I had a swell Thanksgiving! Did not overdo the helpings and avoided my usual the Gibraltar-like renditions of smashed garlic spuds and stuffing and decided to forego the traditional fifth helpings.
Took a vigorous walk from the garage to my couch in the basement and watched recored episodes of Cheyenne. Where will he be camping tonight?
It is now Saturday and I made a pot of Brunswick stew* last last week. My son is stopping by after work this afternoon and the lad can work a fork like his Mom and Pop.
Nothing goes better with Brunswick stew like a golden brown cast iron skillet full of corn bread.
I do corn bread good. Pre heat the oven to 400 degrees F.
Butter a good cast iron skillet 9" diameter I used soft Kerry Gold
1. Cup of Gold Medal Flour
1. Cup of Quaker Corn Meal
1. Cup of sugar
1.tsp. of sea salt
1/4 cup of Honey
1. Jumbo Egg from Marianno's
1. 10 oz. can of Green Giant nibblets corn
3 & 1/2 teaspooons of Calumet Brand Baking Powder
1/3 cup of Peanut Oil - Mr. Planters, Please.
1 generous dash of Vanilla extract
Mix it all in a bowl with good sized fork. Don't mix too well. Spread it pie tin and toss it in the oven for 25 minutes. Check with a butter knife for doneness. Dance to doneness~!
When it is 'doneness' let oven cool down to 145 degrees F. and keep corn bread nice and warm until your eaters bang open the back door and squeal, " It it done?"
Then ladle out some Brunswick stew
Cut corn bread into diagonal slices for dipping.
Use softened Kerry Gold butter for eating corn bread, like an American.
*I use chicken thighs and pork shoulder, corn scraped from the oven roasted cob and replace Greathern Beans for the lima bean - lima beans are just wrong on so many levels.