Crockpot Pulled Pork and Sauteed Squash

 Recipe adapted from here.

2.5 lb boneless pork loin roast center cut, trimmed of fat

2 tsp red wine vinegar

2 tsp mesquite liquid smoke

1 tsp garlic powder

1 tsp sea salt

Barbecue Sauce ( I used Stubb's and it's the best!)

Directions:

Place pork in crockpot and season with salt, vinegar, garlic powder, and liquid smoke. Cover and set to high for 6 hours. Remove pork and transfer onto a large plate. Reserve all liquid. Shred pork and put back into slower with 3/4 cup reserved liquid and barbecue sauce. Cook on high one more hour.

 Enjoy!

3 oz pork is about 5 points + (Make sure you calculate your sauce, though.)

 I made sauteed squash to go with the sandwiches and it's the perfect side dish for it! 

Ingredients:

Yellow Squash, sliced

Diced Onions (I used frozen.)

2 tbsp butter

Heat skillet and add butter. Add sliced squash and onion. Cook, stirring occasionally until squash browns. 

More about → Crockpot Pulled Pork and Sauteed Squash

MAKING THAT BBQ COMPLETE: STRAWBERRY MEYER'S LEMONADE, YOGURT CUCUMBER SALAD AND ROASTED PEPPERS

Strawberry Meyers Lemonade

Depending on your lemons, you should get about 1 cup from 5 juicy Meyer's Lemons.  The ones I had were huge and full of juice.   The lemons were also way sweeter than regular lemons, so I didn't need to add much sweetener.  The fresh strawberries also helped with sweetness and added a nice pink tinge to the lemonade.

Made with fresh squeezed Meyer's Lemons, Fresh sliced strawberries and Agave nectar

This lemonade is perfect for a picnic or summer barbecue.  If you don't have agave nectar, you could add simple syrup to taste.

By the way readers, I apologize for the long absence between posts!  I have been MIA because my doc has prescribed for me a lifestyle change.  My Hashi's has been causing me to fluctuate from hypo to hyperthyroid these past few months.  I have been feeling kind of weird lately (irritable and emotional) and had been breaking out and getting cystic acne.  He told me that I could alleviate my symptoms by regulating my insulin levels which should help in turn regulate my hormone levels better (thus reducing my acne flareups).

So that means not only am I GF, but he distinctly said No Sugars.  Avoid simple carbs.  Yikes!

Sugar was all I had left!  I think I adapted well to the Gluten Free deal.  Then I held back on the dairy because it contributed to my hormonal acne.  Now he says that I must also ensure I do cardio 3 to 4 times a week.  I admit I fell off the running wagon this year since starting the Grad studies because I had no time.  I have to run at night because that's the only time I have after marking essays, making the kiddies' lunches and snacks and writing my own reflection papers (Grad studies is all over reflecting on your learning it seems).  Sometimes I'm too pooped to stay up late to run on the treadmill.

Well, despite my tiredness, the hardest step towards running is the anticipation of having to do so.  When I'm actually on the treadmill, time flies since I watch Netflix on my computer.  If I'm dead tired, the least I'll do is a brisk walk for the duration of a movie (that's 70 to 90 minutes) and if I'm energetic and/or it's early in the evening, I might alternate between a light jog and walking on the treadmill.  Right now, I have no inclination to run outside because it's too dark.  Maybe in the summer it'll be better.

So I am happy to say that after 2 weeks of doing the prescribed cardio 4 times a week, my cystic acne that was primarily located on my chin, has cleared.  I will need to keep this up for a month to see if it truly is working.  I'll admit I've succumbed to sugar on more than a few occasions.  I haven't baked at all as you can see...but I have these awesome dark chocolate covered dried coconut chunks by True Bliss that I have been addicted to.  First one little square...then another.  Then the rationalization that dark chocolate is good for me...you get the drift.  I've usually downed a handful of little dark chocolate coconut chunks before I'm done.  For sure on those days I do my cardio.  Being dairy-free is tough.  I'm trying to find how much I can get away with ingesting because that can contribute to the acne since there's hormones in milk and it also has a lot of simple sugars. Since the chocolate almond milk I was drinking tasted so good (i.e. had tons of sugar in it), I had to stop drinking it.  I have now switched to unsweetened almond milk (30 calories per cup) and that has been good.  It tastes way better than soy milk, which I shouldn't be drinking anyways because people with autoimmune issues like Hashimoto's should stay away from soy and goitrogenic foods.

