Saturday, November 26, 2016

I Shall Arise and Go, And Make Some Corn Bread!

Image result for eating cornbread

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~!

Image result for pie tin full of golden cornbread
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 stewBrunswick stew.jpg 
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.

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