Read this post only if you are interested in learning how to make the perfect cornbread. This is a recipe I came up with after years of experimenting with different recipes, pans, and techniques. Truly, this is the perfect Southern-style cornbread; not too sweet, not too dry, not too spongy; crumbly enough (when still hot) to stir into a bowl of chili, delicious by itself when cool. This is the recipe I use the weekend before Thanksgiving; cut into cubes and dried it makes wonderful breadcrumbs for real homemade stuffing.
A note about the size of this batch- this makes enough for us to have a few (or 3-4) pieces each for dinner, with some leftover for snacking on when it is cold. We bake it using the largest Lodge cast iron skillet, I think it is the 15" pan. If you want to make less, half the proportions and use a smaller skillet. But don't even bother trying to make this bread in anything other than cast iron. It just won't be as good.
Can you tell I'm proud of this recipe? ;-) Here it is, as written for the kids to follow:
* First, put 1 stick butter in biggest cast iron skillet. Turn oven on to 350* and put pan in while preheating.
* In large bowl, beat 4 eggs. Add 3 cups buttermilk, 2 Tbsp sugar, 1 tsp salt, 1 tsp baking soda. Beat together.
* Stir in 3 cups cornmeal (preferably yellow), 1 cup unbleached flour.
* Stir in melted butter from skillet.
* Pour batter into hot skillet. Bake about 35 to 40 minutes or until done (toothpick comes out clean).
Suggested to let sit a few minutes before you cut and serve. Robert likes to melt more butter over the top, but it really is just as good without.
Good eatin', Ya'll!!!
Showing posts with label in the kitchen. Show all posts
Showing posts with label in the kitchen. Show all posts
Friday, February 8, 2013
Tuesday, March 16, 2010
Wednesday, April 1, 2009
April
The first quarter of 2009 is already over. Time flies when you're having fun! ;-)
We have had wet stuff falling out of the sky off and on for a couple of days now. It is too cold to be rain, too wet to be snow, not icy enough to be sleet... just your typical "early-early-spring" nameless precipitation. We still have lots of snow, but the bare patches of ground are spreading and multiplying day by day. I think all of us are getting restless for spring.
Today I did something that surprised all of us, even myself. I made pasties. Usually when I've attempted to make pastry it has ended in frustration. But it worked today. The amazing thing is that I didn't follow a recipe, didn't measure a thing, and yet this pastry crust dough turned out more workable than anything I've done before. Within this crust you put a mixture of meat (I used ground beef and pork, but we'll probably use ground mutton next time), potatoes, carrots, onion, and rutabaga. It is quite literally a beef pot pie but without the "pot". They are so yummy, and I think they look pretty, too.
We have had wet stuff falling out of the sky off and on for a couple of days now. It is too cold to be rain, too wet to be snow, not icy enough to be sleet... just your typical "early-early-spring" nameless precipitation. We still have lots of snow, but the bare patches of ground are spreading and multiplying day by day. I think all of us are getting restless for spring.
Today I did something that surprised all of us, even myself. I made pasties. Usually when I've attempted to make pastry it has ended in frustration. But it worked today. The amazing thing is that I didn't follow a recipe, didn't measure a thing, and yet this pastry crust dough turned out more workable than anything I've done before. Within this crust you put a mixture of meat (I used ground beef and pork, but we'll probably use ground mutton next time), potatoes, carrots, onion, and rutabaga. It is quite literally a beef pot pie but without the "pot". They are so yummy, and I think they look pretty, too.
I've been keeping up on my exercise resolution, aren't you surprised!? ;-) In February I got 1,038 minutes of exercise. March was way less, only 691 minutes. This gives me a YTD total of 3,056 minutes towards my goal for the year of 9,002 minutes of exercise. "Somebody" broke my scale more than a month ago, so I have no idea what I'm weighing these days. Maybe that's just as well! I'm feeling good, though, and that is the point anyway.
One thing I have NOT kept up with, and that is taking pictures of the children. I'll really try to get lots of pictures to share tomorrow! But Mary is pushing her blanket on my lap and that means she's ready for bedtime.
God bless!
