<—- This concept is just…wrong. Much like the McDonald’s Southern Chicken Sandwich (one of their bestsellers).
I went to college in the South (Atlanta), and sometimes, I really start missing the food. I never realized it growing up in Maryland, but much of my family’s homecooking was actually Southern style, too. As my dad tells it, his mother was the daughter of tobacco sharecroppers, and her cooking philosophy was, “If it’s brown: it’s cooking; if it’s black: it’s done.”
Lucky for me, Dad didn’t inherit his mother’s doneness gauge, but he did enter adulthood with some good Southern recipes. So, I always assumed that everyone ate chipped beef or sausage gravy over biscuits. Green beans always had bacon or ham in them, and tea was always extra strong with plenty of sugar. Any kind of roasted meat served without gravy? Sacrelige. I didn’t realize these weren’t so much all-American staples as Southern homecooking until I met my boyfriend, a kind lad from Iowa.
I haven’t convinced him about chicken-fried steak yet, but, seeing as he’s from the land of corn, at least we can agree on cornbread. And I can’t wait to try this recipe from one of my favorite food bloggers, Southern Plate. She writes with the lilt of a Southern accent, and I just love her stories. Check her out!
DIXIE CORN BREAD
-1 1/2 c. enriched white cornmeal
-3 Tbsp. all-purpose flour
-1 tsp. salt
-1 tsp. baking soda
-2 c. buttermilk
-2 Tbsp. of bacon drippin’s or melted real butter
-1 Tbsp. Crisco
1. Preheat oven 450F.
2. In a 10-inch cast iron skillet, add a tablespoon of Crisco and preheat. Sift together dry ingredients; add buttermilk, egg, and drippings, mixing just until dry ingredients are moistened.
3. Pour into the greased, hot skillet. Bake in preheated hot oven at 450F for 20-25 minutes. Serve warm with butter.