HAPPY HOMEMAKER & MENU PLAN MONDAY week 29 of 2020

GOOD MORNING dear friends. I hope this finds you all well. This will be a bit abbreviated today as we’re traveling.  Fortunately, I have several recipes scheduled to post during my absence.

I’m sorry I haven’t gotten as much visiting down while we’ve been traveling, but I will play some serious catch up next week when we get home. We are having a wonderful trip and exploring nature while distancing from people and are really enjoying the change of pace.

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s actually quite warm for this far north, but completely tolerable.  It’s supposed to be in the low 80’s and no rain in sight!

ON THE BREAKFAST PLATE Hot water and baby food like always – nothing changes while traveling 😀

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS NOPE, No WAY, not this week, but there will be plenty to do when we get back! 😀

WHAT’S ON THE DVR/TV Nothing while we are traveling

I’M READING I didn’t get much reading done as I thought I would while we ere traveling so I’m just starting The Book of Lost Friends and  Hurricane Season by Lauren Denton. I’ve also loaded my kindle with a couple more in hopes of some down time to more reading while we’re gone.

FAVORITE PHOTO FROM THE CAMERA We are still traveling and I have many photos to still edit, but here are a few that are ready and the link to my Instagram photos which I am doing daily while we’re on this trek is on the right side bar or on the bottom of the page.  We once lived in a town that ended in “FALLS” only to find out the falls had been converted years before we moved there to a power plant with no more falls.  So now when we go places that end in “FALLS” we always check to make sure there really are falls to see.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK None while we’re still traveling

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • CREAMY ROQUEFORT BLUE CHEESE DRESSING
  • SHEET PAN RANCH PORK CHOPS
  • UPDATED CHICKEN CACCIATORE
  • FARMHOUSE CHOPPED SALAD

SWEET & SPICY APRICOT BBQ CHICKEN

With summer here this recipe also works GREAT on the grill 😀

SWEET & SPICY APRICOT BBQ CHICKEN
SAUCE
Canola oil
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
4 cloves, minced garlic
13-ounce jar apricot or apricot-pineapple jam
1/2 cup FRESH orange juice (1 LARGE orange)
1/4 cup apple cider vinegar
1/2 cup jalapeno ketchup
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon canola oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the red pepper flakes and garlic; cook an additional 2 minutes.
  • Stir in the jam; cook until the jam melts, 3 to 4 minutes more.
  • Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey and
  • Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
1 tablespoon smoked paprika
FRESH ground sea salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160°, about 2 minutes.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

APRICOT VINAIGRETTE

APRICOT VINAIGRETTE

16 ounce can apricot halves, drained WELL
2 tablespoons QUALITY balsamic vinegar
1 tablespoon white wine
1 tablespoon water
1 large garlic clove, FINELY mined
1 teaspoon FRESH minced thyme
2 tablespoons avocado oil

  • In blender, everything except the avocado oil; blending until smooth.
  • With blender running, slowly add oil, blending until smooth.

NOTE:  Canned peaches or pears work really well also for a bit of a different flavor profile.

CHICKEN FRANCAISE

CHICKEN FRANCAISE adapted from RECIPE 30

This recipe is a flavorful pan seared breaded chicken on a rich lemony, tangy butter sauce.  Some call it French because of the wine and butter, some American and even more Italian according to Wikipedia.  What we know for sure is that it is FLAVORFUL!

4 chicken breast steaks
1/3 cup WONDRA flour
2 LARGE eggs
1 tablespoon heavy cream
FRESH chopped Flat Leaf parsley
1/4 cup Parmesan cheese, finely grated
1 cup QUALITY white wine
1 cup chicken stock
2-3 cloves garlic, minced
4 tablespoons avocado oil
4 tablespoons butter
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper

  • Beat eggs in a large shallow dish.
  • Whisk in the heavy cream and FRESH ground salt and pepper.
  • Add half the chopped parsley to the egg mixture.
  • Add Parmesan cheese to egg mixture, mixing well. Set aside.
  • Heat avocado oil and half of the butter in a large skillet over medium-high heat.
  • Dip chicken breasts in the flour, shaking off any excess and then the egg wash and then into flour again.
  • Add chicken to the hot pan and cooking 3-4 minutes per side.
  • Transfer chicken to a hot plate and keep warm.
  • Increase the heat.
  • Add wine and chicken stock, stirring to blend.
  • Add the garlic and lemon juice, cooking several minutes until slightly reduced.
  • Reduce heat to low.
  • Add the remaining chopped parsley and butter, whisking until butter is melted.
  • Return the chicken to the sauce, turning to coat for 30 seconds or so.
  • 
Garnish with parsley sprigs.