Monday, February 16, 2009
Wednesday, August 27, 2008
Sunset Soup
This is what we had with biscuits for supper. Put in a large pot:
several carrots, about a pound, peeled and chopped into chunks;
one onion, cut into wedges and layers seperated;
some corn kernels (I had some frozen);
two tomatoes, diced;
four crook-neck yellow squash, cut into pieces;
parsley, rosemary, salt, and pepper to taste;
and water to cover.
Boil until veggies are tender. Usually you wouldn't want soup on a hot summer day, but since this is nothing but veggies and water it was light enough. If I would have had enough green beans (darn them thievin' deer) they would make a wonderful addition, although that would spoil the color scheme and then I'd have to come up with a different name for this soup. ;-) Thank you again, Lund family, for sharing your squash with us!
several carrots, about a pound, peeled and chopped into chunks;
one onion, cut into wedges and layers seperated;
some corn kernels (I had some frozen);
two tomatoes, diced;
four crook-neck yellow squash, cut into pieces;
parsley, rosemary, salt, and pepper to taste;
and water to cover.
Boil until veggies are tender. Usually you wouldn't want soup on a hot summer day, but since this is nothing but veggies and water it was light enough. If I would have had enough green beans (darn them thievin' deer) they would make a wonderful addition, although that would spoil the color scheme and then I'd have to come up with a different name for this soup. ;-) Thank you again, Lund family, for sharing your squash with us!
Saturday, April 12, 2008
We're fitting right in....
It's another sure sign that we are acclimating to our new home. I not only bought two rutabagas, but I figured out how to turn them into a really simple but really good soup. And the kids and I love them.
But I suppose we're not official Yoopers until we learn how to grow them!
If you want to try my "recipe" this is what I did. Peel rutabagas and cut into bite size chunks. Scrub a bunch of carrots and cut into bite size chunks. Cut an onion into pieces. Potatoes would be good, too. Maybe peas or string beans or something green- broccoli perhaps. Cover in water (stock would be much better if you have it) and cook until veggies are tender. Add salt, pepper, and parsley or other herbs to taste. This was a thin soup, but the vegetables are delish. If anybody knows how to improve this soup please leave a comment!
God bless!
But I suppose we're not official Yoopers until we learn how to grow them!
If you want to try my "recipe" this is what I did. Peel rutabagas and cut into bite size chunks. Scrub a bunch of carrots and cut into bite size chunks. Cut an onion into pieces. Potatoes would be good, too. Maybe peas or string beans or something green- broccoli perhaps. Cover in water (stock would be much better if you have it) and cook until veggies are tender. Add salt, pepper, and parsley or other herbs to taste. This was a thin soup, but the vegetables are delish. If anybody knows how to improve this soup please leave a comment!
God bless!
Friday, November 24, 2006
Leftovers
I'm no "freezer queen" by any stretch of the imagination, and yet there is something extremely satisfying in creating new meals out of food that otherwise might get fed to the dog or (gasp!) thrown away.
Turkey Leftovers Rule #1 is never, never throw away the bones! If you do you are throwing away valuable nutrition. Pick all the meat you can off of them (what to do with the meat will follow), put them in a big stock pot, and cover them with water. Add a dash of something acidic- vinegar will work, but I use EM's for added benefit. The acidity helps leach the minerals out of the bones. Bring this to a boil, skim off the foam, and then turn the stove down as low as you can without turning it off. The stock should be just barely and gently bubbling. Let this stay on the stove for at least a couple hours and up to a day or two. Really, the longer the better. You will then want to strain it into another pot. Let the stock cool before putting it in the fridge. After it has been in the fridge long enough to get cold take it out to remove the fat. The fat forms on the top, and your broth will hopefully resemble jello.
You have now made three products out of those bones. First, is the stock which is much better and more healthful than Campbell's. Second is the fat which you can use to make turkey gravy. Melt the fat in a saucepan and mix in an approximately equal amount of flour. Heat this up until it starts to bubble and then pour in stock, or if you want a creamy gravy use milk. The amount of liquid you use will depend on how much stock and flour you had, but generally 3 Tbsp fat and 3 Tbsp flour will thicken 1 Cup of liquid. Whether you use stock or milk it is extremely important to stir the whole time! When it starts to bubble it is as thick as it gets. Season to taste with salt, pepper, and sage. The third product is the bones themselves which will probably be extremely soft. These bones can be mashed and fed to your cats and/or dogs, or at least composted into the garden. Turkey Leftovers Rule #1 still applies!
