The Cornbread Gospels (66 page)

Pan de elote (real Mexican pan cornbread),
91
–
92

Panseer, Mr.,
294

Parmesan, in frittata Napoletana,
261

Parrots, macaw muffins for,
115
–
16

Patsy Bruce’s Tennessee cornbread,
23
–
24

Patsy’s cornbread salad,
272
–
73

Patsy Watkins’ rockin’ cornbread,
72

Peacock, Scott,
195

Pear-ginger muffins with lemon glaze, wholesome,
130
–
31

Pecans, toasted, slipperdowns with,
146

Pepita-pumpkin-poblano, New World,
127
–
28

Pepper, black:

broa (Portuguese cornbread),
104

-Cheddar-scallion cornsticks,
148
–
49

Peppers, bell:

golden gazpacho,
266
–
67

Patsy’s cornbread salad,
272
–
73

Peppers, chile.
See
Chile(s); Jalapeños; Poblano(s)

“Perfect” new South–style cornbread,
14
–
15

Perfect Recipe, The
(Anderson),
14

Peru:

humitas in,
97

Piki,
78
–
79

Pilgrims,
39
–
40

Pineapple-ginger salsa,
243

Pine nuts, toasted, high desert blue corn muffins with sage and,
129
–
30

Plantains:

chicken “Saturday sancocho,” Leyla’s,
322
–
23

sancocho, Dragon–style,
323
–
25

Poblano(s):

chile-corn fritters,
245
–
47

New Spain–style corn pudding,
96

-pumpkin-pepita muffins, New World,
127
–
28

Polenta,
349
–
50

Pomegranate-hazelnut salad,
302
–
3

Pone,
252
–
53

fried hot water pan cornbread, Ronni’s,
254

Once a Pone a Time,
252
–
53

Wenonah Faye’s mama’s “plain bread,”
29
–
30

Popcorn,
243

Porridge,
197

Portobello mushrooms, in good earth frittata,
261

Portuguese–style:

broa (cornbread),
103
–
4

caldo verde,
318
–
21

Soothing a Stormy Monday, Portuguese–Style (menu),
103

Posole (hominy),
353
–
54

Pound cake, very lemony cornmeal,
339
–
40

Prayer for New Orleans on the Anniversary of Katrina, A (menu),
334

Puddings (savory):

budin de elote (Mexican–style corn spoonbread),
93

corn, New Spain–style,
96

cornbread, new day Connecticut–style,
285
–
86

featherbed eggs,
262
–
63

humitas (Bolivian-Colombian–style corn pudding),
94
–
95

Puddings (sweet):

bourbon-banana cornbread, with bourbon sauce,
334
–
36

buttermilk cornbread, with apricots and lemon,
328
–
30

chocolate bread, CopperWynd,
332
–
34

cornbread, with sweet Mexican flavors, Cheri’s,
330
–
31

Pumpkin:

cups, petite, humitas in,
95

maple cornmeal rolls,
179

native harvest bread,
172
–
74

-pepita-poblano muffins, New World,
127
–
28

Punjabi Punctuation (menu),
295

Pyles, Stephen,
68

Q

Quasi-colonial cornbread,
44
–
45

with apples,
45

Quick breads,
356

Quickie garden hush puppies,
248

R

Rapadura,
356
–
57

Reduced-fat simply corn muffins with carrot,
121

Reymond, Lizelle,
111

Rhode Island jonnycakes,
230
–
31

Block Island,
229

Narragansett Bay–style thick and hearty, Leslie’s,
226
–
27

Newport County–style thin and lacy,
224
–
25

Rice-corn spoonbread,
196

Rich Southern–style cornmeal cheese coins,
157
–
58

Rich Virginia–style plantation spoonbread,
192
–
93

Ricotta cheese arepas, Leyla’s Aunt Emma’s,
100

Rising bread dough,
175

Rockin’ cornbread, Patsy Watkins’,
72

Rolls:

citrus-sparked hot cross buns,
178

glazed maple cornmeal,
176
–
79

land of milk and honey,
178

pumpkin maple cornmeal,
179

Romanian–style sweet and sour cabbage soup,
270
–
71

Ronni’s Appalachian cornbread,
21

Ronni’s fried hot water pan cornbread,
254

Ronni’s Kentucky spoonbread,
198

Rosemary corn crackers,
156
–
57

Rosewater, in Aphrodite butter,
139

Ross, Elayne,
273

Rozin, Elizabeth,
270

Rubio, Gwyn Hyman,
294

Rudisill, Marie,
13

Rutabaga, in vegetable mafé,
317
–
18

Ryan, Tommy,
41

Rye flour, in “thirded” colonial cornbread,
42
–
43

Rye’n’injun, New England,
162
–
63

S

Sage, high desert blue corn muffins with toasted pine nuts and,
129
–
30

Salad dressings:

apple cider syrup vinaigrette,
299

lemon-tahini-tamari,
300
–
301

pomegranate-hazelnut,
302
–
3

Salads:

