We've almost always grown our own corn. Most of the time sweet corn, and sometimes field corn. The sweet corn is what we eat exclusively now, as it needs almost no seasoning. Field corn needs plenty of seasoning to taste as good to us, but it is best for corn meal since its dryed kernels … Continue reading Homemade Cornbread
I come from a hunting family, as does my husband. Daddy kept us supplied with venison. He also had a herd of cattle, so we had beef when we needed it. This is a really easy recipe that is not spicy hot at all. Some people like their chili hot, but I never have. … Continue reading Hearty Beef or Venison Chili
Ingredients: ½ c. butter ½ c pecans (optional) 1 c sugar 2 c all-purpose flour 2 eggs 1 ½ tsp baking powder ½ c milk Muscadine Sauce (make this first so it will cool) Muscadine Sauce: ½ c. seeded muscadine pulp and juice About 1/2 c. muscadine hulls 1 Tbsp sugar Make this before the … Continue reading Muscadine (or Scuppernong) Bread
Ingredients: 1 pie crust (bought or homemade, and can be rectangle or round crust, though rectangle will be easier to fold and seal) 1 cup muscadine cooked hulls along with pulp 1/3 c sugar Lots of “dots” of softened real butter (this makes the difference) Directions: Roll out crust dough on cookie sheet or pizza … Continue reading Muscadine or Scuppernong Pastry