Here is something I invented a few years that I call "Leftovers Casserole". Like many families, mine has come to love and expect the Green Bean Casserole so cleverly marketed as a traditional Thanksgiving dish (although I don't remember ever seeing it until a few years ago). If you have leftover green beans, mix in turkey and the fried onions that were on top. You could top this with more fried onion, but I top it with leftover stuffing. Heat in the oven until hot.
Another good turkey casserole is a recipe that I got from a book Eat Well for $50 a Week and improved, if I say so myself. I'll give you my version. It is a casserole in four layers, first stuffing pressed in on the bottom, then pieces of turkey, then broccoli, then a cheese sauce. I prefer to make my own cheese sauce, but you could also use melted velveeta if you must. Just be sure to grease the casserole dish well or you'll never be able to lift it out.
Other options for leftover turkey are soups, stir fry, creamy salad and sandwiches. Personally I love a turkey sandwich with honey mustard and pickles on homemade bread! Yum!
In my oven right now I have the leftovers casserole and a sweet potato something that I just invented. I whipped three eggs with some milk and honey (I love cooking without measuring- it's so adventurous!), then mixed in my leftover sweet potatoes with some pecans. I sprinkled cinnamon over the top. It's in the oven right now, so I'll have to let you know how that turns out.
Happy Thanksgiving, and God bless!
Turkey Leftovers Rule #1 is never, never throw away the bones! If you do you are throwing away valuable nutrition. Pick all the meat you can off of them (what to do with the meat will follow), put them in a big stock pot, and cover them with water. Add a dash of something acidic- vinegar will work, but I use EM's for added benefit. The acidity helps leach the minerals out of the bones. Bring this to a boil, skim off the foam, and then turn the stove down as low as you can without turning it off. The stock should be just barely and gently bubbling. Let this stay on the stove for at least a couple hours and up to a day or two. Really, the longer the better. You will then want to strain it into another pot. Let the stock cool before putting it in the fridge. After it has been in the fridge long enough to get cold take it out to remove the fat. The fat forms on the top, and your broth will hopefully resemble jello.
You have now made three products out of those bones. First, is the stock which is much better and more healthful than Campbell's. Second is the fat which you can use to make turkey gravy. Melt the fat in a saucepan and mix in an approximately equal amount of flour. Heat this up until it starts to bubble and then pour in stock, or if you want a creamy gravy use milk. The amount of liquid you use will depend on how much stock and flour you had, but generally 3 Tbsp fat and 3 Tbsp flour will thicken 1 Cup of liquid. Whether you use stock or milk it is extremely important to stir the whole time! When it starts to bubble it is as thick as it gets. Season to taste with salt, pepper, and sage. The third product is the bones themselves which will probably be extremely soft. These bones can be mashed and fed to your cats and/or dogs, or at least composted into the garden. Turkey Leftovers Rule #1 still applies!
Here is something I invented a few years that I call "Leftovers Casserole". Like many families, mine has come to love and expect the Green Bean Casserole so cleverly marketed as a traditional Thanksgiving dish (although I don't remember ever seeing it until a few years ago). If you have leftover green beans, mix in turkey and the fried onions that were on top. You could top this with more fried onion, but I top it with leftover stuffing. Heat in the oven until hot.
Another good turkey casserole is a recipe that I got from a book Eat Well for $50 a Week and improved, if I say so myself. I'll give you my version. It is a casserole in four layers, first stuffing pressed in on the bottom, then pieces of turkey, then broccoli, then a cheese sauce. I prefer to make my own cheese sauce, but you could also use melted velveeta if you must. Just be sure to grease the casserole dish well or you'll never be able to lift it out.
Other options for leftover turkey are soups, stir fry, creamy salad and sandwiches. Personally I love a turkey sandwich with honey mustard and pickles on homemade bread! Yum!
In my oven right now I have the leftovers casserole and a sweet potato something that I just invented. I whipped three eggs with some milk and honey (I love cooking without measuring- it's so adventurous!), then mixed in my leftover sweet potatoes with some pecans. I sprinkled cinnamon over the top. It's in the oven right now, so I'll have to let you know how that turns out.
Happy Thanksgiving, and God bless!
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