So why this recipe for a sugar-laden (albeit agave) strawberry (which is goitrogenic) beverage?  Well, my kiddies and my guests don't have to eat my way.  I think I could make it sugar-free but then I'd have to use Splenda.  I didn't want to do that and agave is easy to use, dissolves readily and you can adjust the sweetness easily.

I am eyeing the Paleo diet and have been thinking about giving it a try to see if it helps all these wacky symptoms of Hashi's.  I think this is something I'll be working on slowly to ensure success as it's really a lifelong lifestyle change.  Paleo is no grains, no legumes and beans, no dairy, no sugar, no processed foods and possibly no fun!  Don't tell me medjool dates used as sweetener is going to help you make a delicious-looking chiffon cake.  I know it won't.  I have a feeling that I'll be making a lot of dense cakes and brownies.  I think the no grains deal is the toughest because before I could still substitute rice, corn, sorghum, tapioca and other flours for wheat and gluten-filled flours.  Now, I'm perplexed.  If I make almond-flour based cakes, my kids can't eat them because they're allergic to nuts.  So if I bake, I'll have to eat it all myself which doesn't really help my health at all.  If I have a treat occasionally, it'll have to be small batch baking for me.  I'll be working on small batch Paleo baking I think.

I've been eyeing a recipe for some Paleo brownies lately and I do have medjool dates (eww!) because my Meyer's Parrot loves those and I always keep them on hand.  I also have coconut flour, which I think will be my buddy from here on.  I'll still be baking tons of regular stuff for my family but I'll try to ease the kiddies from eating normal baked goods to some of the Paleo ones.  I know for sure that I can make everything GF and not have it taste GF.  In fact sometimes it tastes better than the wheat-based baking!  GF is truly not difficult for me anymore.  My Quinoa Chocolate Cupcakes are my go-to recipe.  The challenge now is doing the Paleo diet.   You know I'm gonna cheat on the Paleo like crazy sometimes.  Especially on the weekends when I go out for restaurant food, which has tons of sugar.  And it's so constricting; especially for a baker.  This will certainly be a huge challenge for me balancing the joys of life with quality of life.

Stay tuned for my escapades with dates, coconut and honey!

ahh. refreshing!

Here's the lemonade recipe for your next barbecue:

STRAWBERRY MEYER'S LEMONADE
1 cup freshly squeezed Meyer's Lemons
6 cups cold water
1 small basket hulled, sliced strawberries
1/4 cup agave nectar (or to taste)

1.  Pour the lemon juice into a large (2 litre) pitcher.
2.  Add water and stir well.  Stir in the agave nectar and mix thoroughly.  Taste and adjust if necessary (this depends on the sourness of the lemons you have)
3.  Add the sliced strawberries to the lemonade.  Stir.  Cover and refrigerate at least 3 hours to allow the strawberries to macerate and flavour the lemonade.
4.  Serve cold.

Cucumber Salad

CUCUMBER SALAD

2 long English cucumbers 

1/2 cup sour cream

1/2 cup prepared tzatziki or homemade tzatziki 

salt

1.  Chop the cucumbers into large chunks.  Place in a colander or sieve and lightly salt

2.  Allow the cucumbers to drain for about 2 hours in the refrigerator (placed over a bowl)

3.  With paper towels, squeeze gently or blot the cucumbers of any remaining liquid; discard the cucumber liquid at the bottom of the bowl.

4.  Mix sour cream and tzatziki with the cucumbers.

5.  Season with pepper.  Refrigerate until ready to serve.

ROASTED PEPPERS

Red and yellow peppers

Olive oil

Salt

1.  Place the whole peppers on the barbecue.  Grill until blackened/charred.

2.  Place the peppers in a large pyrex bowl.  Cover with plastic wrap and allow to cool.

3.  Scrape the charred skin from the peppers.  Slice in large chunks; discarding the seeds, membrane and stem.

4.  Drizzle with olive oil.  Season with salt to taste.  Serve at room temperature

More about → MAKING THAT BBQ COMPLETE: STRAWBERRY MEYER'S LEMONADE, YOGURT CUCUMBER SALAD AND ROASTED PEPPERS

PLJESKAVICA AND GIBANICA (CROATIAN MEAT PATTIES AND SAVOURY CHEESE STRUDEL)

Gibanica is sometimes called Burek (cheese pie).

