Wednesday, November 21, 2007

Corn Bread: We're Thankful For It

In honor of Thanksgiving, here is the recipe that people request most from me.

This is a slight variation of the corn bread Neva McKay taught me and Reggie Redding how to make when we were high school seniors in her Home and Family Living Class. She was wonderful, and as a food, this corn bread of hers almost matches her. That's how good it is.

Send your roses to me in care of The Times, 222 Lake Street, Shreveport, La 71101. I thank you.

I like to call it Corn Bread That Will Make You Hurt Yourself (or) First-String Corn Bread (or) BCS Corn Bread (or) Super Bowl Cornbread.

· 1 cup self-rising white cornmeal

· 1 cup sour cream

· 1 small can cream-style corn

· 1/2 cup oil

· 3 eggs

· 1/2 tsp. salt

· 1 cup grated cheddar cheese (optional)

· Bacon (optional)

Pre-heat oven 400 degrees. Mix ingredients. Pour batter into hot skillet (heated with a small amount of oil.) Bake about 20-25 minutes.

Options: Put a layer of uncooked bacon in bottom of skillet, pour batter on top and bake. Or, pour half batter into skillet, add cheese, pour in other half and bake.

Then eat 'til you weep.

And for goodness sakes, err on the side of undercooking. You can always cook something more; you can't uncook something. If your corn bread is shriveled up and wrinkled, just go ahead and start pounding it. You've just made stuffing.