Dear Cornbread Diary...

Well, we did it, finally! Yes, we cooked a non traditional Christmas right out on the back veranda. The only thing bad about our holiday meal was my sweet lil' pups were watching in agony wanting to partake of our 'to Di for' feast. They did manage to sucker us out of a few hushpuppies and sweet potatoe fries however, no go on the Aussie Beer battered fried catfish we served up! It was absolutely Di vine! Baked beans and homemade tartar sauce were big hits as well. Hope y'all had a very Merry Christmas meal and I do believe we'll go even more non traditional for Easter!!!

Until next time, sweet Diary...May all your cornbread dreams come true, 

Love, Di

...and here's how to make that Aussie Beer Battered Catfish:

4 big ole catfish fillets

3/4 cup yellow cornmeal

Salt and pepper

1 cup flour

More salt and pepper

1(12)oz beer 

1. First coat the fillets in cornmeal

2.  Salt and pepper to taste

3.  Mix flour, more salt and pepper, and beer together in a bowl. Dredge fish in batter and shake off excess. Fry at 375 degrees in a big pot of clean vegetable oil till brown and crispy. Drain on paper towels. And, don't forget to serve up those little excess crispys!

Dear CB Diary...

Just made the most delightful ~to Di for~ Jalapeño Sour Cream Cornbread to go with my hearty Turkey Chili today. This recipe makes a whopping 12 servings' and is ready in 45 minutes. Also, handy if you (heaven forbid ) find no buttermilk in the fridge.  Step on outta the box and try this scrumptious recipe which has all the right flavorsin one little pan. Corn, cheese, jalapeño, sour cream, yum yum!!! I've learned sooooo many ways to pretty up my cornbread that I know my Nannie would be proud of her middle granddaughter! 

How to make Jalapeño Sour Cream  Cornbread...

1 1/4 c yellow cornmeal

1 c all-purpose flour

1 ts baking powder

1 ts baking soda 

1 ts salt

1 cup sour cream

1 cup cream style corn

1/4 cup jalapeño, seeded & chopped

1/4 c vegetable oil

2 eggs, slightly beaten

2 tablespoons bell pepper, chopped

4 oz (1 cup) Cheddar cheese, shredded

1. Preheat oven to 350 degrees. Prepare an 8x8 inch pan with vegetable spray. 

2. Mix dry ingredients in a bowl. Add the remainder of ingredients except cheese and stir til moistened.

3. Pour half the batter into prepared pan and layer 1/2 of cheese on top. Pour remainder of batter over cheese. Cook for about 30 minutes in heated oven. 

  

4. At the end of 30 minutes, put the remaining cheese on top and bake another 10 minutes or until golden brown and a knife inserted comes out clean. Serve immediately.

And, util next time, may all your cornbread dreams come true...

Love, Di

Dear Cornbread Diary...

While iced in at Deer Haven for the last two days, I dreamed of a day long ago when all we had to eat, sometimes, was a good ole bowl of white beans and a couple of hunks of Southern cornbread. I remember often goin' to my dear sweet Aunt Mae's house and she would oblige us with the beans and cornbread, but added her special touch with a side of creamy Southern cole slaw! Yummy, yummy, yummy! Just had to bring back a lil' bit of those good ole days while me and my sweetie are iced in at Deer Haven, and these days I'm cooking for two...

How to make Golden Southern Cornbread for Two..

3/4 cup yellow cornbread

1/2 cup all purpose flour

1 tablespoon bakin' powder

1 teaspoon salt

1 egg, large, slightly beaten

4 tablespoons butter, melted

About 1 1/2 cups buttermilk (sweet milk will not do!!!)

8 inch iron skillet

1.  Turn on oven to 400 degrees.

2.  Put butter in skillet and melt in the hot oven. Remove from oven and set aside.

3. Mix cornmeal, flour, baking powder, and salt in a medium bowl. 

4.  Make a hole in the center of dry ingredients and add egg and buttermilk and stir till mixed. Add half of melted butter to mixture, as well. Mix again.

5. Pour into the hot skillet and bake for about 20 minutes.

How to make a Pot of Beans For Two...

Sort about 2 cups of Great Northern Beans or as we say in the South, white beans. By 'sort' I mean wash, drain, and look for any small pebbles to remove. Place in a medium, heavy saucepan and cover with water. Boil on medium for about two hours or until tender. Watch closely and add more water to the pot to keep it soupy.

When tender, remove from heat and add your seasonings which for me is one square of Not Chicken Cube, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, couple of squirts Worcestershire sauce. and a little squirt or two of Louisiana Hot Sauce. Oh, for all you inquisitive people out there, you add the seasonings after you cook the beans so the beans won't get tough while cookin'.

How to make Creamy Southern Cole Slaw For Two...

1/4 head of medium size cabbage

1 carrot, peeled

2 tablespoons onion

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder 

1/4 teaspoon onion powder

1 teaspoon sugar

1/2 cup Miracle Whip (my Aunt Mae and Cousin Brenda swear by the MW, sooo mayo won't do!!!)

2 tablespoons sweet milk (we call regular milk 'sweet milk' in the South, don't y'all ) to thin out

1.  Put cabbage, carrot, and onion in a mini food processor and chop till almost minced but not...get it???

2.  Put the veggies in a small bowl, add the seasonings and Miracle Whip, mix well, thin with sweet milk for desired consistency.

Perfectly delightful meal for two on a cold, blustery, iced in day! Till next time sweet diary and may all your delicious cornbread dreams come true...

Love, Di