Friday food fun as Miss T and I continue our cooking collaboration! Miss T and I thought it'd be fun to share our family recipes
and try out each other's; our first team cooking/bogging party was my Challah recipe.
For our second collaboration, Miss T and I baked one of her family's faves. Here's her story:
Cornbread always gets an
exclamation point at my house. It’s a beautiful, easy bread, with a comforting
flavor that I never tire of, no matter how often I have it. My grandmother and
her sisters didn’t get sick of it, either — they made it every day. Seriously,
every day. They were from the South, and that’s what you did. My
great-grandmother even made an extra pan each day to feed her dogs. (Trust me,
dogs go ape over cornbread.) Cornbread was so ubiquitous that they called it
simply, “bread.” The stuff that’s baked in loaves was referred to as “white
This is the recipe that
my mom has always made. It’s a classic Southern not-sweet cornbread, so it’s
great with chili, soups, stews and of course greens or blackeyed peas should you
be so inclined. (I’m so inclined.) I like to split leftover wedges of it,
toast them and spread them with jelly for breakfast. In fact, I feel better if
I know there’s cornbread in the fridge, just in case. For fun, I’ve tried other
recipes, but this one wins. At my house, it’s the One True Cornbread!
Yum. You can read more about Miss T's cornbread on the Mystery House blog and find the recipe, too!
So that's the pan Miss T baked for her family. We were eager to try it; Mike's family also hails form the south and ate lots of cornbread, but the sweet variety, so we were curious to see how this one tasted.
A few people at the table, mostly small ones, weren't sure about a cornbread that wasn't sweet, but the great majority (my parents attended, too) loved its robust, springy texture and mild, salty/tangy flavor. The one holdout put honey on it and agreed that it was mighty tasty that way, too. Many people had seconds, and I ate it again for breakfast this morning:
Yup. Definitely good the next day, too. I have to admit I didn't follow the recipe exactly; we had buttermilk from making biscuits Monday, so I used that in place of the milk; that may have added a little more tart/tangy tone to the flavor; next time we'll use regular milk and see how it tastes different.
Thanks so much, Miss T; that recipe's definitely going into regular rotation!
Now, for some Friday Giveaway Fun:
And, well, last night I dreamt that 986 people looked at the blog and not a single person wanted the book, so let's change it up and give away something 986 people would drool over.
Remember on my trip to NYC, a certain skein of yarn was purchased at Purl Soho? Well, I've been saving that gorgeous skein for a special occasion–today's giveaway!
It's lonly available at a few select places on the East Coast, made by Farmhouse Yarns LLC. This skein features a worsted single akin to Malabrigo, called Andy's Merino II. Kettle-dyed in small batches, this skein boasts 200 yards of Raspberry goodness.
Mmm. Delicious. Like cornbread, only maybe this is for dessert.
The same giveaway rules apply:
The Knitcircus Summer issue's
coming out soon (May 1!!!) so to make sure you get notified when the
new issue goes live, plus our monthly newsletter with recipes and
reviews, sign up for our mailing list to enter the giveaway. The
signup's the top thing on the right hand column of the blog. (ETA: sorry it had disappeared temporarily! Should be easy to find now) .
If you're already on board,
please leave a comment telling me your favorite summer or gift knits!
We'll extend the giveaway through next Wednesday, April 21, when the Random Number generator will help us pick a winner. Second place will get to choose the Teach Yourself Design book or a Knitcircus Subscription, and two more winners will receive the current Pattern Collection download.