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       Volume I - February 29, 2008

There's Nothing Like Corn Bread
by Patty Liston


Crescent Dragonwagon is the author of “Cornbread Gospels”, a book full of recipes, stories and the history of maize. She calls this golden flour the South’s “daily bread” but is quick to remark that Portugal, Mexico, New England and South America all have their version of corn bread. Below are a few versions we have located for you to enjoy.

Dixie Spoon Bread
From Cornbread Gospels

Vegetable oil cooking spray
2 cups stone-ground white cornmeal
1 1/2 tsps. salt
2 cups boiling water
1 Tbsp. melted butter
2 eggs, separated
1 tsp. baking soda
2 cups buttermilk

1. Preheat oven to 400 degrees. Spray a 2-quart baking dish with oil and set aside.

2. Sift the cornmeal and salt into a large heat-proof bowl. Pour the boiling water and melted butter over the cornmeal and salt, stirring it to make a thick, smooth, porridge-like mixture. Let cool to lukewarm, 15 to 20 minutes. Then beat in the egg yolks, incorporating them thoroughly.

3. Combine the baking soda and buttermilk in a small bowl or large measuring cup, stirring to dissolve the soda (it will bubble). Gradually stir this into the cornmeal mixture, beating until smooth. (You may think it is too liquid at this point. It's not.)

4. Place the egg whites in a large, high-sided, non-plastic bowl and beat them until stiff and glossy. Gently fold them all at once into the batter, a bit of a challenge because the batter is fairly liquid. Pour the batter into the prepared dish. Bake until puffed and deeply golden, about 40 to 50 minutes. Serves 4 as an entree or 6 as a side dish.
        
  Download this recipe.


Sour Cream Corn Muffins
From Diana Rattay

1 cup all-purpose flour
1 cup white cornmeal, stone ground if possible
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
4 tablespoons butter, melted, cooled
8 ounces sour cream
1/2 cup milk
1 cup corn kernels, canned or thawed frozen, drained

Grease and flour 12 muffin cups or line with paper liners. Heat oven to 375°.
In a mixing bowl, combine the cornmeal, flour, salt, baking powder, soda, and sugar. In a small bowl, whisk together the egg, sour cream, milk, and melted butter; stir into the first mixture just until blended.
Stir in corn. Fill prepared muffin cups about ¾ full and bake for 20 to 25 minutes or until lightly browned.
Makes 12 muffins.
        
  Download this recipe.


Cornbread Dressing

6 cups crumbled cornbread
4 cups crumbled light bread
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon thyme
1/2 cup bell pepper
1/2 cup chopped onion
3 hard-cooked eggs, chipped
2 to 2 1/2 cups chicken or turkey broth

Sautee onion, bell pepper, celery in 2 Tbsp. butter while preparing the ingredients. Them mix all ingredients and pour broth of chicken or turkey giblets and add cooked meat pieces that have been boiled. Stuff turkey or place in a greased roaster pan. Bake at 350° F. for 45 minutes or until done.
        

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