Every couple of years I’ll come across this recipe that is old, tattered and handwritten on a scrap of paper and I’ll crave it once again!
And on a side-note..aren’t those STILL the BEST recipes in the world!
This time, Mama said, “You should bake it in that big iron skillet and it will be even better”…
The ONLY thing to remember is that Mama is ALWAYS right!
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A Couple of weeks ago, I posted an incredible recipe using Grands Biscuits with Spinach Dip…(and the angels sang!)
Well, because I had originally purchased a case of Grands Biscuits, I pondered about what morning delicacy I could made along the same lines…
I totally love my Conecuh Cresent Bake so, I thought surely, the filling would work with the Grands…
I was totally right!!
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If you’re like me and are always searching for ways to use those over-ripe bananas and your extra Guinness …well, maybe just the over-ripe banana part only applies…
Whatever the current situation, this bread turns out quite yummy!
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I really love cornbread, and in my adult life, have discovered how delicious different cornbread recipes can be!
This one is a new favorite, especially along side a hearty, homemade soup!
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Conecuh Sausage… Be still my heart!
We had a coworker tell us recently that he’d never had them…
The phones stopped ringing…we all stared with our mouths open…
I believe a few people fainted…
Bless his heart … He’s from Virginia..:))
The next day, we brought in a breakfast spread complete with biscuits, gravy, grits and Conecuh Sausage …
He said he loved it all but I think he was frightened to say anything else!
Now we’ve added these amazing sausage to our cornbread making it a great side for a bowl of soup or just a meal in itself!
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We absolutely adore spaghetti at our house! I could eat it for breakfast, lunch and dinner :))
My daughter-in-law, Amy, made this recipe a while back and it became one of their family favorites!
I made it last night and we’re overwhelmingly agreeing with their decision!
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