn bread.
>
> TIA,
> Janet
>

With pleasure...

This is my grandmother's recipe. I hope your friend enjoys it...

* Exported from MasterCook *

Mississippi Cornbread

Recipe By : Onnie Nichols
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Stoneground white cornmeal
1 Teaspoon Baking soda
1 Teaspoon Salt
2 Large eggs
2 Cups Buttermilk
1/3 - 1/2 Cup Bacon drippings or Crisco
(must be solid shortening, not oil)

Preheat oven to 425 degrees F. Place bacon drippings or Crisco in 9-inch
cast iron skillet. Heat skillet in oven until fat is smoking hot, while
preparing batter. (This should take no more than 5-10 minutes.)

Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add
eggs and buttermilk all at once. Blend thoroughly, using wire whisk.

Slowly pour all but 1-2 tablespoon of hot fat into batter, continuing to
beat quickly with whisk to incorporate fat.

Turn skillet around to coat sides and bottom thoroughly with remaining
fat. Pour batter into skillet. Bake on top rack of oven for 25-35
minutes, or until top of cornbread is firm to touch.

Turn cornbread onto plate and slip back into skillet upside-down.
Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and
serve immediately.

Note: A castiron skillet is essential for a successful crust and moist
bread.

--
Wayne Boatwright

Date: December(XII) 12th(XII),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 3dys 18hrs 40mins 22secs
*******************************************
Research causes cancer in rats.
*******************************************

Wayne Boatwright wrote:
> [posted and mailed]
>
> Oh pshaw, on Wed 12 Dec 2007 06:37:47p, Janet Wilder meant to say...
>
>> I have a friend who can't eat gluten. Would you mind emailing me the
>> recipe for the skillet corn bread.
>>
>> TIA,
>> Janet
>>
>
> With pleasure...
>
> This is my grandmother's recipe. I hope your friend enjoys it...

Thanks so much. I put it into my Mastercook and I'll email it to her.

Really appreciate your sharing.

Janet

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

[posted and mailed]

Oh pshaw, on Wed 12 Dec 2007 07:40:31p, Janet Wilder meant to say...

> Wayne Boatwright wrote:
>> [posted and mailed]
>>
>> Oh pshaw, on Wed 12 Dec 2007 06:37:47p, Janet Wilder meant to say...
>>
>>> I have a friend who can't eat gluten. Would you mind emailing me the
>>> recipe for the skillet corn bread.
>>>
>>> TIA,
>>> Janet
>>>
>>
>> With pleasure...
>>
>> This is my grandmother's recipe. I hope your friend enjoys it...
>
> Thanks so much. I put it into my Mastercook and I'll email it to her.
>
> Really appreciate your sharing.
>
> Janet
>

You're more than welcome, Janet!

Simple as it is, it is one my most treasured recipes from my family.

I understand how difficult it can be to follow a gluten-free diet.

--
Wayne Boatwright

Date: December(XII) 12th(XII),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 3dys 18hrs 40mins 22secs
*******************************************
Research causes cancer in rats.
*******************************************

