When I’m responsible for lunch on Sunday, I may have the foresight to put a roast and potatoes/vegetables in a Crock Pot early that morning. It’s nice to come home from church and lunch is ready to eat promptly at 12:30. I might even go to Cracker Barrel and order some good Southern cooking like country fried steak. But even after growing up in the South and never getting far from my “raising” I still don’t think like Mom.
Mom just sliced up some squash, potatoes and onions and fried them together, while cornbread muffins were baking to scoop black-eyed peas over. That’s the difference Mom makes.
*For the record, cornbread should not be sweet. If you add sugar to your cornmeal mix you’re doing it wrong. For the love of God don’t do what my public school cafeteria did back in the 80’s: put chocolate frosting on yesterday’s cornbread and call it cake today.