No idea where this recipe came from originally, but it’s delicious.
Cornmeal Scones
Cornmeal
Brown Butter Cornbread
Everybody needs a good cornbread recipe and maybe you have one. But if not, try this one from seriouseats.com.
Apple Upside Down Cake
From Cook’s Illustrated magazine.
Curry Spaghetti Squash Cakes
Hilary White of The Hil at Serenbe demonstrated this recipe at the Morningside Farmers Market last year. To cook your spaghetti squash, she recommends preheating the oven to 350 degrees. Split the squash in half and place it on a rimmed baking sheet with a little bit of water. Bake it until it’s tender, remove from the oven and cool. Then she takes out the seeds, and scrapes the squash with a fork to release the “spaghetti.” And then she squeezes the spaghetti in a dish towel to remove excess moisture.
Cathy Conway’s Collards with Smoked Tomatoes and Cornmeal Dumplings
Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.
Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.
Baked Corn Pudding
You may also be looking for ways to eat more corn. Atlanta chef Virginia Willis created this recipe. The amount of corn can expand or contract as much or as little as you like.
Cheesy Cornbread
From Moore Farms and Friends. Wouldn’t this be good with chili?
Cornmeal-and-Brown Sugar-Crusted Bacon
This is the year my husband gets what he’s always wanted for Christmas – gussied up bacon. This is a recipe from Southern Living. They suggest for easy cleanup, line jelly-roll pans with aluminum foil.
Apple Upside Down Cornmeal Cake
Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove Read More…
Boone Tavern’s Spoonbread
This starter, one of the most popular offerings at Boone Tavern, which has featured the specialty for more than 60 years, is a creamy-centered cornbread pudding that rises like a soufflé.