Dear Cornbread Diaries,

I had no inklin' of how talented that sweet songbird Tricia Yearwood is! And, if it isn't enough that she made a huge name for herself in the country music industry by her singing and marrying that hunk of a cowboy, Garth Brooks, she's now a big star on Food Network! Seems that dear Tricia can cook like a soulful, Southern mama that everyone would love to come home to. I catch her show in the late afternoons as I'm resting on the sofa with a big ole iced tea in hand and, I do swear this girl knows Southern cooking! She made this Sour Cream Cornbread with Chili the other day that I just had to give a whirl. Tricia was so right, it is light and delicious with the sour cream and creamed corn added. And, when you serve it with chili which tends to be a bit heavy, a perfect balance is in the makin'!! I even tried it the way sweet Tricia said to, with the chili on top of the cornbread in the bowl. Perfection. I do hope you try this recipe in the link above and see what I am chattering about.

And, until later sweet Diary, happy sippin' ice tea and eatin' chili and cornbread on the sofa to all!

Love, Di

Dear Cornbread Diaries,

It is very chili these days in Arkansas however, we have not had but one night dip down into the twenties so far, so I really shouldn't be complainin' about our fickle Southern weather. And, if I keep my insides warm with some sort of hot meal, I know I will make it through these dreadful wintry days before jonquil season comes full bloom. And, I do love those gorgeous yellow daffodils!

Yellow means spring to me and it also makes me think of spring veggies and that superb corn chowder I made the other day with the corn I harvested and froze from last year. It was rather yummy and I especially liked it because the recipe has no dairy in it. You know sweet diary, I have been attemptin' to go vegan for quite a while. Anyway, on to a more successful endeavor, the chowder didn't really jump up to the spectacular level until I added the cornbread croutons! Fancy that! In fact, I really don't know how I ever enjoyed a plain old cup of soup, stew, or chowder before I topped it off with these tasty yellow nuggets. Cornbread croutons and corn chowder...golden ecstasy! Enjoy!

Corn Chowder Topped with Cornbread Croutons

2 ts nondairy butter    3 cups fresh or frozen corn kernels   

 1 T oil for sautéing  1 yellow onion, roughly chopped

    1 yellow potato, peeled and cubed

4 cup vegetable stock   1 cup nondairy milk

   salt and pepper to taste

1 large tomato, seeded and finely chopped for garnish

3 T chopped basil for garnish

Cornbread Croutons (recipe follows chowder)

Heat butter in a sauté pan over med heat. Add the corn and cook for 15-20 minutes.  Meanwhile, heat the oil in a large soup pot over medium heat. Add the onion and and sauté until the onion is translucent, about 5 minutes.  Add the potato and stock and bring to a boil. Reduce the heat to low, cover and cook until the potato cubes are tender, about 20 minutes. Now add the corn to the pot of potatoes and cook for 10 minutes. Ladle about 1 cup of the soup into a food processor or blender and process until smooth. Add back to the pot and add the milk. Heat just to warm and season with salt and pepper to taste. Garnish with the tomatoes, basil.

Cornbread Croutons

1 package yellow corn meal muffin mix

 (check for the one with water only if you go vegan)

3/4 cup water          4 T or more of nondairy butter, melted 

Heat oven to 450 °F. Grease with shortening or spray with no-stick cooking spray one 8 inch ovenproof skillet or 9 inch square pan. Place in oven for 7-8 minutes or until hot. Conbine cornbread mix and water in small mixing bowl; stir until smooth. Pour inbto hot skillet or pan. Bake at 450°F for 15 to 20 minutes or until golden brown. When done cut the cornbread into small squares. Remove from skillet or square pan and place on a cookie sheet. Melt the 4 T of nondairy butter and pour over the croutons. Turn oven down to 375°F and let them get crisp and golden, about 10-12 minutes.

Until we chat again, sweet diary...hope all your sweet cornbread dreams come true...

Love, Di

Dear Cornbread Diaries,

Say it isn't so! Please don't tell me it is time, once again, for that dreadful Martha White cornbread contest! I know, I said I would never enter (cause I never win) that cotton pickin' cornbread contest again, but...never say never. I do have a wonderful (healthy) recipe I have submitted and I'm gonna share it with you right now. And, the contest is still takin' entries up to February 28th. So, don't you dare steal my entry!!! I did get it in first...

How to make Di's Southern Beans & Cornbread Veggie Burgers:
Ingredients:
1 pkg Martha White Cotton Country Cornbread Mix
1 med onion, roughly chopped
2 pods garlic, peeled
1 (15oz) can of black beans, drained and rinsed
1 large egg
2 tablespoons Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons or more vegetable oil, for frying
4 hamburger buns
4 slices cheddar cheese, sliced
Lettuce, tomato, onion, pickle, mustard or mayo for toppings
Directions:
1. Make cornbread according to instructions on package using water, cooking spray, and 8 in skillet.
2. Cook in 450° oven for about 15 minutes or until done. Remove from skillet, cool, and then crumble into small, coarse pieces. Set aside.
3. In a food processor pulse the onion,  peeled garlic, drained and rinsed beans, and egg until finely ground.
4. Place bean mixture in a medium mixing bowl. Add Cajun seasoning, salt, pepper, and crumbled cornbread, Reserve about 1 cup of cornbread crumbs for coating the veggie patties later.
5. Divide mixture into 4 patties and roll each patty in the reserved cornbread crumbs.
6. Heat oil in a large 10 inch Lodge skillet on medium-low heat. Fry the patties for about 5 minutes on each side or until thoroughly heated. After turning, place cheese slices on each patty to melt a bit.
7. Toast the bun, and place patties on buns using assorted toppings. Serve with potato salad and baked beans for a great Southern Beans & Cornbread Veggie Burger cookout!

