Spoon Bread with Swiss

Have you ever heard of spoon bread?

In Berea, KY where we used to live the Boone Tavern is famous for their spoon bread, a soft cornbread served and eaten with a spoon.  Traditionally, the dish doesn’t have any cheese in it, but I found a version with cheese in an old cookbook of mine.

The Country Gourmet Cookbook calls for Colby, Fontina or Romano.  I used Swiss because that’s what I had available and it turned out great.  I served it with grilled ham and Spicy Skillet Turnip Greens from Add a Pinch (they were delicious!).

Here’s what you’ll need:  [Read more...]

Make Your Own: Cornbread Muffin Mix

Cornbread muffins are an easy way to round out a meal.  I decided to save a few steps by making my own mix.

One note: Don’t leave out the butter when you mix them up.  We had company the other day and I served these muffins.  Right before we sat down to eat, I discovered the melted butter that was supposed to be in the muffins sitting in the microwave instead.

Please tell me I’m not the only one to have trouble talking and cooking at the same time!  I once melted a Tupperware bowl in the oven because I was talking on the phone and not paying attention.  I meant to turn the oven on to about 200 degrees and then turn it off again, to rise some bread dough.  The key is turning the oven off!

I’d love to hear your stories of distractions that led to cooking disasters!  But first, let’s get to the recipe.  Here’s what you’ll need: [Read more...]

Homemade Cornbread Dressing

Every family has their own version of the *right* dressing or stuffing or filling or whatever you may call it.  For me, it just isn’t Thanksgiving without this cornbread dressing.

It has to have homemade cornbread.  Not the sweet kind.  Good country cornbread baked in an iron skillet.  Bonus points if you use bacon fat to grease the skillet.  It has to have celery and onion, of course.  And it has to have plenty of ground sage.  Lots of sage.

My favorite part of making the dressing, is tasting it for proper seasoning.  Taste a little.  Add sage and salt.  Stir.  Taste.  Add broth and sage.  Stir. Taste again.  Perfect!

Here’s what you’ll need: [Read more...]

Cornbread Pizza

cornbread pizza done

My friend, the Invisible Woman gave me the idea for this recipe.  I’ll explain at the end of the post why I call her the Invisible Woman.

She said she made a cornbread crust and layered on sliced tomatoes and other veggies.  Unfortunately, I didn’t have any tomatoes the night I decided to make this.  I still want to try the veggie version, because I think it will be grand.  Especially with garden fresh tomatoes.

This version is a fast way to make homemade pizza.  It made the kids happy too.

[Read more...]

Tamale Sandwiches on Cornbread

You’re going to need a fork for these sandwiches.  They are a different take on pork bbq, using Mexican inspired flavors.  I found a recipe in the Artisan Bread in Five Minutes a Day cookbook called Spicy Pork Buns.  The authors of the book explained that they wanted to create a sandwich that has the flavor combination of tamales.  That sounded like a good idea to me.

I altered the recipe in several ways.  First, they put the meat mixture into a yeast type cornbread and baked it with the bread dough wrapped around the meat.  That sounds awesome to eat and time consuming to make, so I decided to use my cornbread recipe instead and serve the meat over the top.  I also made a lot more meat and changed the filling ingredients a bit. [Read more...]

Mexican Vegetables on Cornbread

This is one of the vegetarian recipes that my husband and I enjoy.  I admit that my kids turned down the opportunity to eat it with us and chose frozen burritos instead.  Silly kids.  The recipe is adapted from New Recipes from Moosewood Restaurant. 

[Read more...]

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