In this case, regarding macaroni and cheese? Never know, could’ve been africa, I suppose. Much more likely it could have been Its origins trace back to cheese and pasta casseroles dating to the 14th century in Italy and medieval England. The traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix.[4]
That’s weird… Living in the South for half of my life, every place, including grocery stores, sells some deliciously sweet ass corn bread. But in California, Washington, Oregon, even Michigan? Nope… it’s just slightly sweet and a different texture.
There really is something to that, the non stick surface you can get if you never introduce acid or meat. Used mayonnaise to season a dutch oven and fry pan over time after seeing what mayonnaise slathered bread used to make grilled cheese sandwiches did over time to a flat top. The dutch ovens for rye bread, skillet for corn.
My wife is white southern and is passionate about black culture Mac n cheese
Liar liar pants on fire. This is not a, “black culture mac n cheese”. This is straight up southern style mac n’ cheese.
Uh… wut? I’m from the west coast but since I’m military and met my wife on the south
Where do you think the southern slave owners got their culinary influences from?
In this case, regarding macaroni and cheese? Never know, could’ve been africa, I suppose. Much more likely it could have been Its origins trace back to cheese and pasta casseroles dating to the 14th century in Italy and medieval England. The traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix.[4]
Does she have a cast iron skillet that she only uses for corn bread?
Man there’s Canadians that have that.
Truth, I’m Scottish and have that. But… The cornbread made in it is always savoury. Never sweet.
This is true for US southerners. Man they HATE sweet cornbread.
That’s because it’s trash.
That’s weird… Living in the South for half of my life, every place, including grocery stores, sells some deliciously sweet ass corn bread. But in California, Washington, Oregon, even Michigan? Nope… it’s just slightly sweet and a different texture.
Really varies on where you go and who you talk to. It’s not a universal thing.
There really is something to that, the non stick surface you can get if you never introduce acid or meat. Used mayonnaise to season a dutch oven and fry pan over time after seeing what mayonnaise slathered bread used to make grilled cheese sandwiches did over time to a flat top. The dutch ovens for rye bread, skillet for corn.