ADVERTISEMENT
- Real Recipes from Real People -

Yum yum....I love corn bread and buttermilk.. (nt)

Misc.
nt
MsgID: 0068613
Shared by: Nan/SC
In reply to: re: Fried Cornbread
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Two-Step Vegetable Soup
  • TWO-STEP VEGETABLE SOUP 1 (14.5 or,) can Del Monte Cut Green Beans 1 (14.5 oz.) can Del Monte Sliced Carrots 1 (14.5 oz.) can Del Monte Diced Tomatoes with Basil, Garlic & Oregano l (14 oz.) can chicken or beef broth...
  • Pork Roast with Fennel and Sage (crock pot)
  • PORK ROAST WITH FENNEL AND SAGE 3 lb pork loin roast 1/4 tsp salt 1/8 tsp ground black pepper 4 tbsp chopped fresh sage 2 fennel bulbs, sliced crosswise FOR THE SAUCE: 2 tbsp cornstarch 1/2 cup dry white wine Have ...
  • Pumpkin Cookies (no eggs, 1970's)
  • A friend gave me thie cookie recipe years ago, 1970's. It is the only pumpkin cookie recipe, I use . Enjoy! PUMPKIN COOKIES No eggs needed in these moist, soft cookies. 1 cup C and H Golden Brown Sugar, firmly packe...
  • McDougall Garlic Soup (using barley and wild rice)
  • MCDOUGALL GARLIC SOUP 3 quarts water, divided use 30 cloves garlic, peeled 1/2 cup uncooked barley 1/4 cup uncooked wild rice 4 onions, chopped 4 potatoes, peeled and cut in chunks 4 carrots, peeled and sliced 3 stalk...
  • Mexico Chiquito Cheese Dip
  • The owner gave this to my father in the early 1900s as they were good friends. My family ate there almost every weekend. THE ORIGINAL MEXICO CHIQUITO CHEESE DIP FROM PROTHO JUNCTION 1/2 stick (1/4 cup) margarine 4 tb...
  • Richard's Fudge
  • CHOCOLATE FUDGE - RICHARD STEPPAN Yield: 1 pound Almost all fudge recipes give the ingredients and the cooking time - nothing else. It took me over 5 years to learn how to make creamy, melt-in-your-mouth fudge. I h...
ADVERTISEMENT
  • Southern Chocolate-Pecan Pie
  • SOUTHERN CHOCOLATE-PECAN PIE 1 (4 oz.) package sweet cooking chocolate 1/4 cup butter 1 2/3 cups evaporated milk 1 1/2 cups sugar 3 tbsp cornstarch 1/8 tsp salt 2 eggs 1 tsp vanilla 1 unbaked (10-inch) pie shell 1...
  • French Onion Soup Au Gratin with Parmesan Croutons
  • FRENCH ONION SOUP AU GRATIN WITH PARMESAN CROUTONS FOR THE PARMESAN CROUTONS: 2 to 3 slices French bread, sliced 1 inch thick, cut in half 1/4 cup melted butter or margarine 1/4 cup grated Parmesan...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Yum yum....I love corn bread and buttermilk.. (nt)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!