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November 10, 2009

Comments

Tonya

Oh, that picture is incredible. Wow. And I agree with you about cornbread — prefer a little sweetness.

Mir

I have a slab of ribs in the fridge destined for tomorrow's dinner---thanks for the reminder of your method!

Is it a typo (I can't imagine you having a typo) or is there really no regular flour in that cornbread recipe?? I use the recipe on the canister (though I have to sub gluten-free baking mix for the white flour now that I'm wheat-free) and it's definitely the hot buttered cast iron that makes it good, not the recipe itself, but still. I've never seen a recipe that's all cornmeal.

Karen

Yup, it's correct -- that's the difference between Southern and Northern cornbread. Southern uses all cornmeal, buttermilk, and no sugar; Northern uses half flour and half cornmeal, plain milk, and sugar. Go here for more info: http://verbatim.blogs.com/verbatim/2008/01/the-gospel-acco.html and here to see my usual Northern-style recipe: http://verbatim.blogs.com/verbatim/2007/12/skillet-sizzled.html

amy

I'm making those ribs right now! Bulls-eye sauce and all. Your picture inspired me (and my kids, who saw it over my shoulder).

Kelly

Do not tell me I have loved Yankee cornbread all these years! I am not sure I have ever had cornbread without a little sweetness to it.

The ribs are making me drool all over the keyboard....

Steve

Ok... YUM. You never cease to amaze.

I need to remember to take pictures of food because you make it look so good. And, I want to send you two recipes: my Italian Wedding Soup with Turkey Meatballs and my Braised Short Ribs with Goat-Cheese Polenta.

The short ribs totally killed (in a good way).

p.s.
I'm a complete Yankee living in Georgia, and I like my cornbread with real sweet-corn kernals and even sometimes made with creamed corn. So I hears ya sistah!

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