Quotes About Cornbread

Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.

Skillet corn bread has always been my go-to-comfort food, and my mom used to make it for me as a treat when I was younger. I do this for my girls now whenever I think they need a little love.

That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.

If you want something sweet, order the pound cake. Anybody who puts sugar in the corn bread is a heathen who doesn't love the Lord, not to mention Southeastern Conference football.

Mrs. McWilliams' Corn Bread 4 cups cornmeal 2 teaspoons baking soda 2 teaspoons salt 4 eggs, beaten 4 cups buttermilk ½ cup bacon drippings, melted Preheat oven to 450 degrees. Combine dry ingredients and make a well in center. Combine

eggs, buttermilk, and bacon drippings, mixing well; add to cornmeal mixture and beat until smooth. Heat a well-greased 12-inch cast-iron skillet in the preheated oven until very hot. Pour batter into hot skillet; bake for 35 to 45 minutes, or until a knife inserted in center comes out clean and top is golden brown. Yield: 6 to 10 servings.

I tested a lot of old cornbread recipes and most of them were bland or tough.

I throwed crumbs from last night's corn bread out onto the yard so redbirds would swoop down and peck at them.

I don't see how sugar could make that cornbread any sweeter than the prints of your hands already have.

But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.

I love this cornbread so much, I wanna take it behind a middle school and get it pregnant.

The next Skylight sound bite goes like this: "We got barbecue, slaw, and cornbread, that's all," Samuel recites. "When you come here, it's not what you want, it's how much of it you need.

It's nice coming to Nashville, and we have four-bedroom house and a dog, and we go swimming a lot. We get down here and spread out a lot, and I miss my sweet tea and my cornbread and my good southern cooking - but I'm down here eating pretty for two weeks and I'm ready to go back to New York City.

Poyha is a venison dish handed down from the Cherokee tribe. You can think of it as a meatloaf, which it is, or as a skillet of cornbread that some venison sneaked into, which it also is. Either way, it's a simple and satisfying meal.

Turkey is fine, but if I don't have the sides, forget about it. And cornbread stuffing is at the center of my plate. I will have about six sides and then a little bit of turkey and gravy.

Sometimes I forget how country my accent is... Until I hear a recording of myself and I literally sound like cornbread.

Many of America's historical cornbreads were staple breads for people who didn't have many other options.

Christmas for me means starting the day with ackee and saltfish, and cornbread muffins.

The best comfort food will always be greens, cornbread, and fried chicken.

Grandma said that a skillet's good for three things: frying chicken, baking corn bread, and going upside an obstinate man's head.

Cornbread Nation is not a term freighted with any profound or universal meaning; it's just a catchy little phrase that calls to mind, for some of us, a timeless South where corn has been the staff of life forever, and cornbread in myriad forms has held a central place in the cookery of the region since the original people hunkered down to bake and break bread together.

I myself can't go too long without real Southern fried chicken, skillet cornbread, and all the other wonderful staples of my home food.