NOTE: Use medium sized flattened chicken breasts or thin chicken steaks.

NATIONAL SECRET KEEPING DAY ~ WEDNESDAY HODGEPODGE – VOL. 376

It’s time for Wednesday Hodgepodge over at This Side of the Pond.

1 The Hodgepodge lands this year on National Secret Keeping Day…on a scale of 1-10 (with 1 being I’m a blabbermouth and 10 being I’m a vault) how good are you at keeping secrets? Of the following nine jobs listed for people who can keep a secret-cybersecurity worker, executive assistant, housekeeper, lawyer, nuclear plant technician, physician, private investigator, psychologist, security guard, which one most interests you and why?

This is an interesting question to say the least!  At one point I was an executive assistant and very good at the job and keeping things quiet when they needed to be.  I have also kept MANY secrets for people over the years.  I’m still keeping some for my cousin even after 22 years, BUT I am a BIG believer in NOT keeping secrets as a general rule.  I do discern between whether it is mine to tell or needs to be told by someone else as in my cousin’s case 😀  But, of these jobs if I were to pick the one that most interests me it would probably be a psychologist.  I really wonder what makes people tick! And what better way to figure that out than by hearing their secrets.

2 What’s the secret of life (or one of them anyway)?

Another thought pondering question.  For me, it would be NOT TO SWEAT THE SMALL STUFF and to remember that IT’S ALL SMALL STUFF.  Once something has happened, you cannot go backwards and undo it, so it is important what you do to learn from it and move forward.  IT IS WHAT IT IS and life goes on.  STAY POSITIVE!

3 Off the record, best-kept secret, a fly on the wall, top secret, my lips are sealed, secret shopper, as quiet as a mouse, poker face, spill the beans, open secret, bite your tongue…which secret idiom can you best relate to right now? Explain.

Right now, BITE YOUR TONGUE works for me.  We’re going through some things with hubby’s little sister and the less I say the better.

4 Spill here the secret ingredient in one of your favorite recipes?

QUALITY is the secret ingredient whether it’s cinnamon, honey or vinegar…  There is a difference in the brands.  Find the QUALITY one with the least amount of preservatives or additives and the most natural, flavorful taste and you have a winner.  The old adage, YOU GET WHAT YOU PAY FOR is ever so true when it comes to QUALITY ingredients.

5 My mama celebrates a big birthday tomorrow (Wednesday).  Share a favorite quote, song lyric, saying, or verse of scripture that will add some sunshine to her day (ours too!)

DON’T JUST COUNT YOUR YEARS, MAKE YOUR YEARS COUNT! ~GEORGE MEREDITH

6  Insert your own random thought here.

 

TUESDAY 4 ~ HOUSEKEEPING

This week the Tuesday 4 topic is housekeeping. Click here to play along.

1 What do you consider the most important job or chore to do in housekeeping?

They are so very important, but the VERY most important job to me is ORGANIZATION and staying one step ahead of always being behind LOL 😀 That means doing the dishes right away, folding the clothes as soon as they come out of the dryer, taking the trash out before it overflows…

2 Do dishes ever sit over night in your sink?

NOPE, I can’t stand dishes in the sink EVER!  There is an occasional pot or pan that might soak for an hour, but that’s it!

3 Is being a stay at home mom a real career?

ABSOLUTELY! AND IT IS NOT A JOB FOR THE FAINT OF HEART!

4 Can you share favorite brands of dish soap, cleaners, detergents or perhaps a tip on making house keeping easier?

Once again my answer is ORGANIZATION! I use simple cleaning products – lots of soap, Mr. Clean, Plain old bleach and vinegar.

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI
2 tablespoons unsalted butter
1 large VIDALIA onion, THINLY sliced
2 to 3 cloves garlic, minced
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
FRESH ground sea salt and black pepper
1 1/2 cups grated Fontina cheese – about 8 ounces
1 cup grated Parmesan – about 5 ounces
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest

  • Preheat the oven to 450 degrees F.
  • Spray a LARGE 18X13, rimmed baking sheet with non-stick cooking spray.
  • Melt the butter in a large sauté pan over medium heat.
  • Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
  • Layer half of the potatoes, shingle style in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered.
  • Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan.
  • Spread the caramelized onions evenly over the top.
  • Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
  • Turn the heat to medium under the sauté pan.
  • Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a SLOW simmer.
  • Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining Fontina and Parmesan.
  • Cover the baking sheet with foil and bake for 15 minutes.
  • Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes.
  • Let the cool for 15 minutes before serving.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 28 OF 2020

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

GOOD MORNING

I have found that one of the best ways to deal with this crazy world is to laugh!  I saw these 2 memes recently on facebook and I keep been astounded by people’s sense of humor 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s going to be a great week both here and where we’re going and not all that different despite the distance.  We decided to go see friends for awhile mid week despite what’s going on in the world. We will be extremely careful, especially because of my lack of immunity, but we are going to an area that has even lower numbers than we have here and I am ALWAYS super careful.

