For me this is the definition of comfort food, my grandma’s potato soup and cornbread. It’s a staple at her house and one I always request when I’m home in Texas. Nobody else makes this in my family because nobody makes it as good as Grandma. I’ve had 2 separate tutorials and one phone walk through of the recipe so I can get quick fixes in New York to hold me over until I’m back under her care. This past New Year’s Day I made the southern tradition of black eyed peas and cabbage (luck & money) and this very meal for love of family.
*My Grandma doesn’t use measurements so everything is “about”
1 cup of yellow corn meal
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
Mix all the ingredients together and stir with water “not too thin, not too thick”
Drop by the spoonful into hot oil. Sample with a quarter size amount first, might need salt. Using a fork flip them over once the underside is golden brown.
While trying to keep up and shoot her making this (she works FAST) she said very proudly “I used to do this with a baby on my hip.” There’s nothin’ like southern women.
1/2 cup milk
1 Tablespoon flour
Peel the potatoes and cut up, add to enough water to cover the potatoes. Boil until mushy. In the mean time add 1/2 cup of milk with 1TBS of flour and mix well. Once potatoes are mushy slowly add the milk and flour mixture. Turn off heat and add salt to taste. Serve with pepper for everyone to add how much they like. We always crumble a piece of cornbread into our soup and it’s MmMMm-mmm good.