Museum of Appalachia, Clinton, Tennessee
As a (transplanted) Southerner who appreciates regional foods, every time I see one of these old stones, I think of the scrumptious taste of cornbread. Authentic stone ground cornmeal is essential if you want your cornbread to taste the way it is meant to be – with a little bit of crunch. And, nobody makes cornbread better than Mr. Jim, using an old family recipe and his grandmother's cast iron skillet!
Very nice photo. I didn't realize you were born in the South...how interesting! You 'sound' Southern! hahaha! You've adapted....like my hubby! Have a good day my friend! Hugs, Diane
ReplyDeleteOhhhh...that's the way I like my cornbread, too, except as a Northerner, I add a bit of sugar.
ReplyDeleteThose old grinding stones have so much character.
That's a beautiful shot! I've watched old millstones in action. It's fascinating! Reminds me: Yesterday we drove past an industrial building that had old huge machine gears on display outdoors. Fortunately, I think they were standing in concrete. I hope so, for if one of those fell over on you...
ReplyDeleteneat shot and yum, to hot cornbread and a bit of butter!
ReplyDeleteWow...love this photo, Donna. We used to visit Mabry Mill right off the Blue Ridge Parkway near where our cabin was...these old millstones were all around the place. I agree with you about the cornbread...there's nothing like it made in an iron skillet!
ReplyDeleteHot cornbread with butter - yum! Those stones could tell a lot of stories, I bet.
ReplyDeleteI'm a cornbread lover myself! Slap on some butter and jam and you have instant dessert.
ReplyDeleteI've never had it made the true Southern way though-I bet Jim's corn bread is scrumptious.
Nice photos! I love cornbread although I suspect I've never tasted real southern cornbread!
ReplyDeleteNice shot of the millstones. I'm a bit hungry for some cornbread now
ReplyDeleteThose are great looking millstones. Lucky you that your hubby bakes. :) I do like corn bread but don't make it myself and neither does my hubby!!
ReplyDeleteI am enjoying the photos of your Museum of Appalachia...so much character and history!
ReplyDeleteSouthern cornbread cooked in a skillet...mmmmm...
Great photo, love corn bread.
ReplyDeleteWell, girlfriend, would you kindly post Mr. J's recipe? Let me see if it touches Mr. Sweet's mother's Southern recipe..NO sugar.. I can make both and we can have a tasting contest..I'll invite all my family over and have a TASTE THE CORNBREAD PARTY. lol
ReplyDeleteI am of the opinion you can't make truly good cornbread without the cast iron skillet! I grew up on it and should make it that way again. I have the skillet - and I have the cornmeal. Perhaps I will whip some up for one of our rainy Fall evenings! Thanks for the idea. Love your photo!
ReplyDelete~Adrienne~
Great photo! I love fried cornbread made from stone ground meal also. I have to get from W. Fla though, probably because it's a family tradition. My mom used to make corn pones also, oh now I'm thinking collard greens, corn pones thick crust; remove the middle and mix with the greens. :)
ReplyDeleteGreat photo Donna! Yes..love me some cornbread. Sometimes I even put it in milk and eat with a spoon. Mom used to make it Mr. Jim's way! Yum. And I'm with Sally...collard greens!
ReplyDeleteOh Man I would love some of Mr. Jims bread!
ReplyDeleteCarol