ON THE BREAKFAST PLATE Hot water and Carrot Apple Pineapple Toddler Squeeze – this stuff is actually quite tasty 😀

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

MONDAY
  • CLEANING & LAUNDRY and I’m still working on getting Savory Kitchen Table more organized and back to my working ways.
TUESDAY
  • WASH CAR, LAST MINUTE ERRANDS
WEDNESDAY
  • TRIP
THURSDAY
  • TRIP
FRIDAY
  • TRIP
SATURDAY
  • TRIP
SUNDAY
  • TRIP

WHAT’S ON THE DVR/TV We’re hopefully going to finish the last ship before we leave this week.  There are some cooking shows and Hallmark that will accumulate while we’re gone.

I’M READING I didn’t get much reading done last week so I’m just starting The Book of Lost Friends and  Hurricane Season by Lauren Denton. I’ve also loaded my kindle with a couple more in hopes of some down time to more reading while we’re gone.

FAVORITE PHOTO FROM THE CAMERA We did a walk around the pond for the 4th and it was relaxing and pleasant with NO ONE around.  I still have a bunch of pictures to edit. This is one of my favorite old barns in the area.

INSPIRATIONAL I saw this very powerful image over the weekend that kind of says it all.

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
GRILLED CHICKEN with PEACHES & GREEN TOMATOES
C.O.R.N.
TRIP
TRIP
TRIP
TRIP
TRIP
DESSERT
CHEESE CAKE
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • SHEET PAN SCALLOPED POTATOES
  • CHICKEN FRANCAISE
  • APRICOT VINAIGRETTE
  • SWEET & SPICY APRICOT BBQ CHICKEN

SUNDAY 6

To play along, link up with Martha at SEASIDE SIMPLICITY

 

1 WEEKLY RECAP It was a strange week, but oddly quick.  I guess the holiday made it seem quicker than it was for some reason.  We never go anywhere for the 4th anyway, but falling on a Saturday always seems to make it seem more like a long weekend.  Based on the traffic I saw at the gas station and getting on the freeway I think a lot of people were traveling.  I have to be honest it scares me because I saw a ton of camping equipment and boats which means there probably won’t be a lot of social distancing or masks going on.

2 WEEKLY TO DO

MONDAY
  • CLEANING & LAUNDRY
TUESDAY
  • WASH CAR, LAST MINUTE ERRANDS
WEDNESDAY
  • TRIP
THURSDAY
  • TRIP
FRIDAY
  • TRIP
SATURDAY
  • TRIP
SUNDAY
  • TRIP

3 MENU PLANS Since I’m not giving you much of a menu this week, I will give you my FAVORITE cheesecake recipe instead.  It’s PERFECT every time! This time I made a creamsicle version.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
GRILLED CHICKEN with PEACHES & GREEN TOMATOES
C.O.R.N.
TRIP
TRIP
TRIP
TRIP
TRIP
DESSERT
AUSTRALIAN CHEESECAKE

I found this recipe in an old (1960’s) cookbook put together for a lake area homeowner’s association. I have no idea what makes it “AUSTRALIAN” and Ruth Traum is unknown to me so I can’t even ask her. I tried to do research and found several recipes called “Australian), but none of them said WHY they were “AUSTRALIAN”. Best I can tell it’s just a version of a no-bake cheesecake, but it’s SUPER airy and light.

