ma's cornbread

Forever.  As much as I'd like it to, not much lasts that long.  Maybe that's why those few things that do are treasured so dearly.  This written recipe is one of them for me.  Although I've been eating it all my life, Ma just wrote it out a little over 16 years ago at my request.

I enjoy all kinds of cornbread, but Ma's Cornbread is most preferred.  With a buttery, tender crumb, it is my favorite alongside a bowl of beans and greens.  I remember the day she wrote this recipe down for me, we made a pan of it together.  I can still hear her strongly passing along two necessities needed in making it the best ever - a cast iron skillet and Hot! Hot! Hot! Crisco.  You can see on the recipe card:

"Hot Hot Hot Crisco." 

Word for word.  Just like that.

Ma's health is getting the best of her most days now.  She's written a couple of her dishes down for me, but I hope to get more from her.  It's a little tricky, because like many grandmas, she usually doesn't have a specific recipe.  It just comes from the heart along with a little of this and that.  You probably have a grandma just like that, too.  Aren't they the best?

You may want to try pairing this with my favorite chili, Ground Beef Chili, or this unique blend, Autumn Chicken Stew.   

Ma's Cornbread

makes one 10-inch pan
printable recipe

• 1 cup yellow self-rising cornmeal
• 1/4 cup butter, melted
• 1 egg
• 3/4 cup milk
• 1/4 cup Crisco

1. Heat oven to 400 degrees.  

2. Place Crisco in cast iron skillet and place in oven while oven heats.

3. In the meantime, mix together all other ingredients and pour into skillet when Crisco is melted.

4. Cook 20-25 minutes until golden brown.

5. Let cool about five minutes, cut and serve.

Recipe from Ma. 

tuesday tip - collecting fresh corn kernels

This last Saturday, we had our neighbors dear friends over for the fish tacos featured in my last post.  As an appetizer, we had fresh corn chowder, which required many ears of corn to be shucked, cut from the cob, and the cobs "milked."  Man, it was so good.  Cobs and all were slow cooked in the crock pot for nearly eight hours, then pureed and topped with a buttered shrimp garnish.  We really enjoyed it, but I was unable to get a picture, so I can't post it yet.  (Bummer.  I guess I'll have to make it again.)  

I was really glad I caught this tip in one of my editions of Cooks Country Magazine a couple of years back.  It is such a good one and helped me get the kernels off the cobs and contained in no time, flat.  

As pictured here, stand the cob up on the center of an inverted bundt cake pan placed inside a larger bowl. Cut and scrape kernels and cobs for little mess and tons of flavor!   

kickin' hot corn dip

I love it when I come upon a good accident.  In the kitchen, that is.

Our friend's pool house we're staying in, temporarily, has a wonderfully large front porch.  It's a fantastic gathering place and has been a meeting spot for our two families several times in the short time we've been here.  We've already grilled out and taken in more football games on the flatscreen than I can count.  

Last week, we gathered spontaneously again to watch the Manning Story on ESPN.  By the way, if you can catch a rerun, that special is worth your time.   I was completely smitten with the entire Manning family.

We didn't get fancy with the food or anything - just pizza and drinks - but I wanted to come to the table with something and needed a good reason to use up my leftover ears of corn anyway.  In the pantry, I found a can of my new favorite ingredient...

... meet Chipotle Peppers in Adoba Sauce

And Kickin' Hot Corn Dip was born.

Warning:  This IS spicy.  But, oh my, it's good.  The smokiness of the Adobo sauce is crazy delicious with the sweet notes of the fresh corn and creamy cheese.  Throw it in a cast iron skillet to cook, and it's a perfect side at any get-together.  

What's your favorite party food?  Would love to hear from you!

Kickin' Hot Corn Dip
makes about three cups
Ingredients:

• corn cut from approx. 6 ears 
• two tbsp. Chipotle Peppers in Adoba Sauce (although tedious, you can remove seeds to reduce heat)
• 3/4 cup grape tomatoes, quartered
• 1 block cream cheese at room temperature
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 cup chopped cilantro
• pinch of kosher salt

~ Heat oven to 350 degrees.

~ Mix together all ingredients and spoon into skillet and heat until bubbly.

~ Serve with chips.