Southern Cooking with Andy Bedwell


Pat’s Squash Cornbread and Oven Garden Vegetables

When I was reading through Cherry Clements cookbook, “Mama’s Bequest”, she had signed the inside cover, “Do not let good cooking die out”.  I love her Southern Georgia cookbook. As Southerners, we can not let Southern cooking “die out”.  I have heard so many people say that Southern cooking is going to be a thing of the past.  We can not let this happen!  We are cooking healthier than our earlier generations.  I am so proud of these younger cooks and the interest that they are showing in their cooking skills.  Do you realize that the generation gap merges when you begin talking about foods and recipes?  When I was substituting at Gaston School, I could relate to the second graders as well as I could to the seniors when it came to discussing what we all love to eat.  Yes, the recipes were different but the interest was still there.

Pat’s Squash Cornbread

1 package of Jiffy corn muffin mix

4 eggs, beaten slightly

1 stick butter, melted

1 small onion, chopped small

1/2 cup cheese, grated

4 small squash, chopped small

Combine all of the ingredients and pour mixture into a greased hot skillet.  Bake at 375 degrees for 45 minutes.

Andy’s Note: Pat Davis, I was so excited when I discovered this wonderful recipe and thanks for sharing it with me.  When I think of children that I enjoyed having in my classes at Gaston, Pat’s children, Kevin and Kelly, were at the top of my list.  By conversations that I had with her children, I knew Pat was the type of mother who had something wonderful simmering on the stove when her children came home from school.  Pat is also a great cook and I am looking forward to more of her delicious recipes.

Oven Garden Vegetables

I use a large roasting pan with maybe a 2 or 3-inch side. Pour enough oil to cover the bottom of your pan. Not too much; just enough to run all around the pan. I like to combine okra, squash, onions, and chopped green tomatoes. I slice my okra and squash, then cut my onions in large chunks, followed by my chopped green tomatoes in chunks also. After I have them combined in a LARGE bowl, I sprinkle with a little water over the vegetables and mix. You want them to be a little damp before you add enough self-rising flour to coat all of them really well.  

Then place them in your large pan that has a layer of Crisco oil.  Bake them in a 450 degree oven until they are brown on the bottom. Then turn them with your spatula and leave them until they are really brown. After you bring them out of the oven, salt as much as you like. Now how easy is that?  lol  

Andy’s Note: We began baking squash and okra in the oven years ago. Mother started cooking hers in a black iron skillet and then switched to a large deep pan. 

I fill the largest pan I have because we love to eat it the next day. Sometimes I just bake onions in the oven.  

I let them get really brown and they are so good with a hamburger or a steak. They remind you so much of onion rings without all of the grease. This is one way to make summer cooking healthier.

Next week I want to share with you one of my favorite recipes.  I will give you a hint!  It is sweet and CHOCOLATE!!!!!!!!

Happy Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Little Faces Doll Shop, Alabama Gift Company, and the Messenger on Broad Street.

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