Until next time, dear diary and may all your sweet cornbread dreams come true!

Love, Di

Dear Cornbread Diaries,

Gosh, with all the record snowfall this month, I can't refrain myself from dreaming 'bout the past summer at Deer Haven, when the birds nests were brimming with sweet little babies, the grass needed mowing every other day, and the herb garden was overflowing with delightful green pleasantries of all kinds. So glad I dried those beautiful green sage and rosemary leaves and saved them for these cold, cold days of December! In fact, I made Nannie's Herb Cornbread just the other day with the dried herbs harvested this past summer...

Here's how to make Nannie's Herb Cornbread...
Ingredients:
1 1/4 cup self rising cornmeal
3/4 cup self rising flour
1 teaspoon sugar
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 ts celery seed
2 eggs, beaten
1 1/2 cup buttermilk
6 tablespoons butter, melted
Directions:
Combine dry ingredients in a large bowl. Combine eggs, buttermilk, and butter in a separate bowl. Add these to the dry ingredients and stir til just moistened. Pour into a 9 inch iron skillet that has about 2 teaspoon of hot, melted butter in it. Bake for 25 minutes in a 400 degrees F oven or until golden brown.

Until next time, and I do hope all your cornbread dreams come true!

Love, Di

Dear Cornbread Diaries...

Chicken King...a tiny hole in the wall on Conway Hwy in North Little Rock has been making chicken and fish for many years. They do have the tastiest and freshest wings around. While stopping in recently for the Poor Man's Special ($6.89) which consists of six wings of choice (love those honey mustard BBQ wings), fries, roll, and ranch dip, I decided to take a chance and order a few hushpuppies to boot. This place has their hushpuppies in order as well. Seemed like they were homemade 'cause they were delicious, hot, fresh, and loaded with spices and corn! Yummy! At 25 cents a puppy, an order of six seemed like the right thing to do. Always looking for something good when it comes to a corn meal delicacy!

Until next time, Love, Di

Dear Cornbread Diaries,

#3 and me went to have lunch the other day at Cotham's Mercantile, an ole time favorite in the Scott/North Little Rock area.  I had the famous Cotham's little hubcap burger with homemade onion rings and was certainly not disappointed. #3 had the veggie lunch and complained the whole time he was watching me eat my luscious burger. Never could understand why people order fish at a steak place place either. Anyway, as I was saying, the burger was delicious but the cornbread and veggies were simply pitiful. #3 said the cornbread muffin was so thin, you could see straight through it. Southern cornbread, certainly not their specialty! And, the veggies not so good...except for the corn which tasted fresh from the fields. Oh well, take my advice...when you're going to a famous lil' hole in the wall like Cotham's, order what they're famous for...the hubcap burgers, knucklehead! And, don't forget that delightful sweet tea to wash it all down! And, wear your comfy shoes...waitin' is a bit long sometimes at this ole time Arkansas favorite hole in the wall.

Dear Cornbread Diaries...

Overlooked again in the Martha White cornbread cookin' contest! But I still love cookin' cornbread and especially love my entry this year, Di's Cheesy Sausage Cornbread Benedict with Skillet Hollandaise Sauce...U will 2!


Di's Cheesy Sausage Cornbread Benedict w/ Skillet Hollandaise Sauce
Serves: 4  Cook Time: 30 minutes
Ingredients:
1/2 lb maple flavored bulk sausage
2 ts oil
1 egg, beaten, plus 4 eggs for poaching
1/2 cup milk
1/2 cup cheddar cheese, shredded
1 (7 oz) package Martha White Sweet Yellow Cornbread & Muffin Mix
4 cups boiling water
2 T white vinegar
2 egg yolks, beaten
2 T lemon juice
1/2 ts salt
1 stick (8 T)margarine or butter
Parsley flakes

Directions:
For Cornbread Wedges:
1. Heat oven to 400° F
2. Will need two 8 inch iron skillets. Put one in freezer for later use. Yea, you heard me, put it in the freezer.
3. Brown sausage in the other skillet on medium heat until completely done. Drain, discard drippings, and set sausage aside.
4. Add the 2 ts oil to the same skillet and put in the oven to heat up.
5. Combine 1 beaten egg, milk, cheese, and cornbread mix in a 2 qt mixing bowl and stir till smooth.
6. Stir in the cooked sausage and pour mixture into the hot skillet. Cook for about 20 minutes.
For Poached Eggs:
7. In a 3 qt saucepan, bring the 4 cups of water and vinegar to a boil.
8. Reduce the boil to a whimper. Slip the 4 eggs (broken) into the water, one at a time being careful to not break yolk! Quickly use a spoon to move the egg white over and around covering the yolk for a prettier appearance.
9. Cook 3-5 minutes depending on the desired firmness. Remove eggs with a slotted spoon to a bowl of cold water. This will stop the cooking and remove the vinegar taste. Eggs can now be drained and put in fridge for later use or put in a bowl of hot water to heat up again making sure to drain and place on a paper towel until assembly.
For Skillet Hollandaise:
10. Remove the other skillet from the freezer. On low heat, add the 2 beaten egg yolks, lemon juice, and salt to the skillet. Add the whole stick of margarine or butter and swirl around the skillet until sauce is thick and creamy and margarine or butter has melted, or about 8-10 minutes.
 Assemble:
11. Cut the cornbread into 4 wedges, top each wedge with a poached egg, then drizzle with the Skillet Hollandaise Sauce, and garnish with the parsley flakes. To Di For!