Serve Gibanica (savoury cheese strudel) with roasted peppers, cucumber salad, tomatoes, raw onions if you like 'em and pljeskavica (grilled meat patties)

It was summer.  I was in university and my boyfriend had a Serbo-Croatian next-door neighbour (his dad was Croatian and his mom was Serbian) who was his best friend.  They used to hang out every day and would eat at each other's homes quite often.

Days were spent talking about cars and puttering around his garage as he fixed his old '64 Firebird.  The car was more Bondo than metal.  It was so cool though.  We drove down to Ambleside, cruised down Robson Street and walked along the Stanley Park Seawall during those warm summer nights.  

Layer phyllo sheets with cheese mixture.  Brush with oil or butter

Summers were full of barbecues and inevitably I would be invited to their big parties.  The house was full of people from all generations, chatting, playing pool and helping with making the food.  The tables were loaded with grilled chicken, grilled meat, a savour monkey bread, a cheese strudel, tomatoes, onions, cucumber salad and much more.   Everything was made from scratch.  His mom was the best cook ever.  

I should have used melted butter instead of olive oil.  I also did not butter each phyllo sheet before I layered on the cheese mixture...so it was drier and not as decadent.  It wasn't as rich tasting as I remembered from the past 

The iconic foods that were a mainstay at all the barbecues were the Savoury Cheese Pie (Gibanica [Gee-ban-itsa]) and the Grilled Meat patties (Pljeskavica [Plyess-ka-vee-tsah]).  My boyfriend had once asked his buddy for the recipe, but didn't get a response.  The recipes were well-guarded family secrets passed down through the generations.  I encountered a similar response from my Portuguese girlfriend's family when I inquired about a fried shrimp empanada-like appetizer.   I never bothered asking anyone for their amazing recipes again.  I knew they wouldn't divulge.  I just tucked those tastebud memories away with the faint hope that I might encounter an authentic recipe sometime in the future.

Bake until the bottom and top is golden brown.  

When I got married to my boyfriend, and his best friend became his Best Man, we moved out into our own townhouse and we no longer hung out at his parents' house and I no longer ate the Serbo-Croatian foods that so resonated with me the smells and feelings of summer.

Today, lately since Stomach bought a new barbecue, (Weber!) I have been having nostalgic yearnings for the meat patties and custardy savoury cheese pies of my youth. 

Serve slices of Gibanica with the Pljeskavica.  Leftovers can be refrigerated and you can eat it at room temp or even cold

Though Stomach would often watch his best friend help his mother with the layering of the phyllo for the cheese pie and we would sit at the kitchen table as he helped make the meat patties and then grill them on the bbq, the thought never crossed my mind that I should be taking mental notes.  My bad.

Use a pyrex baking dish to bake the Gibanica so you can check that it is golden brown on the bottom.

From Stomach's recollection, there were 7 different cheeses in that Gibanica (or Burek) dish.  Apparently, the layering of the Gibanica would take a long time and it was his friend's job to do it.   I personally recalled some sort of dehydrated vegetable concoction that was sprinkled into the raw meat patty mixture. 

Pljeskavica (Croatian Grilled Meat Patties)

There are no Croatian or Serbian restaurants around Vancouver that I know of (let me know if there are!) and I suspect this is because the moms know how to cook so well...so why bother?  Other than befriending way more Croatian and Serbian friends in the hopes of being invited to their awesome bbq parties, the only way I figured I'd get to eat these tasty dishes whenever I wanted was to get to work researching and testing recipes.  I realized that I'd have to get going on researching the recipes that I longed for...on the internet.