Bosporus breezes,
299
–
301

cornbread, Patsy’s,
272
–
73

October orchard idyll,
298
–
99

pomegranate-hazelnut,
302
–
3

Salsa, pineapple-ginger,
243

Sambuca cornbread à la Carol Field, glorious yeast-risen,
174
–
76

Sanchez, Carmen,
97

Sancocho,
102
,
326

chicken “Saturday sancocho,” Leyla’s,
322
–
23

Dragon–style,
323
–
25

Sands, Brinna and Frank,
56
,
57

Santa Fe–style quick green chile soup-stew,
321

Sarson ka saag, North Indian–style, Mr. Panseer’s,
294
–
95

Sauces:

mornay,
264
–
65

orange-honey syrup,
106

see also
Dessert sauces; Salad dressings

Sauerkraut, in Romanian–style sweet and sour cabbage soup,
270
–
71

Sausage.
See
Chorizo

Savory almond herb biscuits,
152
–
53

Savory cornbread dressing,
277
–
78

Savory onion-scallion corn cakes,
232
–
33

Scallion:

-Cheddar-black pepper cornsticks,
148
–
49

onion corn cakes, savory,
232
–
33

Scones, sweet maple-glazed almond drop,
154
–
55

Screened Porch Summer Rain Supper (menu),
267

Seale, Jan Epton,
77

Seasoning cast-iron skillets,
16
–
17

Self-rising cornmeal,
350

Seriously spicy main dish cornbread,
75
–
76

Sesame:

coconut cornmeal biscuits for Kwanzaa,
153

drop biscuit-muffins, Charlisa–styled,
151

toasted, multigrain pancake mix,
212
–
13

toasted, multigrain pancakes,
214
–
15

toasted, multigrain waffles,
220
–
21

Shank, Edmund George (Ned),
195
,
205
,
207
,
211
,
256
,
262

Shaw, Leslie,
226
,
231

“Shortcake” of savory onion-topped cornbread,
81
–
82

Shuck Beans, Stack Cakes, and Honest Fried Chicken
(Lundy),
21
,
195

Side dishes:

arepas, Leyla’s,
99
–
100

budin de elote (Mexican–style corn spoonbread),
93

cornbread frittata-pancake,
260
–
62

kush,
274
–
75

onion-scallion corn cakes, savory,
232
–
33

seriously spicy main dish cornbread,
75
–
76

see also
Accompaniments for cornbread; Fritters; Spoonbreads

Skillet(s):

cast-iron, seasoning,
16
–
17

cornbread with mesquite meal, Sonoran,
76
–
77

-fried cabbage,
297

-sizzled cornbread, Dairy Hollow House,
12

Slavery era, cornbread in,
9
–
10
,
252
,
253

Slipperdowns:

with toasted pecans or walnuts,
146

wild rice-corn,
145
–
46

Smith, Lisa Anne,
332

Sonoran skillet cornbread with mesquite meal,
76
–
77

Soothing a Stormy Monday, Portuguese–Style (menu),
103

Sorghum,
168
,
356

Souffléed:

fresh corn fritters, ethereal,
238
–
39

golden apples of the sun pancakes,
215
–
16

spoonbread, classic,
189
–
90

Soul food vegan cornbread, “all that jazz,”
29

Soups:

cabbage, Romanian–style sweet and sour,
270
–
71

gazpacho, golden,
266
–
67

green chile soup-stew, Santa Fe–style quick,
321

lentil, with garlic and greens,
315
–
16

lentil, with lemon, garlicky, Middle Eastern–style,
316

Sourdough, George Washington’s favorite corn cakes with,
204

South African mealiebrod (steamed fresh cornbread),
112
–
14

South County jonnycakes,
227

Southern California Sunday Supper That Could Be Breakfast (menu),
209

Southern cookbooks,
195

Southern Cooking
(Claiborne),
67
,
188

Southern cornbreads,
7
–
36

Alabama, Nora’s Memaw’s,
22

“all that jazz” soul food vegan,
29

Appalachian, Ronni’s,
21

Atlanta–style flat-top muffins,
126
–
27

“company’s coming” rich muffins,
124

creamed corn, two grandmas’,
28
–
29

herbed, Jessica Harris’s,
31

history of,
8
–
11

Lisa Cone’s mama’s,
24
–
25

Mississippi-Tennessee Delta–style,
27

Northern cornbreads vs.,
34
–
36

Ozark, Sylvia’s,
18

“perfect” new South–style,
14
–
15

“plain bread” (corn pone), Wenonah Faye’s mama’s,
29
–
30

skillet-sizzled, Dairy Hollow House,
12

sweet milk–buttermilk, Leora’s,
20

Tennessee, Patsy Bruce’s,
23
–
24

Truman Capote’s family’s,
13
–
14

White River,
25
–
26

see also
Southern spoonbreads

Southern Food
(Edgerton),
183
,
195

Southern Foodways Alliance,
195

Southern spoonbreads:

Dixie,
191
–
92

old-time,
190
–
91

rich Virginia–style plantation,
192
–
93

souffléed, classic,
189
–
90

Sunflower, Mississippi, Craig Claiborne’s,
188
–
89

Southern–style:

beans, Dragon-in-the-new-South–style,
303
–
4

beans, old South style,
305
–
6

cornmeal cheese coins, rich,
157
–
58

cornmeal pancakes, Tolers’,
211

greens, new South style,
293
–
94

greens, old South style,
290
–
91

South Louisiana–style hush puppies,
250

Southwestern cornbreads,
67
–
88

chile-corn fritters,
245
–
47

chipotle,
74

chipotle, CopperWynd,
80

corn tortillas,
82
–
84

Dallas hot-stuff, Chou-Chou’s original,
69
–
70

Patsy Watkins’ rockin’,
72

seriously spicy main dish,
75
–
76

“shortcake” of savory onion-topped cornbread,
81
–
82

Sonoran skillet, with mesquite meal,
76
–
77