Popdaddy's Soulbread (pron)

Bigmista

Bigmista

somebody shut me the fark up.
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After seeing this video

http://www.youtube.com/watch?v=w-Y3XBsbwI8

I had to give the recipe a try. THe only word I could come up with to describe it is...DAMN!

I'll let the pics do the talking.

SDC10306.jpg



SDC10308.jpg



SDC10307.jpg
 
Ya just had to post that right at bedtime... Looks way good!
 
Damm is right,, that would go good with this dunkin donuts coffee I'm having right now....
 
could someone translate for this funk speak for soulless white boy?
 
"It's like artificial soul, let's call it Rick Astley."

:lol:

I have to hide my skillet in the garage to keep my wife from dishwaherizing it.
 
Awesome!!!!!!!!!!!!!!!!!!!!
Gotta Have It!!!!!!!!
Thanks Bigmista, & Popdaddy!!! Where do you find this stuff?
___________________
coon@$$
 
That's it...I'm makin' some...now where's my skillet?...it better NOT be in the dishwasher again! :twisted: Nice job bro! :p
 
I will have a pan full. My question would be go I have to run my pan through the dishwasher before I make the soul bread?
 
Never gonna give you up, never gonna bring you down!
 
I'll be making this tomorrow.
 
I have a tip about this recipe, which I've made several times. Don't use red onion! It's great right at first, but when you store the cornbread for about a day and take it out of the fridge (with the cream in it you have to refrigerate it) red onion turns GREEN. At least it did for me a couple times, until I learned to use white onion instead.

Great recipe, though. My favorite version so far was to make the recipe as PD indicates, but to add moisturizers the same way that Cuban tres leches cake does, by adding heavy cream, evaporated milk AND condensed milk. Awesome!

seattlepitboss
 
seattlepitboss said:
I have a tip about this recipe, which I've made several times. Don't use red onion! It's great right at first, but when you store the cornbread for about a day and take it out of the fridge (with the cream in it you have to refrigerate it) red onion turns GREEN. At least it did for me a couple times, until I learned to use white onion instead.

Great recipe, though. My favorite version so far was to make the recipe as PD indicates, but to add moisturizers the same way that Cuban tres leches cake does, by adding heavy cream, evaporated milk AND condensed milk. Awesome!

seattlepitboss
Click to expand...


Not sure what he is talking about but I beg to differ. As the originator of the recipe I have cooked as many as 12 flats of this stuff and froze at times as well as refrigerated, the latter being the typical approach as the rotarians i cook for on wednesdays love it. I have never pulled anything that could be mistaken for anything BUT a purple onion. I would say I have used maybe 60 CASES (16 boxes each) of Jiffy since February.

NOW THAT THAT IS SAID... maybe leaving it in the cast iron did something. Also< i have seen people swearing up and down they did the recipe my way only to find out they used Matha White, mixed their own cornbread or used 2 % milk.

Please, I would have no idea what happens to a recipe once your done farking with it.

Once again... use white onions.... you will receive the curse. :icon_devil
 
I just made it this weekend and promptly ate half of it. I will be making a double batch for chow tonight at the firehouse to go with chili. Popdaddy I would never be so arrogant as to question the masters recipe but I would humbly request permission to add a little Makers Mark to the Rick Astley...
 
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