--- Rick wrote: > Since I live in Indiana, I oughta know what they are but I don't. > :-) I do know they are a delicacy in certain areas of South Bend. ******************************* Really!?! I thought they were a "southern thing" (and not SOUTH Bend), like corn bread, collard greens, ham hocks, grits, biscuits and gravy and etc. tracy ____________________________________________________________________________________ Be a better Heartthrob. Get better relationship answers from someone who knows. Yahoo! Answers - Check it out. http://answers.yahoo.com/dir/?link=list&sid=396545433

I was thinking the same thing that Rick lives in SOUTH Bend, and I always connected grits and jowls from the south, because of the Beverly Hillbillies :o) Hmmmmmmm, cornbread and ham hocks!!!! Now I'm hungry for something other than salad !!!! Anyone have a tried and true cornbread recipe? I have had cornbread, but I haven't had a really GOOD cornbread like we had at Victory Valley Camp. We couldn't wait for breakfast knowing we were going to have cornbread !!!! I was tempted to use the one in THE MANUAL, but I would probably be the only one eating it, and if it isn't that good, well.... :o) Lynn Tracy wrote: > I thought they were a "southern thing" (and not SOUTH Bend), like corn > bread, collard greens, ham hocks, grits, biscuits and gravy and etc.

--- Lynn wrote: > Anyone have a tried and true cornbread recipe? ***************** Lynn, I use Martha White Cornmeal (or Aunt Jemima). Follow the recipe but I cook mine in an iron skillet. Grandma always made the best and it had a nice golden crunchy crust. Mmm Mmmm! Preheat oven to 450*. While oven is preheating put a generous chug of oil in the bottom of the iron skillet and put in oven. Mix cornmeal, eggs, milk and remaining ingredients (I like to add a wee bit of sugar and some chopped onion -regular or green, also put about a tablespoon of flour in mix). My skillet is a bit bigger so I adjust the amounts to make it fill the pan. When oven gets to temperature, quickly take skillet out of oven and pour heated oil into cornbread mix, quickly and carefully stir and pour back into hot skillet (it should sizzle!). Put in oven for 20-22 minutes. I always test for doneness by sticking a knife into center. If comes out clean, done. You can use whatever brand of cornmeal your grocery store carries. Sometimes we add buttermilk to the recipe. tracy ____________________________________________________________________________________ Need a vacation? Get great deals to amazing places on Yahoo! Travel. http://travel.yahoo.com/

Cornbread with butternut squash pieces added is delicious, as it is with cheddar cheese included. We ate a lot of cornbread in our growing up years; for breakfast we would pour milk over a square of it. Mmm...Anna -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com] On Behalf Of Lynn Vondran Sent: Wednesday, July 25, 2007 4:29 PM To: padutch-life@rootsweb.com Subject: [PD-LIFE] Grits, Cornbread and Ham Hocks I was thinking the same thing that Rick lives in SOUTH Bend, and I always connected grits and jowls from the south, because of the Beverly Hillbillies :o) Hmmmmmmm, cornbread and ham hocks!!!! Now I'm hungry for something other than salad !!!! Anyone have a tried and true cornbread recipe? I have had cornbread, but I haven't had a really GOOD cornbread like we had at Victory Valley Camp. We couldn't wait for breakfast knowing we were going to have cornbread !!!! I was tempted to use the one in THE MANUAL, but I would probably be the only one eating it, and if it isn't that good, well.... :o) Lynn Tracy wrote: > I thought they were a "southern thing" (and not SOUTH Bend), like corn > bread, collard greens, ham hocks, grits, biscuits and gravy and etc. ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Anyone have a tried and true cornbread recipe? :o) Lynn -------------------- We always use those Jiffy mixes to make corn bread with an extra eggg. I realize it ceases to be corn bread and becomes corn cake but it is very good with lots of butter. :-) Tomorrow's my 22 year high school class reunion. Its the first one our class has ever done so this is going to be very interesting. We were only a class of 23 so its going to be very low budget. My Aunt Joyce went to her 50th Reunion and it was held at the Studebaker Museum. How cool is that? They even brought in a '57 Chevy so class members could have their pictures taken. :-) Rick B