Christine,

Since you're cooking Southern tonight, Here is a very old Southern recipe
that you never see in cookbooks. It may sound strange, but it's actually
very good. This was my great aunt Odalea's recipe.


* Exported from MasterCook *

"tomato Dressing"

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup White Cornmeal -- stone ground
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Each Egg
1 Cup Buttermilk -- scant
1/4 Cup Bacon Drippings -- or shortening

1 Can Stewed Tomatoes -- 14½ oz. can
2 Each Scallions -- chopped
1 Each Egg -- lightly beaten
1/2 Teaspoon Ground Sage

Heat bacon drippings in a small cast iron skillet in 450°F oven until
smoking hot.

Meanwhile, combine dry ingredients in medium mixing bowl. Add egg and
buttermilk and whisk together until well combined.

Add hot bacon drippings to batter, whisking briskly. Turn batter into hot
skillet.

Bake for 25-30 minutes until cornbread is firm. Flip in pan and bake an
additional 5 minutes. Turn out on rack to cool.

Drain tomatoes and reserve liquid. Chop tomatoes into very small pieces.

Break cornbread into small chunks in a large mixing bowl.

Add tomatoes, reserved juice, scallions, beaten egg, and sage. Mix gently
to combine well. Mixturd should be moist.

Turn mixture into greased 8 x 8 baking dish.

Bake at 350°F for 30-35 minutes, or until firm and top is lightly browned.

Serve immediately.


--
Wayne Boatwright o¿o
____________________

BIOYA

On 19 Feb 2006 07:07:22 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Christine,
>
>Since you're cooking Southern tonight, Here is a very old Southern recipe
>that you never see in cookbooks. It may sound strange, but it's actually
>very good. This was my great aunt Odalea's recipe.
>
>
>* Exported from MasterCook *
>
> "tomato Dressing"

Oh, this sounds good!

I don't have all the ingredients here with me, or I would make it
tonight.....

Made so far:

Pimento Cheese
Corn Pudding

now working on Lemon Chess Pie

To come:

Jill's squash casserole
Sweet Potato Pudding (it's in the rfc cookbook)..a family recipe

Should I fix real southern style cornbread, with NO sugar..for
northern Californians? LOL

Thinking about making Country Captain..if I have enough energy.. This
is all part of a potluck, by the way..

Christine

On Sat 18 Feb 2006 11:10:34p, Thus Spake Zarathustra, or was it Christine
Dabney?

> On 19 Feb 2006 07:07:22 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Christine,
>>
>>Since you're cooking Southern tonight, Here is a very old Southern recipe
>>that you never see in cookbooks. It may sound strange, but it's actually
>>very good. This was my great aunt Odalea's recipe.
>>
>>
>>* Exported from MasterCook *
>>
>> "tomato Dressing"
>
> Oh, this sounds good!
>
> I don't have all the ingredients here with me, or I would make it
> tonight.....
>
> Made so far:
>
> Pimento Cheese

Okay, so can you be more specific about the recipe you came up with? Not
tonight, as I know you're busy. Thanks...

> Corn Pudding

Um, love corn pudding.

>
> now working on Lemon Chess Pie
>
> To come:
>
> Jill's squash casserole
> Sweet Potato Pudding (it's in the rfc cookbook)..a family recipe
>
> Should I fix real southern style cornbread, with NO sugar..for
> northern Californians? LOL

Absolutely! It's the only _real_ cornbread! <g>

> Thinking about making Country Captain..if I have enough energy.. This
> is all part of a potluck, by the way..

I haven't had Country Captain since one of my aun't used to make it.
Thanks for jogging my memory.

This is going to be a grand potluck!

--
Wayne Boatwright o¿o
____________________

BIOYA

Christine Dabney wrote:

> Should I fix real southern style cornbread, with NO sugar..for
> northern Californians? LOL

If not, how about buttermilk biscuits?



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Christine Dabney" > wrote
>
> Too much last minute work..and they really have to be blistering hot
> when served. Cornbread is a bit more forgiving..plus a lot of folks
> have never had REAL southern cornbread, with NO sugar. LOL. A lot of
> folks have had biscuits.
>
> Christine

I am one of those who has eaten no-sugar cornbread. I am also one who
dislikes it. I am not affeared to say I like some sugar in my cornbread. I
dislike biscuits (scones) too. I also dislike adding things to my cornbread
such as corn, chiles and cheese.

Charlie, the grump

On Sun 19 Feb 2006 05:48:44p, Thus Spake Zarathustra, or was it Charles
Gifford?