Ground beef and pork are combined with finely minced onion, garlic and sweet paprika 

Interestingly, none of the recipes I found were exactly as I remembered.  None of the Gibanica recipes called for 7 different cheeses.  The recipes I found had at most 3 different cheeses.  The Pljeskavica recipes were so simple and didn't call for any of those dehydrated veggies...that I wondered if they were truly authentic.  In the end, I found a product called "Vegeta" that was invented in Croatia.  Apparently, it is as ubiquitous as ketchup in North America.  So I suspect that Vegeta (which has an MSG and non-MSG version) is the product that my friend used in his meat patties mixture.  I also think the Vegeta he used had MSG in it because his Pljeskavica were soooo good!

Allow the ground meat mixture to sit covered in refrigerator so flavours will meld.  I did this overnight.

In the end, I cobbled together my own recipe from the myriad of recipes out there.  I used a technique from one recipe and some ingredients from a few other recipes and kind of guessed at the proportions.  


These two super tasty dishes are my faves for barbecues.  The sides will have to wait for another day's post as this one's getting pretty long on its own.


I will be tweaking the recipes this summer until they come out the way I remembered.  The Gibanica was a bit too dry for my liking.  This recipe was very good but not amazing!  I will be trying to make it more rich and custardy as I recalled it (and maybe add a few more cheeses? possibly 4 more? and use butter instead of olive oil).  I think the calorie counts will be going up for the cheese pie.  The meat patties are almost perfect.  I need that Vegeta seasoning mix.   Next time I have to form the patties differently...thinner and indented in the middle. Gotta look around for the Vegeta somewhere.  Doubt Safeway has it!

GIBANICA (BUREK, OR SAVOURY CHEESE STRUDEL)
1 package phyllo dough (defrosted in the refrigerator overnight)
2 eggs [next time I will use way more eggs...maybe 4 or 5 because I didn't think it was rich and custardy enough...also may add some milk]
2 cups feta cheese
1 cup sour cream
1 cup ricotta cheese
3 tablespoons club soda or mineral water
olive oil or melted butter for brushing

1. Preheat oven to 400 degrees F.
2. In a food processor, pulse the feta until crumbly.  Add the ricotta, sour cream and 2 eggs.   Continue to pulse until the mixture is thoroughly combined.
3. Add the club soda or mineral water.  Pulse again to combine.
4. Butter, oil or spray a large pyrex rectangular baking dish.
5. Save 4 sheets of phyllo; setting it aside for the "lid" of the strudel.  Cover with a towel so it doesn't dry out.
6. Take a sheet of phyllo and place into the baking dish.  Allow the phyllo to overhang the dish.  Brush oil or butter on the phyllo sheet.  
7. Using a 1/4 cup measuring cup,  measure out two scoops of the cheese mixture and spread evenly over the phyllo layer.
8. Repeat until you are finished with all the phyllo sheets.
9. Tuck into the dish any of the phyllo overhanging the dish.  Cut the reserved 4 sheets of phyllo to the size of the baking dish.  Layer sheets on top of the pie, brushing with oil or butter.  Finish with a brushing of butter or oil.
10. Have ready some tin foil in case your Gibanica browns too quickly.  Place the pie on middle rack and bake for 25 minutes.  Check to ensure it's not burning.  If it is browning too quickly, you can place the foil on top.    Continue baking for another 15-20 minutes, keeping an eye on the bottom and top.  Take it out of the oven when you see through the pyrex dish that the bottom is golden brown and the top is flaky and golden brown.
11. Cut the cheese pie into squares and serve.  Leftovers can be refrigerated.  Gibanica can be eaten at room temperature or cold and is a delicious accompaniment to grilled meats.

PLJESKAVICA (CROATIAN MEAT PATTIES)
1large onion, finely minced [I used the food processor]
3 cloves garlic, finely minced
1 1/2 pounds ground beef
1 1/2 pounds ground pork
2 teaspoons sea salt
1 1/2 tablespoon sweet or hot paprika
[next time I will try and find the seasoning mix,Vegeta to add to the mixture for a more authentic flavour]

1. In a large mixing bowl, combine all the ingredients and mix thoroughly.
2. Cover and refrigerate overnight to allow the flavours to combine.
3. Form the meat into thin patties.  You may want to indent the centres of the patties because they will puff up in the centre when cooked.  
4. Grill the meat patties on the barbecue until done.
5. Serve with Gibanica, roasted peppers, chopped raw red onions, tomato and a Yogurt Cucumber salad (post coming soon!)

