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.

Sunday, March 3, 2013

Boone Tavern Spoon Bread, the 1950s recipe

We have tried spoonbreads (soft, luscious, buttery—described by James Beard as a "heavy, dense soufflé") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflés) do: deflate. Through serendipity, and thanks to a Cornbread Supperian, I lucked into the old Boone Tavern (Berea College) recipe for spoonbread, and it is far less droopy. Perhaps Boone Tavern developed an approach to spoonbread that preserves all its goodness while still working for a busy restaurant. In any case, with thanks to Kentucky food and foodways author and guru John van Willigen, here's an excellent recipe for that can be doubled, tripled, and quadrupled to feed spoonbread to a crowd. It did just that on Monday, February 25, 2013.

From Richard T. Hougen. Look No Further: A cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky. New York: Abingdon Press. 1955.

Southern Spoon Bread
1955
Ingredients
3 cups milk
1 1/4 cups cornmeal
3 eggs
2 tablespoons butter
1 3/4 teaspoons baking powder
1 teaspoon salt
Procedure
1. Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly, to prevent scorching.
2. Remove from fire and allow to cool. The mixture will be cold and very stiff.
3. Add well-beaten egg, salt, baking powder and melted butter. Beat with electric beater for 15 minutes. If hand beating is used break the hardened cooked meal into the beaten eggs in small amounts until all is well mixed. Then beat thoroughly for 10 minutes using a wooden spoon.
4. Pour into well-greased casserole. Bake for 30 minutes at 375 degrees F. Serve from casserole by spoonfuls.

Cooking note: I quadrupled the recipe, used Sunflower Sundries heirloom organic Hickory King cornnmeal (available at Good Foods Market), and made the cornmeal/milk mixture in a crockpot. I mixed the cold milk and cornmeal together, and set the crockpot to cook on high for four hours. I checked it after 2.75 hours, and it was adequately cooked. I let the mixture cool completely and then made the recipe as written.