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Thursday, August 28, 2014

Dear Cornbread Diary...

Been watchin' all those Elvis tributes lately. Clambake last night was a hoot. Hard to believe the King has been dead since August,1977. I can still remember the moment I heard the unbelievable news. Dead at 42...
I was a young mom with two small kids and I was heartbroken that I would never make it to one of Elvis'
spectacular concerts I had always dreamed of attending. Procrastination, not a good thing. Do what you want when you are able because that dream could be taken away forever. Here's a special recipe in honor of the King.

How to make an Elvis Cornbread Waffle with Bacon Brittle, Grilled Banana, & Peanut Butter Sauce...Serves 2

First Do the Bacon...
1/2 cup brown sugar
1 tablespoon Dijon mustard
6 slices bacon

1.  Preheat oven to 400 degrees F.
2.  In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat.
3.  Remove bacon, cut in half, and place on a lined baking sheet with aluminum foil or parchment paper. Do not roast without foil or paper (see third pic below.) Roast in oven for 20 minutes. Drain grease from pan, lay bacon onto a plate (do not drain on paper towels because bacon will set up crispy and stick to paper products) and set aside. Crumble when cooled.

For the Peanut Butter Sauce...
2 tablespoons cornstarch
1/2 cup cold water 
1/4 cup low-sodium soy sauce 
1/2 cup smooth peanut butter
1/4 cup brown sugar 
1 tablespoon white vinegar 
2 teaspoons sesame oil 
1 cup warm water 

1.  Dissolve the cornstarch in 1/2 cup of cold water; set aside.
2.  Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. 
3. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes and set aside.

For the Grilled Bananas...
2 bananas, firm
2 Tablespoons lemon juice
2 Tablespoons brown sugar 
Butter and skillet for frying

1. Slice bananas length wise.
2. Sprinkle with lemon juice. Coat with brown sugar.
3.  Heat butter on high and fry bananas 1 1/2 minutes on each side. Set aside.

Last the Wafflle...
1 box Jiffy Corn Muffin Mix
1 egg
2 Tablespoons shortening, melted
3/4 cup milk

1.  Preheat waffle iron (or griddle to make pancakes if you have no iron) to 350-375 degrees F.
2. Mix ingredients till large lumps disappear.
3.  Spray iron (or griddle) and pour batter.  Waffle is done when iron stops steaming.

For the Assembly...
1. Slather waffle with Peanut Butter Sauce and save the left over in fridge to use as an ice cream topper or dressing on an Asian salad.
2.  Next comes the out, it could fall apart on you while removing from skillet. 
3.  Last but not least, mound the crispy, crumbled bacon brittle in a heap on top.

Note...don't bother to brittle the bacon, just fry plain, tastes just as good. All the sweets with the savory cornmeal waffle are especially wonderful.

Until next time sweet Diary, long live the memory of Elvis and may all your cornbread dreams come true Love, Di