I live in Southeast Kentucky where you’ll here a conversation that might go something like “jeet yet!?” “No” “yon’t to!?” Then there plate may look something like this...
With meat, taters (potatoes) cornbread and even some maters (tomatoes)! Meatloaf is served on the regular and beans are usually green beans from the garden or pinto beans cooked slowly in the crockpot.
Buttermilk Cornbread: preheat oven to 425 (I also preheat my CASTIRON skillet, with oil)
#FB potluck: 🇺🇸 Southern Foods
I live in Southeast Kentucky where you’ll here a conversation that might go something like “jeet yet!?” “No” “yon’t to!?” Then there plate may look something like this...
With meat, taters (potatoes) cornbread and even some maters (tomatoes)! Meatloaf is served on the regular and beans are usually green beans from the garden or pinto beans cooked slowly in the crockpot.
Buttermilk Cornbread: preheat oven to 425 (I also preheat my CASTIRON skillet, with oil)
2 cups cornmeal
1 & 3/4 cup buttermilk
2 eggs
1/4 c oil
Bake 25 mins