Tag: Maple jalapeno cornbread

Celebrating MLK with Southern Food

The US clergyman and civil rights leader Martin Luther King addresses, 29 March 1966 in Paris’ Sport Palace the militants of the “Movement for the Peace”. “Martin Luther King was assassinated on 04 April 1968 in Memphis, Tennessee. James Earl Ray confessed to shooting King and was sentenced to 99 years in prison. King’s killing sent shock waves through American society at the time, and is still regarded as a landmark event in recent US history. (Photo credit should read /AFP/GettyImages)
Hi everyone, Today is Martin Luther King’s birthday and as such, I think it only fitting to supply you  with a Southern recipe since his favorite foods were Southern, specifically Fried chicken and pecan pie according to certain sources. MLK was my first hero. I remember feeling impassioned to “do” by his bravery and dedication to help others. When I learned about him in the early seventies, it seemed that the blow of his death was still raw by the way people spoke of him.  Today I feel that his life and death are as meaningful, if not more meaningful, than they were decades ago.  I will remain active in my work toward helping others and not just acknowledge the feelings. “The real sin is inaction” is what I heard someone on the radio say and those words resonate. What will you do in 2017 and beyond to make our world a better place? Let me know in the comments and let’s all work together! For now, I will continue cooking and teaching and serving  the community as some of my acts of building community. Let’s start with my re-post of one of my favorite recipes that I do believe MLK would have loved. Maple Jalapeno Cornbread: 1 cup stone ground cornmeal (NOT cornbread mix) 1 cup unbleached white flour 1/3 cup sugar 2 1/2 tsp baking powder 1/4 tsp salt 1 cup buttermilk (or just whole milk) 6 TBS melted butter 1 egg, slightly beaten 1 cup of fresh or thawed frozen corn 1/3 cup maple syrup 1 jalapeno, chopped fine with or without seeds-seeds add more spice Steps: Combine all dry ingredients in a big bowl and add all wet ingredients until mixed well. Bake at 325 degrees in an 8X8 inch pan for approximately 25 minutes or until knife comes out clean. Use parchment if you want no stickage and Enjoy!

Maple Jalapeno Cornbread, Cast Iron Skillets and Saving the Crisco…

Hi everyone. I need to sing the praises of Cast Iron skillets. They are so cool looking and retro, and you can cook on the stove top and then put the same skillet right into the oven. They make you feel like you live on a farm when you cook with
them and serve food in them. My mother had one my entire childhood and it was one of the few pans we used for everything-eggs, bacon, frying onions, etc.

Someone at a workshop I did gave me a great tip on seasoning them so that they become non-stick. She said to use Crisco and not oil because it makes them less sticky. This tip thrilled me because I have a HUGE vat of Crisco that I bought for a recipe but never want to use because of the hydrogenated oils-I have since found a brand at Whole Foods that does not contain hydrogenated oils.

I decided to re-season my rusting Cast Iron skillets today (I didn’t dry them well enough which you need to do immediately after washing) with the Crisco so now I don’t have to waste it (the pan or the Crisco, actually). Like the woman with the tip, I am hiding my Crisco under the sink so no one sees it and judges me…

Here is my homemade recipe for Jalapeno Maple Cornbread that looks great and tastes even better when you bake it in a Cast Iron Skillet. You can serve it for adults or for kids (without the peppers or with very few) with a taco dinner, chili or anything else.

Also, if you want to learn more about how to clean, season or salvage a seemingly destroyed skillet, go to this great website:

http://www.kitchenemporium.com/info/castiron.html

Maple Jalapeno Cornbread:

1 cup stone ground cornmeal (NOT cornbread mix)
1 cup unbleached white flour
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk (or just whole milk)
6 TBS melted butter
1 egg, slightly beaten
1 cup of fresh or thawed frozen corn
1/3 cup maple syrup
1 jalapeno, chopped fine with or without seeds-seeds add more spice

Combine all dry ingredients in a big bowl and add all wet ingredients until mixed well. Bake at 325 degrees in an 8X8 inch pan for approximately 25 minutes or until knife comes out clean. Use parchment if you want no stickage and Enjoy!