PastaLover wrote: > lenona...@yahoo.com wrote: > > It comes in a bowl and that's all I know.
> > Lenona.
> I think it's a fruit desert, with the crusty topping "crumbled in" on > the top, and then baked.
My grandpa, who was from Georgia, used to take day old corn bread and crumble it into buttermilk. This was considered a treat. It was quite common in the rural south.
PastaLover wrote: > lenona...@yahoo.com wrote: > > It comes in a bowl and that's all I know.
> > Lenona.
> I think it's a fruit desert, with the crusty topping "crumbled in" on > the top, and then baked.
The crumblin "recipes" (actually more like commentary) describe it as day old cornbread crumbled up into buttermilk - These comments were all found in Texas and Georgia cookbooks.
> On 22-Jul-2006, "SD" <westi...@yahoo.com> wrote:
> > The crumblin "recipes" (actually more like commentary) describe it as > > day old cornbread crumbled up into buttermilk - These comments were all > > found in Texas and Georgia cookbooks.
> > SD
> mmmmmmmmmmmmmmm; I haven't had that in years. I'm originally from Kentucky > and that is what my mother did with left-over cornbread; the next day for > lunch, she'd crumble it in a glass and pour milk over it. My grandmother > preferred buttermilk in hers. Oh man, what a trip down memory lane; a big > ole pot of ham hock and beans, served with cornbread for dinner. Cornbread > and milk with lunch (maybe even for breakfast too, but I mostly remember it > at lunch)
> --
If you are having the hocks with green beans and cornbread, are you crumbling your cornbread in the pot likker? -ginny -rural NC originally
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