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Garufa, what a kind and generous comment. I humbly thank you. I make cornbread today, A LOT, because it does bring me enjoyment. The memory of growing up in a house in Chattanooga so cold my mother and I sat in the kitchen on winter nights using the oven to heat us before we ran as fast as we could to the back bedroom to jump under covers so heavy you thought they would smother you. But so WARM! I made a pot of pinto beans last week and a cake of cornbread along with some turnip greens from the freezer. As my wife and I ate I told her stories of my mother and my youth, and we smiled. And I shed a few tears. There was a simplicity then that I miss today. Life was not "us against them"; didn't matter who was Democrat or Republican; we just wondered how they were doing with their burdens and prayed for them Yes, there are smiles when I think of my past and how at 67 years of age, I find great meaning. So for Mom's recipe, here's the best I replicate: 2 cups of stone ground cornmeal - white or yellow; whatever we could get 1 tsp. of soda and baking powder 1 tsp. salt 2 eggs Buttermilk - as much as was needed to make the mix not too thin, but pourable Bacon grease - LOTS of bacon grease; for the pan and the recipe Mom would get the bacon grease so hot in the skillet in the oven (400 degrees) and she would add a little bit of Crisco or Hormel lard. When she opened the oven and threw a few drops of water in the skillet that it popped loudly, she would bring out the skillet with all the grease and pour it into the cornmeal batter. You knew it was enough and right when it sizzled loudly! Mom would mix it up, pour it back into the skillet and put it all back in the oven for about 45 minutes. Because the iron skillet was perfectly seasoned the cake of bread would plop out perfectly and I'd have to wait for it to cool before Mom would cut a slice and split it with butter. And from that moment, absolute heaven in your mouth. I am shedding a tear or two as I write this. Mom died in 2017 and to recall her cornbread with all of you brings me great joy. Thank you . . .

Jiffy has a place in the Southern lexicon at least as much as Martha White or White Lily. It’s not my idea of “cornbread” - but it’s great as a muffin. I like mixing up a couple of boxes and cooking it in a loaf pan. Then I like to slice it, butter it up, and then toast it up in a skillet.

My Mississippi born and raised aunt who is in her 80’s uses Jiffy as the base for her tasty dressing around the holidays.

Jiffy has it place. It will never replace homemade cornbread. We do love it for making cornbread muffins. Mix it up and cook in a muffin tin. They go great with white beans and onions.

And to make it perfectly clear, "Jiffy" cornbread out of a box is not cornbread.

This is one I'll regret. Its one of my favorites but it just sits in the safe looking good. It's a shooter! Hungarian Hi-power 1:1 clone. 7 -15rnd & 1-10 rnd Mec-gar mags. Privateer leather/shark trim holster. $Sold Nashville area. Would consider trades on a nice 3" or less .357. - C&S Extended Slide stop - C&S wide combat trigger - C&S SFS Safety System: basically you rack the side and push the hammer forward. Once you flip the safety, the hammer sets. Really cool FN system. Also, zero hammer bite - VZ Recon Grips with stainless hex head bolts - BH Springs Solution two piece buffering guide rod - Full optimize spring set by BH Springs Solution.

I will be making this! Sounds fabulous!

Family is what it’s all about, my friend! One of my kids is in college in another town. The other married and moved off. We love the fact they and their wife and girlfriend see fit to go to church service every Sunday and then come to our house for Sunday dinner. It is the highlight of my wife’s week. I enjoy it as well. We are the old folks now.

Start with a skillet of the cornbread I posted earlier. 2 cups boiled yellow squash, drained 1 med onion (diced) 1 can mushroom soup 2 cups crumbled cornbread 1 stick butter salt and pepper to taste Combine all ingredients. Place in greased 2.8 liter (8x11) dish/pan and bake at 350 for 20-25 minutes. We’ll boil excess squash during growing season and freeze 2 cups each in ziplock bags. This is great sautéed with onions, and for this recipe.

I ate 1 of those 2M boxes tonight. Jiffy muffins with chili. I'm not ashamed and make no apologies.

By the way, I want to thank each of you for your kind sentiments as I shared my past with my mom and cornbread. I am always awed by the care I find on TGO.

LOL!! My paterna Grandmother would agree with you. Her cornbreads ranged from the traditional for "sopping up bean juice" to HOT peppered breads. They were all great. However...my Maternal Granny loved sweet cornbread. Loved it with pinto beans and onions. I actually think I preffered it that way. The last I ate was a bit sweet, not heavily sugared, but enough to be quite good.

