Tag: cornbread

Michelle Shellabarger: Scarborough Fair Dressing {Foodie Friday}

 

 

 

 

 

 

 

Sages via thepanamamama.com

Dressing is something that defines a family. A simple comfort food made from leftover bread to stretch an expensive meal (typically using what type of bread you had available so in the south- cornbread, in the north- wheat bread.) You can almost guess where someone’s grandma hails from by what type they serve you (dressing, stuffing, cornbread, white bread, fruits, nuts, oysters, chicken, chestnuts…)

YinYangBread via thepanamamama.com

When we started hosting our family holidays we had an unexpected conflict on what we would serve- an all white bread dressing with nuts like my Canadian grandma made or a total traditional cornbread dressing like my husband’s grandmother made? Everyone wanted their personal favorite and so compromise was needed. Thus, I came up with a yin-yang combination dressing that seems to please everyone! READ MORE

 

Cornbread Dressing/Scarborough Fair Dressing via thepanamamama.com

 

 

¡Hola!  I’m Michelle. I grew up mainly in the Republic of Panamá, and moved to Arkansas for love. I started blogging in 2007 and I’m still here blogging about trying to live the green life in the city with my four kids, a big dog, and some chickens and about our love of travel! Come visit me at Tales from a Panama-Mama, to see what craziness we’re up to!  Connect with me on Instagram, Facebook, Pinterest and Twitter.

Matt McClure’s Buttermilk Cornbread with Sorghum Butter

matt mcclure

We are extremely fortunate that Executive Chef Matt McClure of Bentonville’s 21C Museum Hotel The Hive Restaurant will be one of our featured speakers at the Foodie Friday pre conference of Megaphone Summit 2016 to be held at the absolutely beautiful Pratt Place Inn and Barn in Fayetteville.

Pratt Place Inn Veranda

Those of you who had the privilege to enjoy Matt’s presentation at the 2014 Foodie Friday session held at NWACC will remember what a joy he was. And I’m sure many of you have continued to enjoy his okratouille and chicken recipes he shared with us that day.

Matt was born and raised in Little Rock, Arkansas, where his passion for food was ignited by hunting, fishing and his grandmother’s cooking. Following a stint at the New England Culinary Institute in Vermont, he settled in Boston working at a number of restaurants including Troquet, Harvest and No. 9 Park.

Eager to get back to his home state to reconnect with the ingredients and foodways of his childhood, Matt returned to Little Rock where he worked under Lee Richardson former Executive Chef at Ashley’s (now One Eleven) in the Capital Hotel, developing strong relationships with local farmers and producers and rediscovering the agricultural resources of his home state.

In 2012, Matt joined the opening team of The Hive, located at 21C Museum Hotel Bentonville. At The Hive, the restaurant’s menus showcase the unique culinary identity of Arkansas. McClure’s cooking pays homage to the High South, highlighting ingredients such as black walnuts, freshly milled corn meal, hickory smoked hams, peaches, melons and sweet onions and demonstrates Matt’s longstanding commitment to support local farmers and purveyors. (Courtesy The Hive).

In 2013, Garden & Gunfeatured The Hive in it’s Feb/Mar edition.showcases the refined, country cuisine of the High South, focusing on the local ingredients of Northwest Arkansas and the region’s traditional methods of cooking.  Matt was a James Beard Award semi-finalist for the “Best Chef: South” award in both 2014 and 2015, and was awarded Food & Wine Magazine’s “The People’s Best New Chef” award for the Midwest in 2015. He is also an active member of the Southern Foodways Alliance. 

Matt McClure's Buttermilk Cornbread

Ingredients

    Cornbread
  • 2 Tablespoons lard
  • 2 cups cornmeal
  • 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 2 eggs
  • 2 cups buttermilk
    Sorghum Butter
  • 8 Tablespoons good quality unsalted butter, softened
  • 3 Tablespoons sorghum molasses
  • Fine sea salt

Instructions

    Cornbread
  1. Preheat oven to 425°.
  2. Place cast iron skillet and lard in the skillet to preheat.
  3. Sift together cornmeal, flour, soda and salt into a large bowl.
  4. In a small bowl, beat eggs and buttermilk together; add to dry mix.
  5. Stir well until all dry ingredients are incorporated.
  6. Add melted lard to mix and stir well, leaving a small amount of the melted lard in the skillet.
  7. Pour cornbread mixture into the hot cast iron skillet (the same pan that the lard was melted in). Make sure there is a thin layer of residual lard in the pan. This will ensure a crisp crust.
  8. Bake at 425° for 25-30 minutes.
  9. Serve hot with sorghum butter.
  10. Pinch of fine sea salt
    Sorghum Butter
  1. Using a hand or stand mixer, cream the softened butter until it is fluffy.
  2. Reduce the mixer speed and drizzle in the sorghum. Add the salt.
  3. Increase the speed and beat until the sorghum is fully incorporated, frequently scraping down the bowl with a rubber spatula.
  4. Turn the butter into a small bowl or a large ramekin

Notes

I'm not sure what brand of corn meal Matt uses, but I really like Arkansas' own War Eagle Mills.

