Cornbread Supper, May 3, 2010: Strange Ice Cream and Americorps!

On this most unusual day, about 40 people came to Cornbread Supper. And then, at about 7:30, about 20 more people came, all part of national Americorps groups who had come to Kentucky to lead the Build-a-Bed project. The volunteers brought nearly all of their own food, but the rest of us had plenty, too.

Strange Ice Cream: Conventional milk, yerba maté instead of green tea, avocado instead of cream, good vanilla, lemon balm from my garden, honey-raw unfilted local, agave - ran out of honey, stevia - wanted sweeter
Green Garlic Cornbread - vegetarian
Goat Cheese with Chocolate
Benedictine
Backyard Spinach and Lettuce and the first Radish!
Cole Slaw: No meat of cheese (featuring London Ferrell Community Garden Garlic)
Spicy Beans (garden - last year froz)
Green Garlic Cornbread with (KY) Canadian Bacon, homemade cottage cheese, Kentucky corn, and Argentine Parmesan

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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

Rice Pudding "Gonzo"

Sadly, we have no pictures of this meltaway deliciousness, but Beth Ellen Rosenbaum brought an incredible rice pudding to Cornbread Supper on May 10, 2009. She shared this epicurious.com recipe: Rice Pudding "Gonzo ." The header to this Gourmet Magazine recipe, republished on Epicurious in January, 2002, says that this recipe takes it name from firefighter Steve "Gonzo" Gonzalez, of Company 18 of the FDNY, which suffered a great loss of life at the World Trade Center. Recipes connect us all.

Cornbread Supper

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