Rob... my wife is gluten free, hence no flour. For Mexican, just add some finely chopped peppers and shredded cheese to the above. The sugar in ours doesn't make it sweet like Jiffy mix. I usually give cornbread a good dousing with honey or molasses so a little sugar in the mix doesn't wag the needle. Best cornbread memories I have are of my grandmother's vegetable soup at Christmas. Pretty big family on her side so there would be 25-30 of us. She'd make a huge stock pot of vegetable soup for dinner. She grew up in the depression so her soup was really, really thin. But that didn't matter because there was plenty of cornbread to crumble in your bowl, and another piece with some molasses for dessert. She passed away 8 or 10 years ago, and the big family meals went with her. Good memories.

The reviews do seem lacking for the armor. I would point out that they claim their armor is tested to "NIJ Standard 0101.6 and beyond," but they don't actually appear to be tested by anyone other than the company themselves.

My wife makes a squash dressing that is to die for.

I've got a CMP M1 GARAND. They rebuilt it using USGI SA Pars, Reciever, OP Rod, Bolt, Trigger Assembly are all SA. The Bbl. is a Criterion that they used, also they used a new Stock and remarked it with the the correct markings, the Leather Sling is not included because I had that custom made with my name on it. Asking $1500 or OBO CASH. I live in the Whitehouse area but can meet locally around Goodlettsville, Hendersonville, Gallatin, and Nashville area, I can drive a little way to meet and make a deal, this one dosen't have the CMP Case, the older gentleman I bought it from his wife cleaned out the basement and garage and tossed it away when he was in the hospital I've bought several guns from him over the years. This is a nice one I don't think he ever fired it. Please PM me any questions.

Mauser 96 bolt conversion/safety delete & stock repair/refinish:

Good point! Rem 721 before & after: Husqvarna befores & afters: I don't have any befores of the Carcano, unfortunately, but it generally looked like this: And now it looks like this:

I believe it was Knife Rights that helped get the Tennessee laws brought into the 21st century. I know they were active on this site at one time. Links below: https://kniferights.org/how-to-find-local-knife-laws/ They are a good organization and I support them.

You may want to check the country of origin of some of the products in your home now. You may find those countries governments are just as evil as Nazi Germany was.

1/2 cup unsalted butter melted or bacon grease 1 cup all-purpose flour 1 cup yellow cornmeal or polenta 1 tablespoon sugar (optional - doesn’t make it sweet) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup buttermilk 2 large eggs This is for your big cast iron. Half it and use a smaller 6” cast iron. Buttermilk is the key ingredient. If I’m being particular- use King Arthur all purpose flour and the best cornmeal you can find. Pro tip - stick your cast iron in the oven and melt your butter in the cast iron. Pour the rest of your batter over it once hot. Don’t mix it. You’ll get a great crust that way. Made this the other evening along with a big pot of red beans and rice for several homeless guys. Several mentioned that it was the best meal they’d had all season. There is joy in good simplicity.

I love cornbread. When I was a child and very, very poor, Mama would make cakes of it. For breakfast crumbled up with milk and sugar. At supper to sop up gravy. And dessert, Karo syrup and butter with cornbread. Good stuff . . . Thank you all and God bless you for the memory.

Sweet cornbread is blasphemy, but if you insist anyway, feel free to add some sugar to the recipe I posted.

1 cup self rising flour 1 cup corn meal 1 tsp salt 6 TBSP melted butter 2 eggs 1 cup milk 1 TBSP (or so) vegetable oil Preheat oven to 400. Oil bottom of skillet (cast iron) and place in preheating oven. Mix flour, meal, salt, milk, beaten eggs, and melted butter in bowl. Put mixture in heated, oiled skillet and bake 20-25 minutes. (Half recipe for small skillet.)

I wanted a G40MOS, but couldn't find one so I bought this. Put it in the safe and never shot it. Last weekend I found a G40MOS, so I got it. I have no use for this now. I bought this new, so no rounds out of this one. Require a HCP flash. Must be a TN resident. I don't have a lot of time to travel out of the knoxville area. Thanks. $525 No trades needed.