The sorghum butter is really nice on biscuits, pancakes or waffles.

http://arkansaswomenbloggers.com/matt-mcclures-buttermilk-cornbread-sorghum-butter/

ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday}

Debbie Arnold
pumpkin cornbread edit

We finally had a hint of fall weather in Arkansas recently just before almost-summer temps returned. Mother Nature has a way of playing us that way, doesn’t she? But we all know that it’s coming and we’ll stop fussing about the heat and start to spot the frost on the windowpanes and our nosel. It only takes a little temperature drop to turn our attention to warming our toes and our tummies. For many of us, that tummy warming involves big pots of soups or stews and countless varieties of chilis. We may garnish those with chips and cheese or dunk with a cracker or piece of cornbread — each bowlful calling for its own unique accompaniment in all probability.

This week’s Foodie Friday presents a round up of favorite soups, stews and chilis from some of our ARWB members. You’re sure to find a new one or two to try. Be sure to tell us what deliciousness you discover.

For a little something unique to add to your dining pleasure, whip up a skillet of this Southwestern Pumpkin Cornbread. Yep. That’s right. Pumpkin in your cornbread. And you just thought you had tried all things pumpkin already.

ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday}

10 servings

Ingredients

  • 1/2 cup unsalted butter
  • 2 cups buttermilk self-rising corn meal mix
  • 8 ounces sour cream
  • 1/2 - 1 teaspoon ground chipotle pepper
  • 1 - 2 teaspoons pumpkin pie spice
  • 1 - 2 Tablespoons chopped jalapeno pepper
  • 1 cup cream style corn
  • 3/4 cup pumpkin puree
  • 2 eggs, beaten
  • 1 cup finely grated cheddar or fiesta cheese blend

Instructions

  1. Preheat oven to 350 degrees.
  2. Place butter in a 10-inch skillet and melt in the oven while the oven is preheating.
  3. In a medium bowl, mix remaining ingredients in order listed. After skillet is hot and butter has melted, pour most of the butter into the cornbread batter. Leave just enough in the skillet to coat the bottom.
  4. Pour batter into the skillet and bake 40-45 minutes until the top springs back when touched.
  5. Serve warm with butter or whipped honey butter.

Notes

Adjust the ground chipotle and jalapeno to suit your tastes. I don't put sugar in my cornbread -- heresy in the South for sure --if you feel the need for sweet, I suggest adding in sorghum, molasses, maple syrup or honey for an added depth of flavor that shouts out fall.

http://arkansaswomenbloggers.com/arwb-soups-stews-chilis-round-pumpkin-cornbread-foodie-friday/

Enjoy these bowls of goodness offered by our members:

 Soups

Butternut Squash Apple Bisque – Talya Boerner of Grace Grits and Gardening
Butternut Squash Soup with Hazelnut Gremolata – Ceri Wilkin of Recipe Doodle 

Cabbage and Potato Soup – Talya Boerner of Grace Grits and Gardening
Cajun Potato Soup – Keisha Pittman of Big Pitt Stop
Cauliflower Leek and Potato Soup – Heather Disarro of Heather’s Dish
Cheeseburger Soup – Ricci Ellis of Ricci Alexis
Chicken Mushroom and Wild Rice Soup – Debbie Arnold of Dining With Debbie for Taste Arkansas
Chicken Noodle Soup – Katharine Trauger of Home’s Cool
Continuous Bone Broth – Tiffany Selvey of Songbird Tiff
Cream of Banana Pepper  and Rice Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Cream of Chunky Carrot Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Cream of Pumpkin Soup with Smoky Sausage – James Moore of Busvlogger
Creamy Asparagus Soup – Julie Kohl of Eggs and Herbs
Creamy Butternut Squash Soup – Lyndi Fultz of NWAFoodie for Taste Arkansas
Creamy Cauliflower Soup – Stacey Valley of An Awesome Amazing Life
Creamy Chicken Veggie Soup – Ricci Ellis of Ricci Alexis
Creamy Taco Soup– Ricci Ellis of Ricci Alexis

