April 6, 2009 Cornbread Supper

Cornbreads all came from Maria Polushkin Robbins' small, wonderful, 1989 book, American Corn, first introduced to Rona by a friend during Cornbread Supper 1:

* Drowned Corn Bread (vegetarian, sweet, with a custard on top -- in theory!)
* Couche-Couche (which sounds a lot like fried cornmeal, and came out beautifully, like crispy fried cornbread in lumps. Yep - not to be missed!
* Spoonbread: Because the oven has to be at 400 degrees anyway! And most particularly because Ambi Stone of Elmwood Stock Farm gave Rona and Steve a wonderful gift of "homemade" Hickory King cornmeal from Jennifer Gleason's Sunflower Sundries in Mt. Olivet, Kentucky

People brought lots of tasty things, and we have only a spotty record from a few little labels people left behind:

> Cranberry walnut - contains egg
> Pumpkin choc chop muffins, oatmeal-cranberry muffins
> Veggies -n- dip
> Transparent Pie
> Vegetable Lo Mein

And yes, it was a big night for big, glorious tulips.

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...

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.

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 ...

Cornbread Supper

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