On Dec 12, 7:55 pm, Wayne Boatwright >
wrote:
> [posted and mailed]
>
> Oh pshaw, on Wed 12 Dec 2007 06:37:47p, Janet Wilder meant to say...
>
> > I have a friend who can't eat gluten. Would you mind emailing me the
> > recipe for the skillet corn bread.
>
> > TIA,
> > Janet
>
> With pleasure...
>
> This is my grandmother's recipe. I hope your friend enjoys it...
>
> * Exported from MasterCook *
>
> Mississippi Cornbread
>
> Recipe By : Onnie Nichols
> Serving Size : 6 Preparation Time :0:00
> Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 Cups Stoneground white cornmeal
> 1 Teaspoon Baking soda
> 1 Teaspoon Salt
> 2 Large eggs
> 2 Cups Buttermilk
> 1/3 - 1/2 Cup Bacon drippings or Crisco
> (must be solid shortening, not oil)
>
> Preheat oven to 425 degrees F. Place bacon drippings or Crisco in 9-inch
> cast iron skillet. Heat skillet in oven until fat is smoking hot, while
> preparing batter. (This should take no more than 5-10 minutes.)
>
> Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add
> eggs and buttermilk all at once. Blend thoroughly, using wire whisk.
>
> Slowly pour all but 1-2 tablespoon of hot fat into batter, continuing to
> beat quickly with whisk to incorporate fat.
>
> Turn skillet around to coat sides and bottom thoroughly with remaining
> fat. Pour batter into skillet. Bake on top rack of oven for 25-35
> minutes, or until top of cornbread is firm to touch.
>
> Turn cornbread onto plate and slip back into skillet upside-down.
> Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and
> serve immediately.
>
> Note: A castiron skillet is essential for a successful crust and moist
> bread.
>
> --
> Wayne Boatwright
>
> Date: December(XII) 12th(XII),2007(MMVII)
>
> *******************************************
> Countdown 'til Christmas
> 1wks 3dys 18hrs 40mins 22secs
> *******************************************
> Research causes cancer in rats.
> *******************************************

I first joined this newsgroup just as a homework assignment. But now I
am so glad that I did! I have been looking for a skillet cornbread and
none of that commercial stuff. Theres nothing like a Southern style
receipe!!!!

Oh pshaw, on Wed 12 Dec 2007 08:06:32p, meant to say...

> On Dec 12, 7:55 pm, Wayne Boatwright >
> wrote:
>> [posted and mailed]
>>
>> Oh pshaw, on Wed 12 Dec 2007 06:37:47p, Janet Wilder meant to say...
>>
>> > I have a friend who can't eat gluten. Would you mind emailing me the
>> > recipe for the skillet corn bread.
>>
>> > TIA,
>> > Janet
>>
>> With pleasure...
>>
>> This is my grandmother's recipe. I hope your friend enjoys it...
>>
>> * Exported from MasterCook *
>>
>> Mississippi Cornbread
>>
>> Recipe By : Onnie Nichols
>> Serving Size : 6 Preparation Time :0:00
>> Categories : Breads
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 Cups Stoneground white cornmeal
>> 1 Teaspoon Baking soda
>> 1 Teaspoon Salt
>> 2 Large eggs
>> 2 Cups Buttermilk
>> 1/3 - 1/2 Cup Bacon drippings or Crisco
>> (must be solid shortening, not oil)
>>
>> Preheat oven to 425 degrees F. Place bacon drippings or Crisco in 9-
inch
>> cast iron skillet. Heat skillet in oven until fat is smoking hot,
while
>> preparing batter. (This should take no more than 5-10 minutes.)
>>
>> Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add
>> eggs and buttermilk all at once. Blend thoroughly, using wire whisk.
>>
>> Slowly pour all but 1-2 tablespoon of hot fat into batter, continuing
to
>> beat quickly with whisk to incorporate fat.
>>
>> Turn skillet around to coat sides and bottom thoroughly with remaining
>> fat. Pour batter into skillet. Bake on top rack of oven for 25-35
>> minutes, or until top of cornbread is firm to touch.
>>
>> Turn cornbread onto plate and slip back into skillet upside-down.
>> Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges
and
>> serve immediately.
>>
>> Note: A castiron skillet is essential for a successful crust and
moist
>> bread.
>>
>> --
>> Wayne Boatwright
>>
>> Date: December(XII) 12th(XII),2007(MMVII)
>>
>> *******************************************
>> Countdown 'til Christmas
>> 1wks 3dys 18hrs 40mins 22secs
>> *******************************************
>> Research causes cancer in rats.
>> *******************************************
>
> I first joined this newsgroup just as a homework assignment. But now I
> am so glad that I did! I have been looking for a skillet cornbread and
> none of that commercial stuff. Theres nothing like a Southern style
> receipe!!!!
>

Glad you like it!

