The Asheville chef Jacob Sessoms shares a cherished family recipe
The Asheville chef Jacob Sessoms shares a cherished family recipe
Delicious gluten free sorghum cornbread from an original family recipe. Made with real buttermilk for authentic Southern flavor!
As I said in my earlier post on Jowar cocoa walnut cookies, to overcome my boredom, I baked these crackers today and they were really crispy, crunchy and yummy. The recipes uses very little...
My granny was a wonderful cook and would always make cornbread for Sunday suppers when we would visit her. She would wait until we arrived before starting on the dish, so every time I see the batter bubble, roll up the sides, and then hear that crackle and sizzle, I get nostalgic. Almost everything is sweeter in the South—the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.
This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.
These thin and soft tortillas made with einkorn will not only taste great for your next meal. Make them to eat fresh, or freeze them for later!
These johnnycakes are similar to cornmeal pancakes. The flat cakes are often lightly sweetened and served with syrup or served as a savory bread.
Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.
Corn grits have long been a southern staple and Grits Waffles are a new (old!) way to eat them for breakfast. This vintage recipe uses leftover prepared grits in buttermilk waffle batter. The combination yields a waffle with a crisp exterior and sweet corn flavor inside. If you don’t have leftover grits, the shortest distance between you and Grits Waffles is with quick cooking grits. Five minutes is all the time it takes to stir up a creamy potful. Just be sure to let them cool to room temperature before using in the recipe.
From the kitchen of One Perfect Bite...I'm really fond of baked goods that use masa as an ingredient. With barbecue season reeving up, I thought it would be nice to have a masa flavored cornbread to serve with some of our grilled meals. Masa, a flour made from corn, adds distinctive flavor and texture to baked goods and I've found it adds an unmistakably Southwestern flair to cornbread. I stumbled on two recipes, found here and here, that use it as an ingredient and I was able to cherry-pick from them to come up with the recipe I'm featuring today. This is very easy to make, but I have found that the amount of milk needed to make the cornbread can vary from one occasion to the next. If you find the batter is too stiff to work, add additional milk, a spoonful at a time, until it is of spreadable consistency. I prefer my cornbread unadorned, but chiles and cheese can be added to the batter if you'd like yours to have a bit more kick or flavor. This was a welcome addition to our table today. I had planned to grill, but the weather turned cold and we are back in heavy sweaters and ended up having chili for dinner. This was a perfect accompaniment. I think those of you who try the cornbread will enjoy it. Here's the recipe. Masa Cornbread...from the kitchen of One Perfect Bite courtesy of Bon Appetit and Chow.com Ingredients: 1 cup masa harina 1/2 cup cornmeal 1/2 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 to 3 tablespoons sugar 1-1/2 cups milk 2 eggs 4 tablespoons (1/4 cup or 1/2 stick) butter, melted plus 1 tablespoon for skillet Directions: 1) Place a 10-inch cast iron skillet on center rack of oven. Preheat oven to 425 degrees F. 2) Whisk masa, cornmeal, flour, baking powder, sugar and salt together in a large bowl. 3) Whisk milk, eggs and 4 tablespoons butter together in a small bowl. 4) Add wet ingredients to dry ingredients. Stir to combine. Do not over-mix. 5) Film bottom and sides of hot skillet with reserved tablespoon of butter. Spoon batter into skillet and smooth top. 6) Bake for 20 to 25 minutes until the edges are browned and a tester inserted into the center comes out clean. Cool in pan or on a rack slightly before serving. Serve war. Yield: 8 to 10 servings. One Year Ago Today: A Proper Gin and Tonic Two Years Ago Today: White Wonder Cake Three Years Ago Today: Fee Fi Pho Bo
This is a really good rub for a roast chicken. It can be stuffed with cornbread stuffing, with herbs and citrus or nothing else. The trick is to really get it worked into the flesh under the skin w…
Peachy Cornbread Muffins with Salted Sorghum Peach Butter
Find the best benedictine, fried chicken, mint juleps, burgoo and more in at restaurants like Henry Clay's Public House, Shaker Village and 610 Magnolia in Louisville, Lexington and other cities.
