Comments on: Old Fashioned Cornbread

By: Kay Blanks

Kay Blanks — Wed, 23 Nov 2011 17:42:35 +0000

I love recipes and enjoyed reading through yours. My Mama is gone and I miss her still everyday~it has been almost 11 years. This was her time of year. Famous for her dressing and cornbread makings, I so remember all the chopped onions, celery on the kitchen table performed by step-dad while Mama got her big black skillet together with water and she would saute the chopped veggies until soft. She did not want to bite into the dressing and crunch down on a crispy vegetable. It was always a big production because she made a lot, I can still smell the wonderful aromas in my memory. She would make cornbread earlier in her iron skillets and a long cake pan full. Mama use to always take the big turkey put it in a big pot and boil it to make her broth, then when done and cool she would tear pieces and place it on top of the dressing. Her giblet gravy was awesome and she always had lots of tasty stock to use left over in the turkey pot. Mama didn’t like baked turkey she felt it was too dry for her tastes and this is was her preferred way. Many Sundays during the year she would make chicken n dressing, the same way. Nobody could out cook Mama for turkey n dressing, chicken n dressing, or a juicy pot of red beans cooked only by adding boiled water each time needed during the cooking process with the lid a little tilted off the side of the pot. She learned to cook from her southern gentleman daddy, an east Texas farmer and loving father. Her mom died when she was nine and Papa took over the rearing of the kids and worked the fields. They grew their food and raised their hogs, so they liked lots of pork. I am glad I used to listen when she would tell me all the stories. She had a wonderfully close family, 5 girls and one younger brother, they are all gone, but they all left a wonderful legacy for all of us children, brothers, sister, cousins. Happy Holidays one and all~ From Deep in the Heart of Texas~

By: Martha

Martha — Mon, 13 Jun 2011 22:30:08 +0000

Amy said it well in 2009. Sugared, floured cornbread is not
authentically southern.. I grew up in mid AL and it was made the same everywhere..Grease the black skillet with bacon grease and put in oven
to get hot. Pour buttermilk batter into hot pan. It would slide out
whole after cooking.
I realize we are trying to eat healthier nowadays, but nothing beats the real thing.

By: Lana

Lana — Sat, 19 Mar 2011 21:27:00 +0000

Hi Sherlene,

You can order directly from Hoover’s. Here’s their web site: http://www.williamsfamilyfarm.com/cornmeal&grits.htm

By: sherlene engstrom

sherlene engstrom — Sat, 19 Mar 2011 16:10:12 +0000

where can i find hoover’s cornmill?

By: sherlene engstrom

sherlene engstrom — Sat, 19 Mar 2011 16:09:28 +0000

i live in minnesota can you help me find hoover’s cornmill or where to call to order?

By: Bryan

Bryan — Fri, 08 Oct 2010 20:36:58 +0000

Hoovers corn meal is produced in Bonifay Florida. You can contact them directly to find an outlet in your area..it is regional thing though

By: Lana

Lana — Thu, 09 Sep 2010 13:49:37 +0000

Joyce – I don’t know about Orlando, but you can purchase Hoover’s directly from the mill online at this link: http://www.williamsfamilyfarm.com/cornmeal&grits.htm

By: Joyce Meredith

Joyce Meredith — Thu, 09 Sep 2010 13:46:04 +0000

does anyone know where to purchase Hoover meal in Orlando, Fl.

By: Fried Okra | Never Enough Thyme

Fried Okra | Never Enough Thyme — Tue, 01 Jun 2010 17:41:12 +0000

[...] think the batter is too heavy and all you taste is fried batter. I use just a light coating of finely ground white cornmeal. Very simple. The lighter coating gives the okra an opportunity to crisp up during the frying [...]

By: Laura

Laura — Sat, 24 Apr 2010 22:49:06 +0000

This is the BEST cornbread recipe! Thank you!