Simple Sunday Dinner From the Hillbilly Kitchen
Here we have a group of videos from a young lady (and Mama) who calls her type of cooking ‘hillbilly cooking’. After watching all those episodes of the 90+ lady who showed us how her family survived the Great Depression, I’m glad that we have someone who can follow in her footsteps with simple, inexpensive cooking. Nothing was wasted in Depression-era cooking, and nothing should be wasted now.
From the Hillbilly Kitchen:
Cornbread from the Hillbilly Kitchen: https://www.youtube.com/watch?v=yA3d1tPK1jc
An iron skillet is what makes the crust crispy. No other pan will do that. She advises bluntly that a cast iron skillet will damage a glass-top kitchen stove, and may break the glass that covers the heating elements. The other recipe, for buttermilk cornbread, is at the bottom of the article. She also has a cookbook, if you want to support her efforts. Just type in Hillbilly Kitchen recipes, and a link will come up.
Down Home Country Fried Potatoes With Onion from the The Hillbilly Kitchen
Ingredients:
2 cups – self rising corn meal mix
1 egg
1 1/3 cups – milk
1/4 cup – butter
2 tablespoons – real honey
Also, I’m including these side dishes.
Down Home Country Fried Potatoes With Onions – The Hillbilly Kitchen video
https://www.youtube.com/watch?v=Pvz-YsrUB_Y
I’ve made those myself. Red potatoes or Yukon Golds are what she recommends, and I agree: the red potatoes hold together much better than russets.
Pinto beans are next: sort the dry beans first and then either soak them overnight or boil them according to her instructions.
https://www.youtube.com/watch?v=7fZAK…
And finally, she offers the following, also letting us know that she’s not fond of buttermilk because it can be kind of sour.
Cornbread made with buttermilk from the Hillbilly Kitchen – heirloom recipe
Ingredients:
1 cup – All purpose flour
1 cup – Corn meal
1/4 teaspoon – Salt
1 teaspoon – Baking soda
2 teaspoons – Baking powder
2 – Eggs
1 cup – Buttermilk
1/4 cup – Real butter
2 tablespoons – Real honey
N.B.: She adds honey to the batter to make it slightly sweeter. Not a requirement, unless you dislike the taste of buttermilk. If this doesn’t make your mouth happy, nothing will.
Here’s the video:
https://www.youtube.com/watch?v=b-1MZv910Zs
Category: Cooking, Economy, Historical
Making the sausage and penne recipe later on.
It’s so chilly here in my AO that I may have to do that, too. Comfort food!
Wife insisted on using cast iron on the glass cooktop… when she broke the glass I went out and ordered a coil-style electric cooktop and we were both happier.
That’s why I use a gas stove: cast iron or heavy steel trivets hold up quite well.
Excellent videos Mi’Lady and Tanks for the posting. I felt like I had stepped right back into Grandmother’s Kitchen (albeit when her and her Sister were much younger). Not only the recipes but the connecting of The Holy Spirit with each dish she prepared. It is good that these ladies wrote down and kept these “Grannies Goodies” to share with the world. I will be procuring some of their offerings to support their endeavors. I did make it into town today and beat the rush at the eating place we discussed on evening last. And in your Honor, and to be able to post a, Neener, Neener, Neener, I had the lemon pepper baked chicken. It was falling off the bone tender, baked to perfection, and perched upon a fluffy bed of rice. Added some sides of real mashed potatoes w brown gravy, butter beans with ham hock, a cranberry salad, some fried to perfection chicken tenders w homemade honey mustard dipping sauce, some extry cat headed fluffy buttermilk biscuits, and a quantity of the Lacy hoecakes. Oh, and some of that famous banana pudding, made with real ‘nanas and ‘nilla wafers. Yessum, sounds like a lot, and there is a slight abundance of starches there, but it is two + meals that I don’t have to cook and it coulda been worse. They had fried pork chops on the menu too. The K Roger that I made the provision run to had removed the limited quantities restrictions for meats, but had added a disclaimer blaming the price increases on the suppliers and the decrease in meat inventories. Remember we had discussed this awhile back when so much stuff was being destroyed because of “Supply Chain Disruptions”. We called it, saw it coming and it is here now. IIRC June has historically been National Beef Month, and the time of the year when beef prices were their lowest. I shook my head at the prices that were marked on the packages. One reason why the vacation that was planned for this upcoming week was put on these dates. The new… Read more »
I read you, 5th/77th, re: meat prices. Up here (so far), they are holding steady, but it is difficult sometimes to find anything good. Either there are shortages because the meat packers haven’t returned to work, or people are raiding the bins for as much as they can get. That’s at one store, and I’m just about ready to go to others that have the same items, but at better prices.
It’s gonna be an interesting Summer into Autumn this year. Keep your eyes peeled. Something is stirring.
Combining cornmeal with flour makes for a better texture. One to one is a good ratio but you can vary it to your preferences.
Yankees tend to like the sweeter version, southern folks not so much, but the honey is deal maker across the board.
Sometimes I add in some TexMex corn just because it changes things up and tastes good.
Ah hell, now I am thinking about making some hush puppies… dammit, I do not need the calories!
Thanks for sharing the recipes.
Any time, Tallywhagger! Any time!
I like simple food, well-prepared and full of flavor, just like everyone else.
I occasionally Google The Hillbilly Kitchen just to see what pops up. This time I found your post 😊 Thank you for sharing my videos and for your kind words. I really appreciate your support.
I also want to thank your readers for their kind words. Please come to the Hillbilly Kitchen any time you want, you’re always welcome.
God Bless Y’all!
Becky Walker – The Hillbilly Kitchen