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NATCHEZ — Many people familiar with the Kingston area know James Germany from his work in the oil fields. Others know his work as a master carpenter, expertly renovating historic homes in the area.

 

Germany has become well known for sharing photos and videos of his home cooking on social media.

“I enjoy cooking. I’ve thought one day I might like to have a little restaurant,” he said.

But where would he find the time?

Germany begins as early in the almost spring as possible, planting his vegetable garden of tomatoes, potatoes, butter beans, snap beans, cucumbers, bell peppers and okra, and transitions into several kinds of greens in the fall.

Taught to cook and can by his mother and father, Sammie Duck Germany and Otis Kent “OK” Germany, he carries on that tradition, canning the vegetables he grows in his garden.

“My father was a good cook, too. He made pulled molasses taffy. My sister still has the recipe, but I’ve never made it,” he said. Germany grew up with three sisters and one brother. “I’m the middle child, and Mama told me I was the favorite.”

Lately, Germany has gotten into freeze-drying okra, eggs, and other vegetables.

“I guess you can say I’m homesteading,” he said. “The eggs will last for 20 years.”

His favorite meal to cook is his version of smothered pork chops.

“I braise the pork chops with onions and peppers in a little chicken broth until it gets thick, then serve it over rice. That’s how I like it. I cook squirrels that way, too,” Germany said.

He has harvested two deer this season and has put up 16 pints of the meat. The rest is in his freezer. He said he hopes to get another to use to make sausage.

Several times each week, Germany makes his mother’s mayonnaise cornbread, which he said is the best recipe he has ever made.

He grows and grinds the corn he uses in his cornbread.

Germany, who is single, said to make certain to mention he is “looking for a hard-working woman. I can still change diapers, too.”

James Germany’s Mayonnaise Cornbread

2 equal portions plain flour and yellow cornmeal (approximately one cup each)

4 teaspoons baking powder

Dash of salt

1 tablespoon sugar

1 egg

3 heaping tablespoons Blue Plate mayonnaise

Add enough milk for the batter to be not too thick, but not too thin

Put oil in the bottom of an iron skillet, enough to cover the bottom, but not too much. You don’t want the cornbread to be greasy.

Sprinkle cornmeal into the oil and cook at 450 until the sprinkled cornmeal is golden brown.

Pour cornmeal batter into the skillet and cook at 450 until a fork comes out clean. Start checking at 18 to 20 minutes.