Tuesday, June 23, 2015

Summer 2015 Plans

Susan Miller of Bleugrass Chevre serves up yumminess at Lexington Farmers Market.
The 2015 summer field trips have entered Cornbread Supper history now. Please point your toes or wheels toward 250 Campsie Place for the August 10 Supper, and as far as eyes can see for future Mondays (or, most likely, until the last two Mondays of this year.)

Thank you, summer hosts Susan Miller, Lesme Romero, Jennifer and Travis Robinson, and Dick Levine. Thank you so so much. And thank you, Paige Prewitt, as always, for smart assistance above and beyond.


Homeward the cornbread crumbs!

Monday, May 12, 2014

Cornbread Supper Kids Shine!


Neighbor Lauren Miller took this exquisite photo of kids and dogs in the Old Episcopal Burying Ground on a glorious Monday night in May, 2014. Such are the joys of Cornbread Supper!

Monday, January 6, 2014

Cornbread Minus Zero, January 6, 2014

Faithful Cornbreadians showing just what it takes to keep crunching in bitterest winter.
So proud of the Cornbreadians! In spite of unholy cold—three degrees below zero at 6 PM—some hearty, hardy souls came to inaugurate the 2014 edition of Cornbread Suppers with beautiful green foods, steaming hot soups, roast vegetables, and two kinds of cornbread. Here we go for 2014!
Quite a few dishes featured greens: kale, spinach, basil. Beautiful on a wintry night, and good for all of us.




Tuesday, September 24, 2013

Davada's Cornbread

Marsha Bloxsom brought this wonderful, all-corn, buttermilk version of cornbread to Supper on September 16. The Campsie oven had been out for weeks, and the lovely black skillet full of The Real Thing made a lot of people happy. Marsha graciously shared this recipe. And she firmly advises bacon fat instead of peanut oil. (Cornbread Supper hosts agree on this.)

DAVADA'S CORN BREAD
One heavy cast iron skillet 10"
2 cups cornmeal, preferably yellow
2 cups buttermilk
3 eggs
6 T peanut oil
3 tsp baking powder
1 tsp baking soda dissolved in 1 T water
1 tsp salt
Take out the iron skillet.  Put it in the oven and turn the heat to 400°.  If you aren't using cast iron, skip this part because the pan will get too hot.
Sift the corn meal, baking powder and salt into a small bowl.  In a larger glass bowl beat the eggs with a fork until frothy.  Add the buttermilk and 3 T of the peanut oil.
Put the remaining 3 T peanut oil in the hot skillet in the oven.
Working quickly, add the meal mixture to the egg and milk mixture and stir until combined.  Stir in the baking soda.  Pour batter into the hot skillet in the oven and bake for 20 minutes.  Turn out onto a wooden cutting board.  Slice like a pie.
Serve immediately with lots of butter.
Note:  The hot cast iron pan keeps the cornbread from sticking and makes the crust real crunchy.  So good.

Monday, August 19, 2013

2013 Cornbread Supper Field Trips

Announcing the 2013 field trips—when Cornbread Supper leaves Campsie Place and travels to new locations:
Monday, August 26, at Bleugrass Chevre/Miller Trust Farm
FOLLOW THESE DIRECTIONS AND NO OTHERS! NOT YOUR GPS OR GOOGLE MAPS OR...Just these: Come straight out Richmond Road which turns into Athens-Boonesboro Rd. DO NOT try to take the "pretty way" and veer off to the right on Old Richmond Rd. across from Jacobson Park. (You will encounter a closed road and bridge down over Boone Creek and will not be able to get to the farm.)Just keep going straight and you will come to a four-way stop in Athens. Continue for three miles, then turn right on Grimes Mill Rd. There's a white picket fence on the left side of the road opposite the turn. Go one mile and Miller Trust Farm is on the right. There's a black four-board fence, two stone posts with farm name and small signs on the fence. Come all the way back in the driveway and house is on the right. Susan's cell is 859.421.6983
Monday, September 2 (Labor Day) at Jennie Leavell's house, 415 E. High Street, Lexington, Kentucky. Monday, September 9 and afterward, Cornbread Suppers return to 250 Campsie Place. All Suppers start at 6 PM. Bring a dish, bottle, kids, good conversation topics, friends, neighbors, family, a listening ear, or just come. All are welcome. No RSVP needed.

Wednesday, June 19, 2013


Early summer foods pair so well with corn and corn-y things. This week we had Grits and Greens Gratinée, Blueberry Cornmeal Muffins, and Marsha Bloxsom's Corn Pudding available for testing that theory.
Sour cherries from the Fourth Street community orchard added to a homemade rosemary foccacia from Johnson Street.
Mick brought his famous homemade seltzer.

An astonishing storm formed and "bucketed" water onto all on the porch, so in they came. Some of the youngsters set up camp under the dining room table.