Bread of the Month: Staking a cornmeal claim for ‘Johnnycakes’

By rahoward, on February 28th, 2022

Armed with freshly ground cornmeal from a local historic grist mill (see previous blog entry), I pondered ways to use it. I loved a good cornbread, but I had made many pans in my day, so I was up for something different. One Sunday, I Iooked to something cozy and comforting and breakfast-y . . . → Read More: Bread of the Month: Staking a cornmeal claim for ‘Johnnycakes’

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Bread of the Month: Feeling fully corny with muffins

By rahoward, on July 31st, 2021

Around the end of May, my usual love and admiration for all things corn amped up a bit.

I mean, I’ll put corn in anything, but I took it to an extra corny level as corn season approached, exploring recipes related to my favorite vegetable. Working ahead on my column for Kansas Country . . . → Read More: Bread of the Month: Feeling fully corny with muffins

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Scone of the Month: Sweetening with fresh corn

By rahoward, on August 22nd, 2020

Come August, I almost always get a bout of “cornostalgia.” Never heard of it? I hadn’t either, since I just came up with the term that has me dreaming of rusty tassels, rustling long green leaves, shimmering gleams of blonde cornsilk covering kernels in shades of cream to gold.

I wanna make things . . . → Read More: Scone of the Month: Sweetening with fresh corn

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Molding an artful cookie

By rahoward, on May 5th, 2019

Life, baking and the Internet can sometimes take you down paths you never expected to go. On one innocent afternoon about a year ago, I was “tossed” one of those random food videos that come our way, generated by our googling interests. Sometimes when these are sent in my direction, I’ll ignore; . . . → Read More: Molding an artful cookie

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Bread of the Month: Braiding a blonde biscuit

By rahoward, on September 30th, 2016

Recipes can come from surprising sources. The backs of boxes or packages, coupon inserts, obscure Internet sites and offbeat cookbooks. If you had told me even a year ago that, upon seeing a copy of “The Disney Princess Cookbook,” (2013) I had gotten for my nieces that I would have not only bought one for . . . → Read More: Bread of the Month: Braiding a blonde biscuit

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Bread of the Month: Spooning up an ideal side

By rahoward, on November 16th, 2014

I have no idea how I came to be here so long that I had not only never made nor eaten spoonbread. Coming from a household that was decidedly Southern, despite their geographic location, it seems odd that this delightfully moist cousin of cornbread never graced our holiday or potluck tables.

If it did, . . . → Read More: Bread of the Month: Spooning up an ideal side

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Bread of the Month: Hushing a craving

By rahoward, on July 29th, 2014

Ever get a hankering? We all have those moments where a thought of something is not only drool-worthy, but urging enough to send us hunting down said object of our drool. That being, for me occasionally, a hush puppy (more than one, most likely). It is not the cod basket or the cole slaw that . . . → Read More: Bread of the Month: Hushing a craving

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Bread of the Month: Digging into past with hoecakes

By rahoward, on September 14th, 2013

When we travel, we meet ourselves head-on. Outside of our regular routines and familiar environments, we can self-startle and see sides of us we don’t always see. Like my stomach…I saw it walking ahead of me in downtown Atlanta, sticking straight out, fuller than I had ever seen it, proud and distended. Following (or should . . . → Read More: Bread of the Month: Digging into past with hoecakes

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Simmering in the wake of hot chocolate

By rahoward, on February 18th, 2013

Sometimes it is necessary to fall under a spell. And my potion of choice recently has been hot chocolate. I have been inspired in the past and of late by a beautiful little film called Chocolat (2000), which has its own mystical properties. Based on the novel by Joanne Harris, it is the story of . . . → Read More: Simmering in the wake of hot chocolate

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Bread of the Month: Testifying to a proper cornbread

By rahoward, on November 20th, 2012

Traditions. More and more — in terms of cooking and beyond –it seems the option one grew up with, be it a recipe, cooking method, practice, is the correct and only one.

Take cornbread, for example. I do like a sweet cornbread, but because of my family’s declaration that a true cornbread should . . . → Read More: Bread of the Month: Testifying to a proper cornbread

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