Skillet Cornbread

I'm not normally a huge cornbread fan...I just never liked it! But my dear hubby is a cornbread addict. So I resolved myself to finding a recipe I could stomach. And then I found this recipe! Not only can I stomach it, I'm now a cornbread believer :) Nothing says southern like a warm plate of cornbread with some pinto beans. And of course, this must be baked in an iron skillet...

Ingredients:
2-3 tsp bacon grease
2 c. buttermilk
1 large egg
1 3/4 c. cornmeal (I use self-rising)
If you don't use self-rising cornmeal you will also need:
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Preheat oven to 450 degrees. Coat the bottom and sides of skillet with bacon grease. Heat the skillet in the oven. While the skillet is heating, in a medium-size bowl whisk the buttermilk and egg together. Add the cornmeal and stir well. *If not using self-rising cornmeal whisk in the baking powder, soda, and salt.* Pour batter into the hot skillet. Bake the bread for 15 minutes or until golden brown. Remove from the oven and immediately place the cornbread upside-down on a plate. Serve immediately while it is still hot!

Now for the great debate...to sugar or not to sugar :) My husband is strictly anti-sugar in cornbread while I don't mind a tsp or so. This is entirely up to you and your taste preferences. For variety you can add jalapeños or corn. And don't forget that you never wash an iron skillet with soap! Simply wash with hot water (use salt to scrub).

Fried Okra

It's still a bit early for home grown okra, but you this is a fantastic recipe to have :) I've included the traditional directions for pan frying and the directions for deep frying. I prefer deep frying b/c it's a little bit less labor intensive. It also frees me up to do something else while the okra is frying. Hope you enjoy!

Ingredients

• okra, sliced in 1/4 inch pieces
• 1 egg, beaten
• 1 pint buttermilk
• 1 cup cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• peanut oil

Directions

In a small bowl, soak okra in egg and buttermilk mixture for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper. Preheat oil to 350°F. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Tip: An easier way to cook this is in a deep fryer. Heat oil to 350°F. Coat the okra in the cornmeal mixture. Put okra in fryer and cook for 3-4 minutes or until golden brown. Drain on paper towels.

Deviled Eggs

Here's a traditional southern favorite. And as any good southern cook will tell you, it's all about the presentation. A good southern cook will have multiple deviled egg serving plates (at least one for each major holiday). While these are basic, there are several possible ways to make them. Here's my personal favorite. Enjoy...

7 large eggs, hard boiled and peeled

1/4 cup mayonnaise

1 1/2 tablespoons sweet pickle relish (optional)

1 teaspoon prepared mustard

Salt and pepper, for taste

Paprika, for garnishing (optional)

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika. Store in refrigerator until ready to serve.

P.S. You can also garnish these with sweet gherkin pickles or pimentos. Also, if you want fancy looking eggs you can pipe the filling into the whites.