Okay, I lied. I said I'd post the Shrimp Pasta Salad for 50 recipe today, but I'm at my parents' with my laptop, so you'll have to wait until next week for that recipe, k?
Today's offering is something special for the writerly amongst us! It's a favorite dish from Truman Capote's family files. If you're working on a writing project or larger WIP, maybe this special cornbread will inspire you:
Truman Capote's Cornbread
1 tablespoon butter or bacon drippings
2 eggs
2 cups buttermilk
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups stone-ground white cornmeal
1. Preheat oven to 450 degrees. Place butter or drippings in a 10-inch cast iron skillet and place in oven.
2. Combine eggs and buttermilk in small bowl or measuring cup; whisk together with a fork.
3. In medium bowl combine sugar, salt, baking soda and cornmeal, stirring well to combine.
4. Stir egg mixture into dry ingredients, beating just until the dry ingredients are moistened, no more.
5. Pull the skillet from the oven. It should be good and hot, with the fat sizzling. Swirl the pan to coat it. Quickly transfer the batter to the hot skillet and return skill to the oven. Bake until browned and pulling away from the skillet, 20 to 25 minutes. Serve hot, cut into wedges from the pan.
*Recipe from The Cornbread Gospels.
What's your favorite thing to serve or eat with cornbread?
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