(First thing I did was look to make sure there was no sugar in the recipe.)

There is little better than blackeye peas (cooked with a hamhock or some salt pork), a mess of greens, and cornbread.

I grew up just north of New York City, but my father was originally from Eastern Tennessee.

But I would have to change your menu a little: pinto beans in place of blackeyed peas and fried potatoes instead of greens. Eastern Kentucky here Funny how close regions can vary

I always make my corn bread with buttermilk and in a cast iron skillet too. In Texas - no sugar in the cornbread. Since both my husband and I watch our fat intake, I spray the hot skillet with Pam, instead of using drippings. Also no drippings anymore, just a tablespoon of canola oil in the batter Like cornbread with black eyed peas and also with pinto beans, When I make vegetable beef stew, I bake the batter in my cast iron corn stick pans. Then we'll have crunchy corn sticks, so good to dunk in the stew.

since my wrists won't allow me to use cast iron these days unless it's got 2 handles. It can be done but the crust won't be as dark a brown as with cast iron. I've found adding just a little sugar makes a huge difference without sweetening the cornbread appreciably.

and will be really really good. But if you're in a hurry a package of Jiffy costing less than a dollar is really good in a skillet on a campstove or grill.

molasses. Happy memories.

usually make corn muffins instead using veg. oil. But they're not nearly as good as a cornbread made with bacon fat in a cast iron skillet. At the hospital where I used to work, they served cornbread that was so sweet it tasted more like cake.

I live near Blue Ridge, GA. It is a beautiful little town, growing by leaps and bounds. I go there several times every fall to get my apple hoard for the winter.

Blue Ridge is nice. Always hit Mercier Orchard.
The first apple pie of the fall, or preserving the first batch of apple butter of the fall is so nice...

refrigerator to store my winter apple hoard.

I started going there when Mercier was just a little fruit store. It sure has grown up!

about the sugar/no sugar controversy. I like it both ways, but then I like chili with and without beans, all manner of BBQ, and NY and Chicago pizza. I like diversity in my food.
http://www.kentucky.com/living/article68825482.html