[omega]

Originally Posted by labrown

LOL, this made me laugh.

I never had grits until I stayed at my BF's grandmother's house in Ohio. Not a fan.

I'd be curious to find out where the tradition started of eating collards and black eyed peas on new years. I've heard of it many times. Wikipedia, anyone? I bet we can find it somewhere.

I was wondering the same thing.

Originally Posted by MyLadies

I skipped it this year. So let the bad luck commence. But in our family we only did Black Eyes (no collards), I guess we omit the collards cuz we're from Texas and thats not completely the south, but more southwest.... who knows. LOL... I put some nice Pig Grease in my Black Eyes, makes em yummy. (Bacon Grease).

Bacon grease sounds so much nicer than PIG grease.

Originally Posted by bettyeanne

Absolutely!

Nonnie's "PDS" Cornbread
2 c. Martha White Self-Rising Corn Meal
1 T. Baking Powder
1/2 Stick Land O Lakes Butter
2 Eggs beaten
1/3 c. Sour Cream
1/4 c. Minced Onion
1/4 c. Finely Chopped Jalapinos [de-seeded]
Skim Milk

Mix cornmeal and baking powder. Add the onion and jalapino and mix until coated with cornmeal/baking powder. In a seperate bowl whip melted butter, eggs, sour cream and about 1/2 c. skim milk. Add this to the dry mix and mix well. It will be a very stiff mixture. Add skim milk a little at the time until it's a little thinner but not runny [it will actually look "fluffy"]. I bake mine in a casserole [about 8"x8" - larger if you want a thinner cornbread ... we like it thicker] that is heavily greased with butter flavor Crisco. Bake @450 degrees for about 30 minutes or until browned on top.

Hope I have this right ... this is the first time I have ever written it down! I use what my Mother called the "pinch, dab & smidgen" cooking method! Please let me know if you try it and how it turns out?

Thank you so much!!! I can't wait to try it, it sounds wonderful.