Skip to main content

Cornbread Supper, June 28, 2010


  • Parmesan-Black Pepper Cornbread, vegetarian, mild
  • Parmesan-Black Pepper Cornbread, Extra Heat
  • Tomato, cucumber, avocato, balsamic, red onion, olive oil; from the yard: pineapple sage, mint, marjoram, parsley, dill, basil
  • The last of the 09 Campsie edamame (mixed black and green types)
  • Campsise beans with mustard vinaigrette
  • *Kale, *Turnips, *Garlic, tomato - a tiny bit from my back yard, Michigan cherries, pomegranate vinegar, *onion, black-eyed peas (*my back yard)
  • 3 ages of Sapori d'Italia goat cheese: last week, 1 year, 2 years+
  • Scott Co. Beans & Tomatoes, Fayette Basil, Italian Oil and Balsamic Vinegar
  • Made in the USA
  • Penne with Garbanzos
  • Beets, celery, onion in curry vinaigrette
  • Modjeska - marshmallow and caramel
  • Local plums
  • Viburnum Valley Farm Confections gluten-free almond cookie
  • Kentucky Traditional Black Skillet cornbread

Comments

Post a Comment

Popular posts from this blog

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 ...
Post a Comment
Read more

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.
Post a Comment
Read more

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...
Post a Comment
Read more