On Wed 15 Apr 2009 02:11:09p, Christine Dabney told us...

> Hiya folks,
>
> Well..last week, I got one of those Cook's hams... I blame Damsel for
> giving me the idea.. And I blame her cause I used the LA Times
> glaze. Man, that stuff is good!
>
> I thought I had taken pics of it when I baked it, but guess I was
> doing the old space cadet thang, and blanked out.
>
> And, I thought I had taken pics of the Cubanos I made from the ham and
> the leftover pork roast that I fixed. Again, no go.
>
> However.....
>
> I made the old classic, Senate Bean soup out of the remains this past
> Monday. I have been feeling a bit poorly, and soup seemed like it
> would hit the spot.
>
> The finished soup:
> http://i44.tinypic.com/2vdfvw4.jpg
>
> Made buttermilk cornbread (with custard under the crust) to accompany:
> http://i39.tinypic.com/2cf2v5w.jpg

Christine, you know I always make southern buttermilk cornbread, but I'm
not familiar with a version that has custard under the crust. How is that
done?

> More pics and the recipe for the soup on my blog.
>
> Christine



--
Wayne Boatwright
------------------------------------------------------------------------
Happiness is a bowl of cherries and a book of poetry under a shade
tree. ~Astrid Alauda

On Wed 15 Apr 2009 02:47:16p, Christine Dabney told us...

> On Wed, 15 Apr 2009 21:43:49 GMT, Wayne Boatwright
> > wrote:
>
>
>>Christine, you know I always make southern buttermilk cornbread, but I'm
>>not familiar with a version that has custard under the crust. How is
that
>>done?
>>
>>> More pics and the recipe for the soup on my blog.
>>>
>>> Christine
>
> Yes, and yours is a version without flour in it. This version has
> flour in the mix.

Ah, okay.

> To make the custard layer, the wet ingredients are mixed in with the
> dry ingredients and then the mixture is poured into the heated pan.
> Without disturbing it, another half cup of milk is poured into the
> center of the pan...into the cornbread mixture. Don't stir. Just let
> it bake as usual.
>
> Not sure how this would work with your version.

Might be worth a try, or trying a different recipe for that purpose.

Intriguing.

--
Wayne Boatwright
------------------------------------------------------------------------
This is every cook's opinion ~no savory dish without an onion, but
lest your kissing should be spoiled your onions must be fully
boiled. ~Jonathan Swift

On Wed 15 Apr 2009 03:50:50p, Christine Dabney told us...

> On Wed, 15 Apr 2009 22:48:31 GMT, Wayne Boatwright
> > wrote:
>
>
>>Might be worth a try, or trying a different recipe for that purpose.
>>
>>Intriguing.
>
> Okay, I am gonna edit my post on my blog, to include the recipe, since
> so many of you are asking about it. I don't think it is that
> uncommon, but I could be wrong.
>
> Mind you, this produces a finer textured cornbread than the type
> without flour. One of my old Kentucky friends said that this was the
> best cornbread he had ever tasted....
>
> Christine

Thanks, Christine. I'm going there!

--
Wayne Boatwright
------------------------------------------------------------------------
In general, mankind, since the improvement in cookery, eats twice
as much as nature requires. ~Benjamin Franklin

On Wed 15 Apr 2009 03:50:50p, Christine Dabney told us...

> On Wed, 15 Apr 2009 22:48:31 GMT, Wayne Boatwright
> > wrote:
>
>
>>Might be worth a try, or trying a different recipe for that purpose.
>>
>>Intriguing.
>
> Okay, I am gonna edit my post on my blog, to include the recipe, since
> so many of you are asking about it. I don't think it is that
> uncommon, but I could be wrong.
>
> Mind you, this produces a finer textured cornbread than the type
> without flour. One of my old Kentucky friends said that this was the
> best cornbread he had ever tasted....
>
> Christine

Dang, Christine. I went to your blog, saw the recipe, and relized that very
cookbook is sitting not 3 feet away from me! I had never tried the recipe,
but I will now. There are numerous recipes in that book I like.

--
Wayne Boatwright
------------------------------------------------------------------------
The more you eat, the less flavor; the less you eat, the more
flavor. ~Chinese Proverb

On Wed 15 Apr 2009 07:18:40p, Christine Dabney told us...

> On Thu, 16 Apr 2009 02:16:33 GMT, Wayne Boatwright
> > wrote:
>
>
>>Dang, Christine. I went to your blog, saw the recipe, and relized that
>>very cookbook is sitting not 3 feet away from me! I had never tried the
>>recipe, but I will now. There are numerous recipes in that book I like.
>
> Oh, neat!!
>
> I love Marion Cunningham's books.
>
> What other recipes from there have you made? I haven't tried many
> yet...even though I have had the cookbook for many, many years.
>
> Christine
>

I've made many of them and none have disappointed. However, the following
are some that I have made repeatedly

The Best Rice Pudding, p. 217 (I use nutmeg instead of cinnamon)
Black Pepper Ribs, p. 102
Served with Rhubarb-Onion Relish, p. 176
Pork with Sage and Brown Rice, p. 103
Served with Fried Apple Rings, p. 180
Pike’s Perfect Pickles, p. 170
Wirtabel’s Melon Chutney, p. 176
Brown Sugar Custard, p. 224
Lil’s Ice –Water Crackers, p. 148


--
Wayne Boatwright
------------------------------------------------------------------------
Sharing food with another human being is an intimate act that
should not be indulged in lightly. ~M. F. K. Fisher