Tag: soulfood

Southern Fried Cabbage

Southern Fried Cabbage

Guess what’s hitting my kitchen tonight? Southern Fried Cabbage – and trust me, it’s a game-changer! Picture this: cabbage sautéed to perfection with onions, garlic, and a sprinkle of seasoning, giving it that Southern flair. What’s the secret? Slow-cooking magic! Let those flavors dance together, …

15 Bean Soup

15 Bean Soup

Guess what’s cooking in my kitchen today? A hearty bowl of 15 bean soup – the perfect weather for it with the snow falling outside. I went rogue on the seasoning, tossed out the packet that comes with it, and crafted my own mix. Because …

Cornbread

Cornbread

Cornbread has a rich history dating back to the indigenous peoples of the Americas, particularly the Native American tribes who first cultivated and utilized maize. Early European settlers adopted and adapted corn-based recipes, leading to the creation of cornbread as a staple in Southern cuisine during the 19th century. Its versatility and simplicity made it a beloved and enduring dish, evolving over time with variations in ingredients and preparation methods. During the Civil War, cornbread gained prominence as a crucial sustenance for Confederate soldiers, further solidifying its place in Southern culinary tradition. Today, cornbread continues to be a cherished comfort food across the United States, with various regional styles and preferences highlighting its enduring significance in American gastronomy.
 
If you like this recipe to use for your Cornbread dressing leave the sugar out. Unless you like sweet Cornbread Dressing.
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3½ teaspoons baking powder
  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 tbsp butter to grease the skillet
 
Instructions
  1. Put the cast-iron skillet in the oven to make it hot. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, buttermilk, and vegetable oil until well combined.
  3. Take the cast-iron skillet out of the oven and put 1 tbsp of butter into the skillet.
  4. Pour the batter into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. To brown the top a little, put the skillet under the broiler for a few minutes. Watch it because it won’t take any time to burn.

*Right click Recipe Card picture below and save to your hard drive. Print as a 4×6 picture*

 

Cornbread

Cornbread has a rich history dating back to the indigenous peoples of the Americas, particularly the Native American tribes who first cultivated and utilized maize. Early European settlers adopted and adapted corn-based recipes, leading to the creation of cornbread as a staple in Southern cuisine during the 19th century. Its versatility and simplicity made it a beloved and enduring dish, evolving over time with variations in ingredients and preparation methods. During the Civil War, cornbread gained prominence as a crucial sustenance for Confederate soldiers, further solidifying its place in Southern culinary tradition. Today, cornbread continues to be a cherished comfort food across the United States, with various regional styles and preferences highlighting its enduring significance in American gastronomy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 8
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Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 tbsp butter to grease the skillet

Instructions

  • Put the cast-iron skillet in the oven to make it hot. Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, buttermilk, and vegetable oil until well combined.
  • Take the cast-iron skillet out of the oven and put 1 tbsp of butter into the skillet.
  • Pour the batter into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. To brown the top a little, put the skillet under the broiler for a few minutes. Watch it because it won't take any time to burn.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

 

 

Hoppin’ John

Hoppin’ John

A Lucky Tradition Spreads. No one knows for sure exactly when this happened, but the various ingredients blended to create a new New Year’s Day tradition in Southern kitchens. Perhaps enslaved African American cooks in plantation kitchens came up with the idea of substituting the dark “eyes” of the black-eyed peas for the first footer visitor after hearing about the tradition. European slaveholders, including those of English and Irish heritage, may have had the same idea after noticing how the enslaved held field peas in high esteem. Another possibility is that Sephardic Jews who came to the South, especially those with a connection to Syria, inspired others to copy their custom of eating black-eyed peas for good luck on Rosh Hashanah, their New Year’s Day. In any case, a new and enduring tradition was born.

Grandma’s Spaghetti

Grandma’s Spaghetti

Grandma’s Spaghetti is one of the dishes my mother in law used to make. My kids always loved her Spaghetti. The instructions were always add a little of this and of that.  This is the closest I’ve ever came to her recipe. There are two things that I know I have different than hers. I use lean ground beef instead of the greasy ground beef, and I add butter; that replaces the grease from the beef. Her secret ingredient was tomato ketchup :). When I do make it, its enough so the kids can take some to their home.