I took this rifle in trade it was all original when I got it but I just can't leave well enough alone. I rebarreled it with a Savage factory barrel off of a Savage Elite Precision rifle. It has the factory installed muzzle brake that came with the barrel. It has the Savage target trigger that is insanely light. It has the left port right bolt which I thought was the stupidest thing I have ever seen and after just one range session wonder why they aren't all like this. For reloaders it seem so much more convenient maintaining control of brass. I have just barely started calling it broke in with about 50 rounds through it. It has a Crimson Trace Series 2, 5X25X56 with a 34mm tube for maximum adjustment. It is a first focal plane MOA scope. I have the box and everything that came with it. It is on a 20 MOA rail with Vortex 34mm pro rings. Rifle alone is $1100.00. Any questions call or text 224-402-4433 this is the most accurate rifle I have ever shot with the weight of the rifle, muzzle brake, and cartridge combo recoil is almost non existent.

Ruger alaskan 454/45 2in barrel. Less than 10 rds shot. Comes with speed loader and 3 full boxes of 454. 1500 obo. Will trade depending on what you have, can tradr up or down, willing to add boot if needed. Looking for a staccato c2.

ABSOLUTELY! Love and genuine care for friends and family are the only things in this life that we will carry to the next. There is so much in this world that can divide, we need to focus on what keeps us together. Even if its cornbread and squash casserole.

I’m a squash casserole fan - I’ll eat about any variant. This is about the best one I’ve had - it’s not runny at all and is really good: https://gardenandgun.com/recipe/squash-casserole/ Its earned its place at our Thanksgiving table.

FWIW, somebody be eatin that Jiffy Mix cornbread because they churn out around 2 million boxes of that stuff per day. I watched a show featuring their business from its beginnings in 1930 until now . Amazing

RECIPE PLEASE!

Nice. If you still have this after early April, I'd likely buy it from you. Thanks Nashville

I've installed front & rear iron sights (both screwed & soldered on) barrel band sling swivels, refinished & reprofiled stocks, improved triggers, refinished metalwork (stripped & polished & reblued, both cold & rust bluing & antique browning, plus french Grey) Like I say, I'm no gunsmith or expert on anything! I've just found joy & satisfaction in taking the ugly & non-functional & making them presentable & shootable.

Post pic's of some of your completed work. Might motive people.

A valid point indeed. I passed "need" a very long time ago. However, "want" can be a powerful motivator.

You guys are serious corn bread eaters. I like it also, but my sweetie makes it. (Mexican style) I am on a low carb diet so cannot eat C B at present. You guys eat it for me. Got to take off 30#. Diabetic!

Rob!!! Peejman took care of you! Enjoy my friend! I use the recipe on the back of the Three Rivers Cornmeal bag. I do add just a bit more liquid, as I think the recipe as is, is too dry after cooking, As for the sugar no sugar argument, I like it either way! I ain't picky unlike others here. And my waistline proves that. Also, I believe most mixes, if not all, use sugar,

Don’t make it difficult. Just replace the wheat flour with more corn meal.

Many of our favorite and best foods originated with necessity. I hope you can now savor the simplicity of cornbread with enjoyment rather than need.

10" cast iron skillet, oven at 425F. 1.5 cup buttermilk or whole milk 2 eggs, 2 tbsp sugar, 1/2 tsp salt 1/2 tsp baking soda, 1/4 cup melted butter 2 cups fresh ground corn meal Melt the butter in the skillet on the stove top, which also warms and greases the skillet. Mix everything except the corn meal and butter. Then add the corn meal, then the butter. Pour into the skillet and bake for 30 mins or until its done in the middle. Gluten free. And yes, we have a grinder and make our own cornmeal.

Thanks @gregintenn. I hope those other guys don’t reload ammo.

(6) CZ 18rd magazines for SP-01, Shadow, Shadow 2 and 75. $360 worth of magazines for $150

Pm sent

I don’t really have a recipe, I just make it. I use a can of cream style corn, jalapeños, sour cream(have it most of the time instead of buttermilk), an egg, milk, oil and cornmeal. Most importantly NO SUGAR. Get an iron skillet screaming hot. Pour the mix in it and bake at 450 till done.

Ha! Nah, I actually think this is a pretty good gun, especially given the cost

They're Hogue. Readily available on the internet. After 42 years of turning wrenches, sharply checkered grips and I don't get along.

Got a TACOPS inbound. Should be getting it middle of next week.

If you would include pricing it would really help you out, 99% of the guys on here are buyers and don't have trucks to swap.

Welcome to TGO

Didn't like how the changing handle made using the scope a pain, so I decided to just go side charging! BCA 10 with a 20in barrel. Now all I need is to get a bipod and find a decent range with 100 yards! Excuse the background, I'm doing laundry