Nine Years of Cornbread Suppers, Plus a few FAQs for new people

Cornbread Supper, spring 2018

As Cornbread Supper celebrates its ninth anniversary, if you aren't already coming, here are a few answers to questions you may have.

You're always invited.
No RSVP necessary.
All are welcome.
Bring a dish or a bottle to share, or just come. Bring a good listening ear, children, friends, a bright spirit, a good story.
There's a lot more specific information on this website: look in the sidebars and you may find answers to your questions.
New people come almost every week.
We do have corn-something on the table every week. Usually it's Kentucky black skillet cornbread, vegetarian and naturally gluten-free.
Cornbread Suppers tend to start very close to 6 PM. If you come later, you will probably find things to eat, but there may not be many options.
Every once in a while, especially in July and August but other times as well, something will change and Cornbread Supper will not be at 250 Campsie Place in Lexington, Kentucky at 6 PM on a Monday night. It's a good idea to check the Cornbread Suppers facebook page before coming. The latest news about any changes will be there by late Sunday night.
The hosts also send out a weekly email on Sunday evenings to anyone who asks to be on the email list. If you'd like to be added to that list, click the "Contact" button at top right and be in touch.
If you plan to drive to Cornbread Supper, there is plenty of nearby parking. Please read and kindly follow these parking requests.

Comments

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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