More about → PLJESKAVICA AND GIBANICA (CROATIAN MEAT PATTIES AND SAVOURY CHEESE STRUDEL)

Hot Crash Potatoes

12 whole small potatoes (like new potatoes or klondike)

3 tbs olive oil

Black pepper

Salt

Rosemary (or I used an Italian Seasoning blend)

Preheat oven to 450. 

First boil potatoes in salted water until tender. Place on baking sheet and gently smash twice with potato masher. Drizzle with oil and sprinkle spices. Bake for 20-25 minutes or until crisp and roasted.

Recipe from here.

More about → Hot Crash Potatoes

Chocolate Chip Banana Muffins

 Ingredients

1 cup granulated sugar

4 ounces butter, softened
1 1/2 cups mashed bananas
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350. First, cream the butter and sugar. Then, beat in the mashed bananas, eggs, and vanilla. Mix in dry ingredients and fold in chocolate chips. If making a loaf, spray loaf pan with cooking spray. If making muffins, line muffin pan with cupcake liners. For loaf, baking about 1 hour or until done in the middle. For muffins, bake for 20-30 minutes or until toothpick inserted in center comes out clean.

More about → Chocolate Chip Banana Muffins

Baked Mozzarella Sticks

 Ingredients

12 reduced fat mozzarella string cheese (cut in half)

2 tbsp flour

1 egg

5 tbsp Italian bread crumbs

5 tbsp Panko bread crumbs

2 tsp grated Parmesan cheese

1 tbsp dried parsley

olive oil spray

Freeze sting cheese.

Preheat oven to 400. Whisk egg in one bowl, in another bowl place flour. In a third bowl, combine bread crumbs, Parmesan, and parsley. When cheese is frozen, remove from freezer. Dip cheese in flour, then egg, then breadcrumbs. Place on baking sheet sprayed with cooking spray. After all cheese is breaded, lightly spray the tops with olive oil spray. Bake for 4-5 minutes on bottom rack. Turn cheese over and bake additional 4-5 minutes, watching carefully.

Recipe from Skinny Taste

2points+ for two sticks

More about → Baked Mozzarella Sticks

Fruit Salsa with Cinnamon Sugar Pita Chips

 This is SOOO delicious! Definitely worth trying!

Fruit Salsa

 2 kiwis, peeled and diced
3 types of apples (I used Granny Smith, Red Delicious, and Pink Lady) - peeled, cored and diced
8 ounces raspberries

1 carton of blackberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

Directions

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 

Cinnamon Sugar Pita Chips

(Tip: If your grocery store sells Stacy's Cinnamon Sugar Pita chips, just buy those! Mine doesn't, so I made my own! :) They were good, though!)

Ingredients

Plain Pita Chips

Cinnamon (to taste)

Sugar (to taste)

1 tbsp melted butter

Directions

Heat oven to 350. Place chips in a single layer on baking sheet. Drizzle with melted butter. Sprinkle with cinnamon and sugar. Bake for 5-7 minutes. Let cool before serving.

More about → Fruit Salsa with Cinnamon Sugar Pita Chips

Pepperjack Salsa Turkey Burgers and Cuban Black Beans

 Pepperjack Salsa Turkey Burgers

 For two turkey burgers, you will need:

1/2 lb Extra Lean Ground Turkey

1/2 can Rotel (I used Mild.)

Taco Seasoning

1/4 cup bread crumbs

2 slices 2% Pepperjack cheese

2 Nature's Own Thin Buns

In a bowl, place ground turkey, Rotel, Taco Seasoning, and bread crumbs. Mix together. Form patties and cook until done. Top each patty with a slice of Pepperjack cheese and melt. Place on buns.

I served mine with sweet potato fries and Cuban black beans (recipe below).

For the ingredients I used, each burger was only 7 WW points plus!

Cuban Black Beans

1 can black beans

1/4 cup diced onions (I use frozen white onions. So easy!)

