Our Forums Have Closed
Picked the first batch of mustard greens today. Going to bake a pan of cornbread and cook fried shrimp to go with it.
Mmmmmmmmm Good :smile:
Since it's Sunday, I feel like I have more time to relax and fix something a bit more fancy for a change, so I'm thinking crab snack and then baked tilapia, plus I haven't gotten tired of asparagus yet. Don't know if I will as the local farm market just opened with so much new asparagus with big beautiful purple tops.
Do you ever put a bit bacon and brown sugar in the mustard greens?
I have a recipe for soft moist cornbread ... unless you like it the original way, good for sopping up sauces.
I would like to have a copy of that recipe.
1 box "Jiffy" corn muffin mix
8 oz. can of creamed corn
EITHER: 4 oz. sour cream
OR: 3/8 cup buttermilk + 1-1/2 Tablespoon butter
Preheat oven AND your cast iron skillet (secret to great cornbread) at 375 degrees.
Take out skillet and spread a spoon of shortening like Crisco or lard.
Bake for 45 min. or until knife put in center comes out clean.
Additions to bread can be crumbled bacon, or scallions ... whatever sounds good.
That really sounds good. I will try it today with all my fresh veggies.
Green Beans & onions
All fresh from garden.
Have a happy Mother's Day