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I just found Taunton's website and was so happy to find this list- I subscribe to Kitchen Gardener but I also love all the good stuff in FC- my library gets it, so I take advantage of the free subscription! Yesterday was my husbands birthday and I cooked dinner for him and some guests- I made venison loin on the grill with a red wine and rosemary sauce, Garlic Cheese Grits Souffle, Brussles Sprouts (yuck! but hubby's favorite, peas, cornbread, homemade German Chocolate cake for hubby and Mean Chef's Almond Butter cake just because I wanted to try it. The almond butter cake was a *huge* success- it stole the show. The only problem was that everyone was fighting over the chewy edge pieces! :-)I also tried a new cornbread recipe that I saw on TV this week on Taste on FoodTV- I was born in the South and have never left, so it took a lot for me to try a new cornbread recipe- mainly my Iowa born husband saying mine was too crumbly and the crust was too crunchy for him. (bacon fat and a cast iron skillet)Even though I made some changes, he loved it, and so did our guests- also from the South. I did substitute fresh Rosemary for cilantro- I don't know if it measured the same- just added it until it looked right. It went well with the sauce for the venison, too. I didn't have any scallions handy, so I just used a regular onion. I liked it last night, but I loved it this morning- I sliced it into thick pieces and grilled it in a skillet with butter and then drizzled with honey- something about that honey/rosemary/buttery crust combo was perfect. The almond cake made an awesome midnight snack, too! Anyway- I am really happy I found this list with some people that love their food as much as I do. I didn't want to introduce myself without adding something!
1 1/2 cups yellow cornmeal (I used white)
1 2/3 cups sifted flour
2/3 cup sugar (I used 1/3 cup)
1 1/2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
8 tablespoons melted butter
1 1/2 cups buttermilk
1/2 cup milk
2 beaten eggs
Tabasco pepper sauce, to taste (didn't add)
4 ounces warm corn kernels
3 ounces grated cheddar cheese
1/4 cup chopped scallions (used regular onion)
2 tablespoons chopped cilantro (used fresh Rosemary)
Pre-heat the oven to 425 degrees.
In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco pepper sauce, to taste. Add the dry ingredients and stir to just combine. Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1 1/2 by 1 1/2 by 3-inches, filling them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.
Made 4 small loaves.