Easy Vegetable Soup – Anita Stafford of Sugar Spice and Spilled Milk

Fall Time Pasta Soup – Rhonda Franz of Captain Mom for Taste Arkansas
Faux-Tato Soup – Ricci Ellis of Ricci Alexis
Feel Good Soup – Jeanetta Darley of So I Was Saying for ARWB
French Onion Soup – Lyndi Fultz of NWAFoodie
French Onion Soup – Renee Birchfield of Married and Hungry

Gingered Carrot Orange Soup – Stacey Valley of An Awesome Amazing Life

Italian Sausage Soup – Julie Kohl of Eggs and Herbs
Kitchen Sink Soup – Laurie Marshall of See Laurie Write for Taste Arkansas

Lighter Lasagna Soup – Ricci Ellis of Ricci Alexis

Orzo Yellow Squash and Chicken Soup with Rubbed Sage – Lyndi Fultz of NWAFoodie 
Oxtail Vegetable Soup – Debbie Arnold of Dining With Debbie for Taste Arkansas

Potato Soup for the Soul – Stephanie Buckley of The Park Wife
Pumpkin Soup with Bacon – Stacey Valley of An Awesome Amazing Life
Pumpkin Soup with Navy Beans and Kale – Debbie Arnold of Dining With Debbie
Roasted Poblano Chicken and Quinoa Soup – Heather Disarro of Heather’s Dish

Sausage Leek and White Bean Soup – Heather Disarro of Heather’s Dish
Sausage Minestrone – Ceri Wilkin of Recipe Doodle
Shitake Mushroom Soup – Lyndi Fultz of NWAFoodie
Slow Cooker Chicken Noodle Soup – Rhonda Franz of Captain Mom
Slow Cooker Creamy Tortellini Soup – Heather Disarro of Heather’s Dish
Spicy Vegetable Soup – Talya Boerner of Grace Grits and Gardening
Summer Market Soup + Garlicky Greek Yogurt – Heather Disarro of Heather’s Dish
Super Soups 1 – Debbie Arnold of Dining With Debbie
Super Soups 2 – Debbie Arnold of Dining With Debbie

Tomato Bisque – Whitney Binzel of Whit Bit’s Kitchen
Tortilla Soup 
– Talya Boerner of Grace Grits and Gardening
Turkey Minestrone – Katharine Trauger of Home’s Cool

Vegetarian Tortilla Soup – Sarah E. White of Our Daily Craft
Vermont Cheddar Ale Soup – Julie Kohl of Eggs and Herbs

Stews 

Hearty Clam Chowder – Whitney Binzel of Whit Bit’s Kitchen
Loaded for Bear Stew
– Jeanetta Darley of  So I Was Saying for Taste Arkansas
Mexican Corn Chowder – Julie Kohl of Eggs and Herbs
Old Time Beef Stew – Debbie Arnold of Dining With Debbie
Oxtail Stew – Ceri Wilkin of Recipe Doodle
Pinterest Made Me Do It Chicken and Dumplings – Rhonda Bramell of Bramell: Party of Five
Slow Cooker Shepherd’s Pie Stew – Mel Lockcuff of Adventures of Mel
Sweet Potato and Pear Beef Stew – Ami Lee of Common Sense Cook

Chilis

 1 for 1 Bean and Meat Crock Pot Chili- Jamie Smith of Jamie’s Thots
Chili – Mary Wood of Run of the Mill Mary for OnlyinArk
Crock Pot Chicken Taco Chili- Renee Birchfield of Married and Hungry
Dove’s Nest White Chili – Anita Stafford of Sugar, Spice and Spilled Milk
Drunken Turkey Pumpkin Chili – Gina Knuppenburg 0f Desperately Seeking Gina
Green Chile Chicken Chili (AKA White Chick Chile)– Keisha Pittman of Big Pitt Stop
Not Your Mama’s Meatballs and Bok Choy Slaw – Laurie Marshall of See Laurie Write
Playoff Chili – Anita Stafford of Sugar Spice and Spilled Milk
Spicy White Chicken Chili – Maegan Clark of Southern Blondie
Sunday Slow Cooker Chili – Heather Disarro of Heather’s Dish for Taste Arkansas
The Most Delicious Red Chicken Chili – Heather Disarro of Heather’s Dish