Roasted Corn Cornbread

I don’t think I have a good cornbread recipe on here, and I think it is about time that I changed that. This is a fairly straight forward one – it’s moist, slightly low fat (aka I used fat free yogurt to counter balance the butter, not sure if that truly counts, but it could…

Baked Green Tomatoes

Tart and tangy green tomatoes crusted in shredded parmesan cheese and served with aioli – a healthier version of a southern classic. Ingredients: 2-3 sliced Green Tomatoes 2 Eggs 3 tbsp Milk 1 cup shredded Parmesan Cheese 1/4 cup Cornmeal Salt and Pepper for seasoning Aioli for serving (optional)(1/4 Mayonnaise and 2 cloves of crushed…

Cherry Cornmeal Quick Bread

I have a single cherry tree in my backyard that produces bright red, tart cherries for about one week each year.  I love tart cherries.  Even though the yield is low and pitting cherries can be a lot of work, I anticipate that one week of the summer when the cherries are ready to be…

Cornmeal, Coconut, & Marmalade Cake

I could not resist testing out this Semolina, Coconut, and Marmalade Cake recipe when I stumbled upon it in the Jerusalem cookbook.  I though that it would be a stellar way to showcase the Ginger Marmalade I made a couple of weeks ago.  I swapped out the semolina flour for cornmeal because that was what I had…

Orange Maple Croissants

This is definitely a practice makes perfect kind of recipe, and as this is only my second go at it I probably still have a few more rounds of practice before I hit perfect.  The results though always seem to fall on the tasty side of things.  So while labor intensive and complex the results…

Butternut Squash Spoon Bread

I would describe spoon bread as cornbread and pudding’s frequently overlooked love child. The sweetness of the cornmeal pairs well with the velvety pudding-like texture of the spoon bread, and creates the perfect canvas for a range of autumn starches from squash to sweet potatoes.  In fact, I adapted this recipe from a Sweet Potato…