Scouse (like mouse!)
Day old cornbread
(very complicated, you can see...)
Take your day old cornbread (or, if you're making it just for this meal as I often do, take your fresh cornbread) and crumble it up nicely into an electric skillet. We always use electric skillets because they provide the most even heat and...well, it's just how it's done. Tradition you see. Crumble enough cornbread to evenly fill the skillet. Now pour milk over the top of the cornbread, just enough to moisten and cover it all.
Now cook the mixture...
(Look at those flavor waves!)
stirring frequently to keep the bottom from burning...
Keep cooking it...
See, it's starting to come together? We want to cook all that milk out and bring it to a nice, creamy, sticky consistency. Sticks to your ribs that way, see?
Hm, now we're talking. See how it came away from the sides and started sticking to itself?
Now dish it out. Don't be skimpy. But, you will be surprised how filling this is. Like I said, sticks to your ribs.
Now you can top your yummy, delicious, scrumptious Scouse with your favorite toppings. I believe the only true and faithful way to eat it is with lots of butter and honey.
My dad thinks it's great with salt and pepper. My mom loves jams and jellies. Some have even been known to use syrup. Personally, I think that's sacrilege, but that's just me.
This simple beauty is perfect for breakfast, lunch, or supper.
Serve it up with some crispy bacon or sausage, eggs, or any other breakfast foods.