Brother Branham's Kitchen #1 Thursday, June 21, 2007

Brother Branham had a wonderful way of really making our mouths water as he explained some of the meals he used to eat. He grew up poor and learned to appreciate good food. This cornbread recipe has been used for centuries by mothers cooking their children a meal on a budget.

If you haven’t tried the cornbread Brother Branham was talking about, you might want to fix yourself up a batch. Here is a recipe for some of that “Umm um” cornbread. Brother Branham enjoyed his cornbread with a cold glass of buttermilk; you might give that a try too. And make sure to get a piece around the edge before somebody else does. That’s the best part.

Sift together flour, baking powder, salt, sugar, and corn meal. Add remaining ingredients. Stir until flour is moistened (do not beat). Bake in an iron skillet at 425° for 20 to 25 minutes.

And I remember the--dad fixing the table, he put a board, a bench behind, built a bench where all this bunch of little Irish would run over under the table, and get to their place, wash their face, comb their hair just a slick as it could be, you know, your little old face like, slick as a peeled onion. And set up behind this table there. And we'd have pot dinner where'd they cook everything, mulligan stew. How many knows what mulligan stew is? Oh, my, that's when you boil everything, even the dishrag, I believe, and put it together and--and pour it out in the plate, you know, as you go around. Did you ever eat corn bread baked in a pan? Oh, my. Isn't that fine? Just right at home now. You don't mind me saying, "hit and hain't and carry and fetch," and all them country words then, do you? And so just right at home. And...?... Mom used to cut it in half and--and the pone, you know, and lay it on the--on the plate, and I'd set next to dad, and every fellow broke his own piece as it passed by. And I'd always get the corner, 'cause it had a lot of crust on it, and I liked that with my beans soup. You know, you know, a big bowl of bean soup and a piece of onion about like that, and corn bread, and a big glass of buttermilk out of the spring, wouldn't that be fine this afternoon? Umm um, my. That would just be fine. We used to go down to the spring down there and get that old cold buttermilk, you know, where the water tumbled over the--the old can. That was wonderful. Life Story 51-0722A