Whatever you call her, Meemaw, Nana, Granny, MawMaw, Ma'am (just don't you dare call her by her first name). Cooking like a Hill Country Granny means a box fan in the kitchen door, a coffee can of bacon grease near the back burner, and a stack of Fredericksburg cast-iron skillets curing on the stove.
Love and lard are the main ingredients. Also, a side of sass. And a whole bunch of confidence. So grab your crocheted potholders and bust out the cast iron. Here's a breakdown of age-old, home-grown techniques and dishes that will help you channel that Meemaw magic:
Don't you dare wash that cast iron
- Fry, bake, sear, or stew—cast iron holds heat and adds flavor over time. Meemaws rarely wash it with soap. Just wipe, oil, and keep on keeping on.
- There’s nothing like cornbread baked in cast iron—crisp edges, moist middle. Not sweet!
- Hot granny tip: bake it 'til it smells right.
Use what you've got
- Garden veggies, backyard eggs, fresh herbs, and what's in the freezer.
- Waste not, want not: leftovers become bones for broth, leftover biscuits for bread pudding, ham in hash, soup, or casserole.
- Hot granny tip: Simmer it 'til the meat falls off the bone.
Fat is a three-letter word for flavor
- Butter and lard are staples. Ideally, it’s Falfurrias Butter.
- Bacon grease is liquid gold. Save it in a jar and use it in beans, greens, cornbread, or even fried eggs.
- Hot granny tip: Fry it 'til it floats.
Where ya from? Who's your daddy? Can you make a roux?
- These are the important questions for a Granny, because cooking from scratch is everything. Homemade gravies, stocks, sauces, and doughs are the only way to go.
- Hot granny tip: Cook it low'n'slow—'til your house smells like Sunday.
You'd better have on hand
- Bacon grease (in a coffee can or jar)
- Self-rising cornmeal & flour
- Buttermilk
- Canned tomatoes
- Dried beans
- Rolling pin
- Chicken stock (homemade, ideally)
- Mason jars full of pickles, preserves, or lard
Their real ingredient? Confidence. A good Granny doesn't measure! They cook by feel, taste, and memory, not math. They eyeball, taste-as-they-go, and rely on generational muscle memory. Also, when in doubt, butter or bacon makes it better.
Whatever you call her, Meemaw, Nana, Granny, MawMaw, Ma'am (just don't you dare call her by her first name). Cooking like a Hill Country Granny means a box fan in the kitchen door, a coffee can of bacon grease near the back burner, and a stack of Fredericksburg cast-iron skillets curing on the stove.
Love and lard are the main ingredients. Also, a side of sass. And a whole bunch of confidence. So grab your crocheted potholders and bust out the cast iron. Here's a breakdown of age-old, home-grown techniques and dishes that will help you channel that Meemaw magic:
Don't you dare wash that cast iron
- Fry, bake, sear, or stew—cast iron holds heat and adds flavor over time. Meemaws rarely wash it with soap. Just wipe, oil, and keep on keeping on.
- There’s nothing like cornbread baked in cast iron—crisp edges, moist middle. Not sweet!
- Hot granny tip: bake it 'til it smells right.
Use what you've got
- Garden veggies, backyard eggs, fresh herbs, and what's in the freezer.
- Waste not, want not: leftovers become bones for broth, leftover biscuits for bread pudding, ham in hash, soup, or casserole.
- Hot granny tip: Simmer it 'til the meat falls off the bone.
Fat is a three-letter word for flavor
- Butter and lard are staples. Ideally, it’s Falfurrias Butter.
- Bacon grease is liquid gold. Save it in a jar and use it in beans, greens, cornbread, or even fried eggs.
- Hot granny tip: Fry it 'til it floats.
Where ya from? Who's your daddy? Can you make a roux?
- These are the important questions for a Granny, because cooking from scratch is everything. Homemade gravies, stocks, sauces, and doughs are the only way to go.
- Hot granny tip: Cook it low'n'slow—'til your house smells like Sunday.
You'd better have on hand
- Bacon grease (in a coffee can or jar)
- Self-rising cornmeal & flour
- Buttermilk
- Canned tomatoes
- Dried beans
- Rolling pin
- Chicken stock (homemade, ideally)
- Mason jars full of pickles, preserves, or lard
Their real ingredient? Confidence. A good Granny doesn't measure! They cook by feel, taste, and memory, not math. They eyeball, taste-as-they-go, and rely on generational muscle memory. Also, when in doubt, butter or bacon makes it better.
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