Beans and Cornbread: Louis Jordan and the Tympany Five

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3 Comments on “Beans and Cornbread: Louis Jordan and the Tympany Five”

  1. Spaceman Says:

    Beans and cornbread at one time was a staple meal in the south. Mostly because it was economical and nutritious. Street festivals still sell; served with a slice of raw onion and chow chow (spicy relish). Cracker Barrel serves.

    Of course you have to bake cornbread in a cast iron frying pan to do it right. Cast iron frying pans of various sizes are a standard commodity in all southern kitchens and often passed down from grandmothers and mothers. I would expect most kitchens to have one. Virtually indestructible. I used to buy rusty and burnt Griswold brand fry pans off ebay, and clean them up and re-season them. They are beautiful if done right and have a lovely sheen. Give to friends. A lot of of physical work and messy. Takes maybe 3/4 hours to redo a burnt one. Have 3 or 4 yet to do in the garage. Need to get back on it. But you can buy a nice Lodge brand (new) pan for 20 or 30$

    • katry Says:

      Spaceman,
      I’d have to make do with only cornbread. I haven’t ever liked beans. Franks, beans and brown bread were the parts of a traditional Saturday night supper here in New England when I was growing up. I always passed on the beans.

      I love cornbread. I have a few old Griswold pans including a cornbread one. I’ve used it several times. I also have a cast iron frying pan which I was give as a gift. It had been cleaned and re-seasoned. I love it!

      • Spaceman Says:

        Griswold went out of business a long time ago. Some of the pans are rare now and worth a bit depending on how old they are. You could probably did around the internet to see. The various logos and lettering on the bottom of the pans means something about the vintage. Or see what similar ones are worth on ebay. It’s fun to look at any rate. If I ever go to flea markets or garage sales, I always check the cast iron to see if it’s a Griswold.

        Now you do heat your pan on the stove prior to pouring in the cornbread batter? And heaven forbid putting any sugar in the batter


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