Got some extra lean steak stew meat thawed and ready to fry up. Some Szechuan spicy steak sauce, not the hot one I thought it was though called the same, but not bad nonetheless. Got some double fiber bread (hehe,) for toast, some butter, salt and pepper - yummers.
Ain't no good without hot peppers and cornbread....
If you like cornbread you should try Martha White - white cornbread - not the yellow and use a little buttermilk when you mix it up and when you cook it be sure and put it in a black cast iron skillet with a smidgen of oil rubbed on the bottom of the skillet as this makes a big difference in the taste of the cornbread - also I use the bottom rack first and then when it is half done I move it to the top rack so it gets a nice golden crust on top because I like my cornbread crunchy.
If you are making a winter soup - cornbread is a must - with stew meat I would agree - he needs to make the cornbread but I don't think Delta is a southern man, Moonglow. He probably does not eat grits with his breakfast either. Some folks up north do not even know what grits are! Can you imagine?