>
> "Christine Dabney" > wrote
>>
>> Too much last minute work..and they really have to be blistering hot
>> when served. Cornbread is a bit more forgiving..plus a lot of folks
>> have never had REAL southern cornbread, with NO sugar. LOL. A lot of
>> folks have had biscuits.
>>
>> Christine
>
> I am one of those who has eaten no-sugar cornbread. I am also one who
> dislikes it. I am not affeared to say I like some sugar in my cornbread.
> I dislike biscuits (scones) too. I also dislike adding things to my
> cornbread such as corn, chiles and cheese.
>
> Charlie, the grump

Well, I sort of agree with you on that. I don't like other additions to
my cornbread. As far as sugar, my grandmother's original recipe called
for 1 tablespoon of sugar for a recipe that used 2 cups of cornmeal. I
generally leave out the sugar, but will add it on occasion. I can't say
it is actually "sweet" cornbread, but that small amount of sugar does make
some difference. OTOH, Northern "cornbread" which seems more like cake is
completely repellant to me. UGH!

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 19 Feb 2006 06:37:48p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Sun 19 Feb 2006 05:48:44p, Thus Spake Zarathustra, or was it Charles
>> Gifford?
>>
>>>
>>> "Christine Dabney" > wrote
>>>>
>>>> Too much last minute work..and they really have to be blistering hot
>>>> when served. Cornbread is a bit more forgiving..plus a lot of folks
>>>> have never had REAL southern cornbread, with NO sugar. LOL. A lot
>>>> of folks have had biscuits.
>>>>
>>>> Christine
>>>
>>> I am one of those who has eaten no-sugar cornbread. I am also one who
>>> dislikes it. I am not affeared to say I like some sugar in my
>>> cornbread.
>>> I dislike biscuits (scones) too. I also dislike adding things to my
>>> cornbread such as corn, chiles and cheese.
>>>
>>> Charlie, the grump
>>
>> Well, I sort of agree with you on that. I don't like other additions
>> to my cornbread. As far as sugar, my grandmother's original recipe
>> called for 1 tablespoon of sugar for a recipe that used 2 cups of
>> cornmeal. I generally leave out the sugar, but will add it on
>> occasion. I can't say it is actually "sweet" cornbread, but that small
>> amount of sugar does make some difference. OTOH, Northern "cornbread"
>> which seems more like cake is completely repellant to me. UGH!
>>
>> --
>> Wayne Boatwright o¿o
>
>
> I guess I'm going to have to "weigh in" on this.
> I like corn bread with sugar, without sugar, with additions, without
> additions.
> It doesn't matter to me -- I like it all! & with no preferences.
> Dee Dee

You're just easy! <G>

--
Wayne Boatwright o¿o
____________________

BIOYA

>>>> I am one of those who has eaten no-sugar cornbread. I am also one who
>>>> dislikes it. I am not affeared to say I like some sugar in my
>>>> cornbread.
>>>> I dislike biscuits (scones) too. I also dislike adding things to my
>>>> cornbread such as corn, chiles and cheese.
>>>>
>>>> Charlie, the grump
>>>
>>> Well, I sort of agree with you on that. I don't like other additions
>>> to my cornbread. As far as sugar, my grandmother's original recipe
>>> called for 1 tablespoon of sugar for a recipe that used 2 cups of
>>> cornmeal. I generally leave out the sugar, but will add it on
>>> occasion. I can't say it is actually "sweet" cornbread, but that small
>>> amount of sugar does make some difference. OTOH, Northern "cornbread"
>>> which seems more like cake is completely repellant to me. UGH!
>>>
>>> --
>>> Wayne Boatwright o¿o
>>
>>
>> I guess I'm going to have to "weigh in" on this.
>> I like corn bread with sugar, without sugar, with additions, without
>> additions.
>> It doesn't matter to me -- I like it all! & with no preferences.
>> Dee Dee
>
> You're just easy! <G>

> Wayne Boatwright o¿o

Thanks, that's nice of you to say --
Hmm -- I think (;-)
Dee Dee

On Sun 19 Feb 2006 09:13:51p, Thus Spake Zarathustra, or was it Dee
Randall?

>>>>> I am one of those who has eaten no-sugar cornbread. I am also one
>>>>> who dislikes it. I am not affeared to say I like some sugar in my
>>>>> cornbread.
>>>>> I dislike biscuits (scones) too. I also dislike adding things to my
>>>>> cornbread such as corn, chiles and cheese.
>>>>>
>>>>> Charlie, the grump
>>>>
>>>> Well, I sort of agree with you on that. I don't like other additions
>>>> to my cornbread. As far as sugar, my grandmother's original recipe
>>>> called for 1 tablespoon of sugar for a recipe that used 2 cups of
>>>> cornmeal. I generally leave out the sugar, but will add it on
>>>> occasion. I can't say it is actually "sweet" cornbread, but that
>>>> small amount of sugar does make some difference. OTOH, Northern
>>>> "cornbread" which seems more like cake is completely repellant to me.
>>>> UGH!
>>>>
>>>> --
>>>> Wayne Boatwright o¿o
>>>
>>>
>>> I guess I'm going to have to "weigh in" on this.
>>> I like corn bread with sugar, without sugar, with additions, without
>>> additions. It doesn't matter to me -- I like it all! & with no
>>> preferences. Dee Dee
>>
>> You're just easy! <G>
>
>> Wayne Boatwright o¿o
>
> Thanks, that's nice of you to say --
> Hmm -- I think (;-)
> Dee Dee

Yes, I meant it in the nicest of ways.

