Chicken Soup, Bengali Curry Chicken, Posolé, Mexican Cornbread, and More on January 18, 2010

The weather outside was spectacular for MLK Day and MLK Day of Service in Lexington on January 18, 2010. And the food and warmth inside - spectacular as well.

Multiple lovely bottles of wine appeared, along with these foods, as described by their providers on small white slips of paper, left behind for your documentarian's enjoyment, and yours:

Bulgur Wheat with Carrots, Raisins & Almonds
Bengali Curry Chicken
Bengali Lentils
Roasted Veggies. Some more local than others. Vegan.
Snipped Sage, Local Mozzarella, Organic Tomatoes, EVOO!
Posolé: Black Beans, Pork, Onions, Garlic Hominy, Tomatoes, Jalapeños, Green Pepper, Chilis
Chicken Soup w/Rice
Hot Skillet Cornbread/Hot Water, Not Sweet, Not w/Gluten, Vegetarian
Hot Black Skillet Cornbread w/Add-ins: Parmesan, Black Peppercorn, 4th & Elm Fresh Thyme. Vegetarian
Rona's Sister Paula's Mexican Cornbread w/Chipotles, Beef, Cheese. No gluten, Not vegetarian.

And I spied with my eagle eye some foods without paper descriptions: shrimp with cocktail sauce, some homemade brownies (before they were snatched), some beautiful loaves of freshly made bread, and more that people did not label.

A perfect Monday feast.

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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 c...

We remember Vicky Schankula, 1947–2016

Vicky Schankula, at right, in purple One of life's most gracious and delightful people, Victoria Fairbanks Schankula, found Cornbread Suppers early on, and took joy in the weekly gatherings. She came to Cornbread Supper faithfully, bringing beautiful food, laughter, a camera for her "picture of the day," a lovely British accent, a commitment to helping clean up, and a constant interest in each other person in the room. When Vicky entered the house on Monday nights carrying a particular large round plate, children (and a few adults) trailed her to the dessert table to see what she had brought. The favorites: lemon bars, brownies and her mother's most unusual, delicious carrot cake. Vicky graciously shared and allowed us to publish recipes for Lemon Bars and Isabel Fairbairns's (Gangy's) Carrot Cake on this site. Gangy's Carrot Cake on Vicky Schankula's special dessert plate When illness prevented Vicky from returning to Cornbread Supper...

Cornbread Supper now is resting

For all the Cornbreadians and would-be Cornbreadians -- it was a good run. A bit more than nine years. You came on Mondays. Conviviality ensued. You made community. Gratitude to all. It was a gift to us.

Cornbread Supper

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