Dear Cornbread Diary...

Down in the South we grow a lotta okra. Okra season is right upon us and I have been so hankering for some freshly fried okra. In fact, Dear Diary, I don't want the cut up kind, I want something more grand! I want some whole fried okra pods! Had some in a salad a few years ago and the thought of that Southern Fried Whole Okra on top of some fresh salad greens with some freshly cut tomatoes and onions and  topped with some homemade Ranch dressing...well what can I say. Dreams do come true...enjoy!

How to make Southern Fried Whole Okra...
Ingredients:
Oil and Iron Skillet for frying
3 large eggs
1/4 cup buttermilk
1 cup all purpose flour
1 cup corn meal
1 ts salt
1/2 ts pepper
Batch of freshly picked, rinsed, and cleaned okra (leave tops on or cut off if you so desire)
Directions:
1.  Hear oil in skillet to 375 degrees
2.  Whisk eggs and buttermilk in medium bowl
3.  Mix flour, meal, salt, pepper in another bowl
4.  Drop okra in egg mixture then in dry mixture till fully coated
5.  Fry until golden brown or about 3-4 minutes, drain on paper towel, serve in your fave salad fixins, and drizzle some homemade Ranch dressing all over!

 

Dear Cornbread Diary...

Found the cutest little restaurant up on a hilltop in Pearcy, Arkansas the other day. I do declare if we had been going a tad faster down that old highway, I might have missed this top of the rock sensation. And, that would have been a major calamity. Because we were served some of the best food  I've eaten in a spell. Mouthwatering steak, fried catfish, delightful salads. And, the dear little server brought me my most favorite Southern delicacy. Dear Diary you know just what that is. Fried, tender, hot, and delicious golden brown hushpuppies. See the mouthwatering picture below if you don't believe little old me. Also check out my blog about this sweet little eatery on Urbanspoon or On A Quest For. I know you'll want to rush right up to the Rocky Mountain Grill Restaurant in Pearcy! Y'all come when you can...until next time sweet Diary, may all your cornbread dreams come true! Love, Di

Dear Cornbread Diary...

Was thumbing through a favorite cookbook just awhile ago and found this recipe called Cornmeal Pie. I just had to see if there were any mentions of this luscious sounding concoction on the Internet. Well, sure 'nough it was all over the Web. Cornmeal has been around sooooo long and is so versatile, that there are just not too many new recipes out there. But, aren't the old ones just fabulous! Anyway, one of the pics looked kinda like a chess or coconut pie because it had no nuts. Another said this pie was just like a pecan pie because nuts were added. Well, since my recipe calls for both coconut and pecans, I certainly can understand the resemblance.  But, I do like giving the glory of cornmeal the title, Cornmeal Pie. Such a lovely ring to it. Don't you think? Sooo, I will surely make this pie ASAP because you do know my enchantment for cornmeal is like no other liaison I have ever had...will post a pic when it's done. Betcha can't make it before I can!

How To Make Cornmeal Pie:
Ingredients:
1 1/2 cups sugar
1 1/2 cups brown sugar
1/2 cup butter, melted
3 eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup light cream
1/2 cup cornmeal
1/2 cup pecans, chopped
1/2 cup coconut
1 unbaked 10 inch pie crust
Directions:
1.  Preheat oven to 350 degrees F.
2.  Blend sugars and butter. Add beaten yolks, vanilla, cream, and cornmeal. Add nuts and coconut. Add lightly beaten egg whites and blend.
3.  Pour into unbaked pie crust and bake for 35 minutes in a 350 degree oven.

Until next time sweet Diary, wishin' all your cornbread dreams do come true,
Love, Di

Dear Cornbread Diary...

Today is First Friday Lunch @ Our House Shelter in Little Rock and I've been achin' for a mess of greens and some fluffy, sweet cornbread. Found the perfect  box of cornbread muffin mix with a hint of honey and there is always an abundance of freshly cleaned greens at the neighborhood WalMart. Along with a baked tater bar, creamed corn, and fresh fruit, it's gonna be heaven on earth today at Our House!  Check out dreamy pics below...

Until next time sweet Diary and may all your cornbread dreams come true...Love Di

Dear Cornbread Diary...

These are a few of my favorite things...Golden Silver Dollar Corn Cakes!!!  So simple to make. Take one box of Jiffy corn muffin mix, 1egg and 1/3 cup of water. Mix it up and fry in a little oil and yes, you have some delicious, savory corn cakes which just so happen to be a few of my favorite things. Not in a savory mood...try um with some butter and honey. WOW!!!

Until next time sweet diary, may all your cornbread dreams come true.

Love, Di

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