--
Wayne Boatwright o¿o
____________________

BIOYA

>>>>
>>>> I guess I'm going to have to "weigh in" on this.
>>>> I like corn bread with sugar, without sugar, with additions, without
>>>> additions. It doesn't matter to me -- I like it all! & with no
>>>> preferences. Dee Dee
>>>
>>> You're just easy! <G>
>>
>>> Wayne Boatwright o¿o
>>
>> Thanks, that's nice of you to say --
>> Hmm -- I think (;-)
>> Dee Dee
>
> Yes, I meant it in the nicest of ways.

> Wayne Boatwright o¿o

Yes, I know you did. My mind was working 'overtime.'
Dee Dee

On Sun 19 Feb 2006 11:05:09p, Thus Spake Zarathustra, or was it Dee
Randall?

>
>
>>>>>
>>>>> I guess I'm going to have to "weigh in" on this.
>>>>> I like corn bread with sugar, without sugar, with additions, without
>>>>> additions. It doesn't matter to me -- I like it all! & with no
>>>>> preferences. Dee Dee
>>>>
>>>> You're just easy! <G>
>>>
>>>> Wayne Boatwright o¿o
>>>
>>> Thanks, that's nice of you to say --
>>> Hmm -- I think (;-)
>>> Dee Dee
>>
>> Yes, I meant it in the nicest of ways.
>
>> Wayne Boatwright o¿o
>
> Yes, I know you did. My mind was working 'overtime.'

Your mind is often working 'overtime', and that's one of your endearing
qualities. OTOH, a lot of folks' minds don't work enough. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Sun 19 Feb 2006 11:05:09p, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>
>>
>>>>>>
>>>>>> I guess I'm going to have to "weigh in" on this.
>>>>>> I like corn bread with sugar, without sugar, with additions, without
>>>>>> additions. It doesn't matter to me -- I like it all! & with no
>>>>>> preferences. Dee Dee
>>>>>
>>>>> You're just easy! <G>
>>>>
>>>>> Wayne Boatwright o¿o
>>>>
>>>> Thanks, that's nice of you to say --
>>>> Hmm -- I think (;-)
>>>> Dee Dee
>>>
>>> Yes, I meant it in the nicest of ways.
>>
>>> Wayne Boatwright o¿o
>>
>> Yes, I know you did. My mind was working 'overtime.'
>
> Your mind is often working 'overtime', and that's one of your endearing
> qualities. OTOH, a lot of folks' minds don't work enough. :-)
>
> --
> Wayne Boatwright o¿o

Saved and Filed!
Dee Dee

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote >
> Well, I sort of agree with you on that. I don't like other additions to
> my cornbread. As far as sugar, my grandmother's original recipe called
> for 1 tablespoon of sugar for a recipe that used 2 cups of cornmeal. I
> generally leave out the sugar, but will add it on occasion. I can't say
> it is actually "sweet" cornbread, but that small amount of sugar does make
> some difference. OTOH, Northern "cornbread" which seems more like cake is
> completely repellant to me. UGH!

Well, I don't like it sweet either, but a little makes it good for me. I
totally agree that cake-like "cornbread" is repellant!

Charlie, SOUTHERN Californian

"Dee Randall" > wrote in message
...
>
> I guess I'm going to have to "weigh in" on this.
> I like corn bread with sugar, without sugar, with additions, without
> additions.
> It doesn't matter to me -- I like it all! & with no preferences.
> Dee Dee
>
>
>

Me too. I have never met a cornbread I didn't like. I have lots of different
recipes. Recently I tried the putting bacon in the pan first method that was
discussed here and loved it too.

so, I made a pan of cornbread with dinner last night. I used the recipe
on the side ofthe cornmeal bag.....is that sacrelige? Everyone liked
it; it was moist and not real cakey, crumbled nicely as you ate it. I
used about 1 T of sugar in it so it wasn't the sweet stuff, just
corn-ey.

Corn bread will be sweetish if you use good corn and get some maillard
on it.

Adding sweeteners is a cop-out and not the same thing.

--Blair