First I ever heard of cornbread with red beans, and I lived in New Orleans for 10 years. I remember one place that served them with a fried porkchop the size of a frisbee. Damn, it was tough getting back to work after that lunch.
The Silver Moon serves a big ole piece of cornbread with red beans and rice. Boy do I miss momma's cooking.
Now that this thread has shifted to the greatness of cornbread, can y'all find Ballard cornbread in the store? I heard an awful rumor that they were belly-up, and I'm still searching for a non-sweet cornbread. I'm pretty much trying a diferent version each time I make it in the big cast iron pan.
I wish you guys would stop hijacking threads!!!! Silver Moon Cafe? Is that off Brightside before where Jackie's(called something else now.,..I think Brightside Grill) used to be. Darn hijackers!!!!
I welcome cornbread advice too, and I got what I needed out of the red beans topic. This thread is obviously a hybrid. I'll allow the hijacking.
Fair enough! Cast iron is key. Put a layer of oil in it (either vegetable/canola oil) and put it in the oven while it's pre-heating. When the oven's ready, pour the batter in and that initial heat will give you a good crust.
Then while it is still hot, put the cornbread in a gumbo bowl. Fill the bowl up with milk and dig in!! There is nothing better in the morning before going hunting or fishing than cornbread and milk! mmmmm!