2 tbsp light sour cream

Place black beans and onions in a bowl and microwave for 3-5 minutes. Top with sour cream. Enjoy!

For 1/2 cup black beans and 1 tbsp light sour cream, it is 3 WW points plus.

More about → Pepperjack Salsa Turkey Burgers and Cuban Black Beans

Crepes

Not really a recipe, but a meal idea.

fresh fruit

whipped cream

crepes

Other ideas, Nutella and strawberries; chocolate chips, peanut butter, banana, and whipped cream; or a savory crepe with chicken, mushrooms, and cheese. The possibilities are endless!

More about → Crepes

Hash Brown Casserole

 1 bag of Ore Ida frozen hashbrowns

1 can cream of mushroom

1 can cream of chicken

1 container light sour cream

2 cups reduced fat shredded cheese

1/2 stick melted butter

Preheat oven to 350. Combine first four ingredients and place in casserole dish. Top with butter and cheese. Bake for 30-45 minutes.

More about → Hash Brown Casserole

Deviled Eggs

 2 tbs Plain Greek Yogurt

6 Hardboiled Eggs

1 tsp Dijon mustard (I used a combo of regular and Jack Daniel's mustard.)

Paprika

Salt and Pepper to taste

Cut hard boiled eggs in half longways. Scoop yolks into bowl, add all ingredients, except paprika and mix. Scoop mixture back into eggs. Sprinkle paprika on top.

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Creamy Grape Salad

 Ingredients

1 lb green seedless grapes, washed and dried well
1 lb red seedless grapes, washed and dried well
8 oz fat free Plain or Greek yogurt
4 oz light cream cheese, softened
1/4 cup sugar

1 teaspoon vanilla extract

Topping
2 tbsp brown sugar, packed
1/2 cup chopped walnuts (or pecans)

Directions

Mix yogurt, cream cheese, sugar and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.

Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve.

8 servings, 1/8th is serving size and has 4 WW points! It's so yummy!

More about → Creamy Grape Salad

Vintage Recipe: Green Congealed Salad

This is a recipe that's been in my husband's family forever! When I first saw what was in it, I wasn't so sure about it. But, y'all, it's so yummy! I love it!

Ingredients

2 1/2 cups water, divided
2 (3-ounce) boxes lime gelatin
1 (16-ounce) carton cottage cheese
1/2 cup mayonnaise
1 (20-ounce) can crushed pineapple in pineapple juice
1 cup chopped pecans, more for garnish, if desired 

Instructions

Bring 1 cup water to boil. Place the gelatin in a bowl and pour the boiling water over it. Stir until dissolved. Stir in 1 1/2 cups cold water. Let cool to lukewarm (you can place it in the refrigerator for a few minutes, but do not let it set). In a separate bowl, combine the cottage cheese and mayonnaise. Stir in the pineapple with its juice. Stir in the cooled gelatin mixture. Stir in the nuts. Carefully pour the mixture into a large ring mold or serving bowl. Chill until firm. Garnish with nuts, if desired.

Our family always has it on Thanksgiving and Christmas. Here it is on our Thanksgiving table.

More about → Vintage Recipe: Green Congealed Salad

Southern Cornbread

This is true southern cornbread! It's not sweet and you'll need a cast iron skillet and buttermilk! :)

Ingredients

2 cups Self Rising Enriched white corn meal

2 cups buttermilk

1 egg

2-3 tbs corn oil

cast iron skillet

Directions

Preheat oven to 425. Mix corn meal, buttermilk, and egg in bowl. Place cast iron skillet on an eye of the stove. Pour 2-3 tbs of corn oil and heat. When oil starts to sizzle, turn eye off. Pour oil into the corn meal mix. Stir. Pour corn meal mix back into cast iron skillet. Place on bottom rack and bake for 20-25 minutes until it doesn't jiggle in the middle. Then move to the middle rack and continue to bake for 5 minutes until top is golden brown.

Use a knife to loosen the sides when it comes out. Flip onto rack to cool.

Slice it and eat it! Butter makes it even more divine!

This is what I will be using in my cornbread dressing on Thanksgiving.

P.S. 

Come check out Piece of Cake's new Christmas design! It makes me want to bake! :)

More about → Southern Cornbread