Tennessee Cornbread

Another favorite. Sweeter and moister than the cornbread I grew up with. Pretty hard to resist.

2 eggs
1/2 cup mayonnaise
1/2 cup buttermilk
2 Tbsp vegetable oil
2 cups yellow cornmeal
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt

Preheat oven to 425˚. Combine dry ingredients. In separate bowl, combine wet ingredients and beat until smooth. Add dry ingredients to wet, and mix until combined.

Grease 9" iron skillet. Dust with cornmeal. Add batter and bake 18-20 min.

Cornbread - Southern

My friend Jennifer was kind enough to share her cornbread recipe. Apparently you can also cook the batter in a waffle iron and top with pulled pork. Who knew?

2 cups cornmeal (wholegrain)
Scant 1/2 cup flour
1/2 tsp salt
4 tsp baking powder
2 cups buttermilk
4 eggs, beaten

Preheat 10" iron skillet in oven at 450˚. Combine the dry ingredients.

In a separate bowl, combine buttermilk and eggs.

Quickly combine wet and dry ingredients. Pour into skillet and bake 15-20 min, until golden brown.

Mushroom and Lentil Soup

A great winter or autumn meal, especially good with fresh-baked bread.

1 1/2 cup lentils

1 lb. mushrooms, chopped

4-6 green onions, chopped

2 large gloves garlic, minced

1/2 cup dry sherry or port

1 bay leaf

4 cups chicken stock

1 Tbs. lemon juice or lemon zest

1 bunch fresh spinach (optional)

1 cup sour cream/yogurt or mozzarella cheese (optional)

Cook lentils on stovetop in about 4 cups water until soft (about 30 min).

Chop mushrooms and sauté in olive oil or butter until browned. Add green onions and garlic. Season with salt and pepper. 

Add sherry or port and bay leaf. Cook for a few more minutes, then add chicken stock, lentils, lemon juice, and about 3 cups water.

Bring to a boil, then reduce heat and let simmer for 20 minutes.

If using, add spinach and stir until wilted. Add additional salt and pepper to taste.

German Chocolate Cake

Originally named for Sam German, who invented dark baking chocolate, this rich, gooey cake is a sure crowd-pleaser. Recipe adapted from Baker's baking chocolate box.

Total time with cooling: 2 hours
Requires three 9-inch cake pans

The cake:
1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. flour
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Coconut-pecan topping:
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp. vanilla
1 1/2 cup (1 1/2 sticks) butter
1 pkg. (7 oz.) coconut flakes
1 1/2 cup chopped pecans

Preparing the cake:
Preheat oven to 350˚. Line bottoms of pans with parchment paper. Spray sides with cooking spray.

Microwave chocolate and water 1 1/2 minutes, stirring in the middle. Stir until chocolate is melted. Set aside.

In a large bowl, beat butter and sugar. Add egg yolks, one at a time, beating after each addition (separate egg whites into a small bowl for later). Blend melted chocolate and vanilla into butter and sugar mixture, blending well. In a separate bowl, combine flour, baking soda, and salt. Alternately add flour mixture and buttermilk into the butter and sugar mixture, beating after each addition.

Beat egg whites until stiff peaks form. Gently stir into the batter. Pour into the tree prepared pans.

Bake at 350˚ for 30 minutes, or until a toothpick comes out clean. Immediately run a small spatula around the inside of the pans, then set them on a rack to cool for about 15 minutes. Remove cakes from pans and allow to cool completely on racks.

Preparing the topping:
Beat egg yolks, evaporated milk, and vanilla until well blended. Add sugar and butter. Cook over medium heat 10-15 minutes, stirring constantly, until thick and golden brown. Add coconut and pecans.  Mix well and allow to cool.

Putting it together:
Frost between layers of the cake and on top. Garnish with strawberries or maraschino cherries.