Cornbread Supper

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 o

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 ce

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.

This naturally gluten-free recipe looks delicious.

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

This cornbread, or something like it, remains a favorite of some who come to Cornbread Supper. It's often made by guess, based on what's available, but here's an attempted recipe. And now the frank admission: This cornbread is a lot of work. We could call it "Arduous Cornbread." You have to love it, or serve it to people who love it, to make it worthwhile. For one 12-inch cast iron skillet, or one 9-inch skillet and a smaller 6-inch one as well. Should serve 8 - 14, depending on so many factors. Ingredients 2 ½  cups unbolted white cornmeal 1 ½  cups buttermilk ½ cup browned butter, bacon fat, coconut oil, or neutral oil like grapeseed oil or rice bran oi ½ cup dry curd cottage cheese 1/2 cup sour cream 2 eggs 1 cup grated or cubed sharp cheddar, Asiago or Gruyere ½ cup grated Parmesan (save a couple of Tablespoons for sprinkling on top) 1  medium yellow or extra-sweet onion 1 cup (or more) fresh or frozen corn kernels (if frozen, you can add