thanksgiving breakfast
Since I was about 11 and got my hands on a copy of Paul Prudhomme’s Louisiana Kitchen, I have been in the habit of adding sugar to cornbread. I don’t really believe in unsweetened cornbread as a matter of course. The day before Thanksgiving is the exception to this rule, because that’s when I make a big pan of unsweetened cornbread to use in the stuffing.
This morning, casting about for an unextravagant breakfast before stuffing the bird, it occurred to me that one other person in my life used to keep unsweetened cornbread around: my maternal grandma. And she would serve those leftovers with the last summer’s muscadine jelly. And I happened to have an open jar of muscadine jelly in the fridge.
This morning I am home for breakfast.
Comments
I made TWO skillets of cornbread yesterday, one sweet, one not. And right now, I would KILL for some muscadine jelly. My grandmother used to keep me in stock, but the relative who had the muscadines moved away from his vines, and so I haven't had any in years. No one understands how good that stuff is.
Posted by: Scott | November 24, 2005 10:32 AM
Now did you have muscadine or scuppernong jelly (After knowing knowing of these so-called muscadines, I discovered that many people call the dark ones muscadines, the bronze ones scuppernongs, but that they are both, in truth, muscadines). And I just wanted to say scuppernong in my head.
Posted by: Spirophita | December 1, 2005 2:17 PM