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

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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