Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Second to the last box of 2018. Very sad. For my household anyway. We will miss everything about our weekly box. Yes, everything. Even the daikon radishes.
But hallelujah for cornmeal today. I was hoping … had fingers crossed. Thanksgiving is a holiday that needs lots of cornmeal at my house. Cornbread for dressing. There are several recipes at https://grassfedcow.com/
Cornmeal in the dessert. I’ll make Pepper Jelly Cornmeal Cups – https://grassfedcow.com/
Cornmeal for the four-legged family. Sweet Potato Apple Dog Treats so the pups at dinner have a special something as well. https://grassfedcow.com/
And Cornmeal Pancakes with Roasted Squash and Sausages and Peppers because we have a bunch of peppers from last week and what a great breakfast this will be for Friiday morning. https://grassfedcow.com/
Here’s one more way to use your cornmeal, another great breakfast/brunch option. And great because you can make it ahead. It came from Cook’s Country magazine five years ago. Serve it with hot sauce. Yum.
Happy Thanksgiving!
Cornmeal Featherbed Eggs
CORNBREAD
1 cup (5 ounces) cornmeal
1 cup (5 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/3 cups whole milk
2 large eggs, lightly beaten
CUSTARD
10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
6 scallions, sliced thin
4 1/2 cups whole milk
6 large eggs, lightly beaten
2 teaspoons salt
FOR THE CORNBREAD: Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray.
Whisk cornmeal, flour, baking powder, baking soda, pepper, salt, and cayenne together in bowl. Whisk milk and eggs together in separate bowl. Whisk milk-egg mixture into cornmeal mixture until just combined. Pour batter into prepared sheet and spread to cover entire sheet. Bake until lightly browned and edges of cornbread pull away from sides of sheet, 17 to 19 minutes. Let cornbread cool in sheet on wire rack for 10 minutes.
FOR THE CUSTARD: Spray 13 by 9-inch baking dish with oil spray. Tear cornbread into 1-inch pieces and place in prepared dish. Add 1½ cups cheddar and scallions to cornbread and toss to combine. Whisk milk, eggs, and salt in bowl; pour custard over cornbread mixture. Top casserole with remaining 1 cup cheddar. Cover with plastic wrap, weigh down, and refrigerate for 6 to 24 hours.
Adjust oven rack to middle position and heat oven to 325 degrees. Remove weights from casserole and discard plastic. Bake until lightly browned and center registers 170 degrees, 50 to 60 minutes. Let rest for 15 minutes. Serve.