I don't cook often anymore, just because I live by myself, and there's really no need to cook a full meal every night for one person. That, and most things you buy at the grocery store (boxed meals, etc.) are family size, and frankly, I have no desire to eat Hamburger Helper five nights in a row to keep it from going bad. I know I could freeze it, but I don't have a lot of time right now, so it's mostly Healthy Choice.
However, about three nights a week I am graced by the presence of my Mimi, who makes me cook for her (she lives alone, too, and is in the same boat).
For about a week I've been absolutely CRAVING soup beans. Call it the Harold Nichols in me, I have wanted them so darn bad! So my beautiful Chattanooga Grandmother heard my cry and answered; I found a surprise quart of soup beans in my refrigerator after she left following a short visit this weekend. :) Yay!
Of course, cornbread was in order (Mimi swears mine is the best she's ever eaten). This photo is pre-baking.
And after baking/cutting. It was pretty much perfect. (Don't worry, the recipe will be at the end of the blog!)
Yay, dinner!! It was insanely good.
Dessert consisted of the following:
Very pretty South Carolina peaches that Mimi got on the side of the road. And then we added some cooked blueberries and whipped cream. I ate until my mouth started breaking out, and then some. I like to live dangerously.
So darn good.
Okay, now for the recipe I promised.
(This is from my summer at LHF in Des Moines, and is the one we used at the 1850 site)
2c. Indian Meal (Corn Meal) 1c. flour
1 egg 1tsp. + baking powder
1 tsp. salt 1c. hot water
butter the size of an egg enough milk to make batter
sugar to taste
Mix meal, butter, and hot water first, then add the rest. Bake at 400 for about 30 minutes, or until a cake tester comes out clean. This won't get very brown on top, but you can remedy that by letting it bake almost done, taking it out and buttering the top, and finishing the bake on broil.