FRIED GREEN TOMATOES AT THE WHISTLE STOP RESTAURANT
( No lunch is complete at Whistle Stop without their famous "Fried Green Tomatoes" which we all thoroughly enjoyed!)
We had a sun drenched heatwave of a day on Saturday as we headed west for our Glendale excursion. In attendance were three of us from my town, two members from Lexington, and a lovely friend from the Glasgow area who met us there. We arrived just before 11am and browsed a little before we met for lunch at the regionally famous Whistle Stop Restaurant..It is aptly named due to it's location literally beside the downtown train tracks.
History:( from the Whistle Stop Web page)
April 30, 1975, Idell Sego made her dream a reality when she opened a sandwich shop seating 20 people in her husband's hardware store. Idell had little experience, but a great love for cooking and entertaining, and the sandwich shop grew into a successful restaurant.
By 1979 the Segos sold the hardware inventory to expand the restaurant, which now seats 85 people downstairs and 85 upstairs in the buffet area. Over the years, Idell continued to serve southern foods made from scratch using recipes handed down from family and friends. Many dishes served today are made from the original recipes from the restaurant's earliest days.
The Segos also worked hard at establishing a unique dining atmosphere, with handmade wooden booths and unique Whistle Stop hanging lamps throughout the restaurant. An original log cabin was also brought to Glendale and rebuilt; this log cabin now serves as a waiting area and gift shop.
March 1, 2005, James and Idell retired from the restaurant, entrusting Mike and Lynn Cummins to continue the tradition of quality at the Whistle Stop.
A visit to their website provides additional photos and a glimpse at the menus and find their wonderful recipe for Fried Cornbread which I've provided below...Delectable...
During one visit to The Whistle Stop, Colonel Sanders walked back into the kitchen while Idell was mixing up the cornbread... The Colonel -- already famous for his fried chicken recipe -- asked Idell what she put in her cornbread. Her answer to him was, "a few secret herbs and spices."
So the Colonel didn't get our secret, but now we'll share the Whistle Stop cornbread recipe with you!
Whistle Stop Cornbread
1 cup self risingflour
1 cup self rising cornmeal
1/8 cup sugar
2 eggs slightly beaten
1 cup milk
1/4 cup vegetable oil
Combine the dry ingredients in a small bowl. Combine the eggs, milk and oil in a larger bowl. Add the dry ingredients; stir until just blended.
Here at the Whistle Stop we heat our skillet to 350 degrees, put a bit of oil on the surface, and pour like a "pancake". Fry until golden brown on one side, flip and repeat.
Smear it with some real butter and enjoy!
Note: This recipe can also be baked as cornbread in a 425 degree oven.
More photos and reports to come throughout the week.....