--
Wayne Boatwright

Date: December(XII) 12th(XII),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 3dys 18hrs 40mins 22secs
*******************************************
Research causes cancer in rats.
*******************************************

On Dec 11, 10:25 pm, Wayne Boatwright > wrote:
> Southern Skillet Cornbread made with stone ground cornmeal (no sugar, no
> flour)
> Blackeyed Peas cooked with a chunk end of bacon and some red pepper flakes
> Wilted Baby Mustard Green Salad with a slightly sweet/sour bacon dressing
> Pecan Pie
>
> Sheer Southern comfort food!
>
> --
> Wayne Boatwright
>
> Date: Tuesday, December(XII) 11th(XI),2007(MMVII)
>
> *******************************************
> Countdown 'til Christmas
> 1wks 4dys 13hrs 20mins 56secs
> *******************************************
> If you don't get everything you want,
> think of the things you *don't* get
> that you don't want.

I'm so there...

Anita

Oh pshaw, on Fri 14 Dec 2007 08:15:37a, meant to say...

> On Dec 11, 10:25 pm, Wayne Boatwright > wrote:
>> Southern Skillet Cornbread made with stone ground cornmeal (no sugar, no
>> flour) Blackeyed Peas cooked with a chunk end of bacon and some red
pepper
>> flakes Wilted Baby Mustard Green Salad with a slightly sweet/sour bacon
>> dressing Pecan Pie
>>
>> Sheer Southern comfort food!
>>
>> --
>> Wayne Boatwright
>>
>> Date: Tuesday, December(XII) 11th(XI),2007(MMVII)
>>
>> *******************************************
>> Countdown 'til Christmas
>> 1wks 4dys 13hrs 20mins 56secs
>> *******************************************
>> If you don't get everything you want, think of the things you
*don't*
>> get that you don't want.
>
> I'm so there...
>
> Anita

It must be the cornbread! :-)

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************

On Fri, 14 Dec 2007 20:58:07 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Fri 14 Dec 2007 08:15:37a, meant to say...
>
>> On Dec 11, 10:25 pm, Wayne Boatwright > wrote:
>>> Southern Skillet Cornbread made with stone ground cornmeal (no sugar, no
>>> flour) Blackeyed Peas cooked with a chunk end of bacon and some red
>pepper
>>> flakes Wilted Baby Mustard Green Salad with a slightly sweet/sour bacon
>>> dressing Pecan Pie
>>>
>>> Sheer Southern comfort food!
>>>
>>> --
>>> Wayne Boatwright

>>> If you don't get everything you want, think of the things you
>*don't*
>>> get that you don't want.
>>
>> I'm so there...
>>
>> Anita
>
>It must be the cornbread! :-)

Too bad you don't play on our team. <sigh>


--
See return address to reply by email
remove the smiley face first

Oh pshaw, on Fri 14 Dec 2007 09:28:05p, meant to say...

> On Fri, 14 Dec 2007 20:58:07 GMT, Wayne Boatwright
> > wrote:
>
>>Oh pshaw, on Fri 14 Dec 2007 08:15:37a, meant to say...
>>
>>> On Dec 11, 10:25 pm, Wayne Boatwright > wrote:
>>>> Southern Skillet Cornbread made with stone ground cornmeal (no sugar,
no
>>>> flour) Blackeyed Peas cooked with a chunk end of bacon and some red
>>>> pepper flakes Wilted Baby Mustard Green Salad with a slightly
sweet/sour
>>>> bacon dressing Pecan Pie
>>>>
>>>> Sheer Southern comfort food!
>>>>
>>>> --
>>>> Wayne Boatwright
>
>>>> If you don't get everything you want, think of the things you
>>>> *don't* get that you don't want.
>>>
>>> I'm so there...
>>>
>>> Anita
>>
>>It must be the cornbread! :-)
>
> Too bad you don't play on our team. <sigh>
>
>

<smile>

--
Wayne Boatwright

Date: Dec 13,2007

*******************************************
Countdown 'til Christmas
1wks 2dys 5hrs 45mins 41secs
*******************************************
Did you really expect mere proof to
sway my opinion? HA!
*******************************************