Red beans n rice with cornbread

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007bond-jb

Master Chef
Joined
Dec 29, 2006
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Put some sugar in it BOY!

I use the same skillet with shortning for my corn bread, but I put the skillet in the oven and get it smoking hot before I pour in the batter. That browns the bottom of the bread with a beautiful dark brown crust.

Looks good! :D
 
BchrisL said:
Put some sugar in it BOY!

I use the same skillet with shortning for my corn bread, but I put the skillet in the oven and get it smoking hot before I pour in the batter. That browns the bottom of the bread with a beautiful dark brown crust.

Looks good! :D

No Damm sugar Boy!!!

Bottom like this?
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Whats best is refried cornbread... In butter... mmmmmmmmmmm
 
I also preheat the skillet, love the crust it makes

JB you're too funny with that "Aunt Jemio-mio" and Aunt Jemimio" just about about spit-up all over my pooter monitor BOY!
 
Respecting your preferences and all, JB, I'm with BchrisL on adding about 2 tsp sugar to a batch. Not cake-sweet like these restaurant chains like to serve, just a touch. Now chuck that industrial cornmeal and get some stone-ground meal from a good old-fashioned grist mill. The cornbread is not only way better, it's also traditional! :D

--John
(I gotta order me some andouille.)
 
Good job JB.. What kind of rice? Campbell farms? I love red beans n rice... :D
 
cleglue said:
JB,

It isn't Monday or Thursday...those are Red Bean days. I'm like you though...any day is a good day for Red Beans and Rice.

It was filmed & eat on Monday, I git a little behind on editing & posting :roll:

SS Not Cambell farms, the traditional rice for red beans is Zaterans due to texture of the rice

CG Schweggman's done went outa business about 15 years ago :shock:
K&B too :cry:
 
I realize that Schweggmann's went out of business and disappointed when I heard about KBs. I don't know if Baton Rouge had McKenzie's bakery but I believe they are out of business also.
 
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