Cornbread Supper, February 28, 2011

Some new foods, some new favorites, and some familiar delights filled the table on this raw, cold February night. Kale Crisps flew out of their bowl, and Cornbreadians approved of the experiment in making a Savory Custard Cornbread.

Stir Fry, vegetarian, with Seitan, Pasta, Onion, Sweet Potato, Ginger, Garlic, and Seasoning
Kale Crisp: Olive Oil, Salt, Rice Vinegar
Macaroni w/Spinach Sauce & Cheese
Shredded Brussels Sprout Salad w/Sunflowers
Cinnamon Raisin Brioche (from Good Foods)
Savory Custard Cornbread (an experiment); Contains gluten, tomato, corn, sweet peppers, lots of KY ingredients; HOT on left; mild on the right
Pound Cake w/strawberry-peach topping
Frozen Fruit Dessert/Salad: Sour Cream, Cream Cheese, Lemon, Lime, OJ, Strawberry Preserves, Walnuts
Homemade Ginger Ice Cream, Not Pasteurized Milk (KY!)
Sorghum Butter

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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