Ruth’s recipe used lemon jello, but it is a simple thing to change up the flavor to your liking. I mixed a box of cherry and lemon, using only half then and saving the other half for another time. You can also substitute ginger snaps for the vanilla wafers or mix in some pretzels for and extra crunch… The second time I made it I used a combination of lemon and lime on the jello… The cherry was better, but we’ll try orange next time 😀

AUSTRALIAN CHEESECAKE ~ LEMON CHERRY
1 small box Vanilla Wafers (crushed to make 2 cups of crumbs)
6 tablespoons butter, melted
8 ounces cream cheese, softened to room temperature
1 cup sugar
1 small box lemon jello
1 teaspoon vanilla
Juice and zest of 1 LARGE lemon + hot water to equal 1 cup
1 LARGE can Carnation milk (VERY COLD) 12 ounces VERY COLD heavy whipping cream
1 can pie cherries in glaze (optional)

  • Preheat oven to 300°.
  • Crush wafers and mix with melted butter until well mixed.
  • Press crumb mixture into the bottom of an 8 or 9 inch spring form pan. If you use the 8 it will COMPLETELY fill the pan. If you use the 9 inch it provides a couple more pieces, just not as tall. 😀
  • Bake for 10 minutes and then cool.
  • Whisk jello into hot water mixture until dissolved.
  • Beat cream cheese, sugar and vanilla until smooth.
  • Add in jello mixture until well blended.
  • Beat carnation milk with chilled beaters until very stiff.
  • Fold whipped milk into cheesecake mixture and pour into cooled crust pan.
  • Chill AT LEAST 8 hours, but this cheesecake is best made 24 hours in advance!
  • Top with whipped cream or pie cherries and enjoy!

4 SOMETHING TO SHARE The local paper ran an article on a coin shortage.  Long story short the people who work the sorting facilities are NOT working right now so there is an actual shortage of coins in circulation and businesses need your help.

5 PHOTOS OF THE WEEK We did do a nice hike around the pond on the 4th.  It was perfect and there was NO ONE else around.  Usually there are a lot of people, fishermen, kayakers, etc… so we were pleasantly surprised and happy.

6 CLOSING THOUGHTS

BUTTERNUT SQUASH, BACON and APPLE HOT DISH

This is a Molly Yeh recipe from Girl Meets Farm. I normally love her recipes and experimenting with new things, but this one needed some serious tweaking to make it right.

BUTTERNUT SQUASH, BACON and APPLE HOT DISH
FILLING
3/4 pound thick-cut bacon
2 large purple onions, chunky thin wedges
2 pounds 1 small butternut squash, seeded, peeled and chopped into small 1/2-inch cubes
6 sprigs fresh thyme, stems removed
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1/8 cup white wine
1/2 cup vegetable broth
2 3 large Honey Crisp Granny Smith apples, chopped into 1/2-inch cubes

  • In a LARGE cast iron skillet cook bacon until crisp. Remove to paper toweling for draining.
  • Drain half the bacon grease from the skillet, leaving just enough to coat the skillet.
  • Add the onions and turn the heat to medium-high. Saute until soft, about 10 minutes.
  • Add the squash, thyme, some salt, a few turns of pepper and a few pinches of crushed red pepper, stirring occasionally, about 8-10 more minutes.
  • Add the wine and broth.
  • Roughly chop the bacon and add it to the skillet along with the apples.
  • Bring the mixture to a SLOW boil, then reduce the heat to low and simmer for 10-15 minutes, while you make the biscuits.

BISCUITS
2 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
14 tablespoons unsalted butter, cold and cubed
1/4 cup heavy cream
1 large egg, lightly beaten
FRESHLY ground black pepper

  • Preheat the oven to 425°.
  • Whisk together the flour, baking powder and salt in a bowl.
  • Add the butter and, using a food processor, pastry cutter or your hands, incorporate the butter until the mixture is the consistency of raw oatmeal.
  • Mix in the cream until the mixture comes together to form a dough.
  • Turn it out onto a floured work surface, pat it out to 3/4-inch thick and then cut out round biscuits, re-rolling scraps as needed.
  • Turn off the heat before dotting the top of the skillet with the biscuits.
  • Brush the biscuits with the beaten egg and top with black pepper.
  • Bake until the biscuits are golden brown, cooked through and flaky, about 25 minutes.
  • Remove from oven and serve right from the skillet!

NOTE: 

  • NEXT TIME I will change the apples to Granny Smiths and add an extra apple and decrease the squash.  Hubby wants me to trade the squash altogether for potatoes or Brussels sprouts.
  • This recipe also works well with “cheater” biscuits from the dairy case 😀

INDEPENDENCE DAY – 4TH OF JULY!

Independence Day or 4th of July as we call it has only been a federal holiday since 1941, but of course the tradition dates back to 1776 when the Continental Congress voted on July 2nd in favor of Independence. Two days later delegates from all thirteen colonies adopted the Declaration of Independence, drafted by Thomas Jefferson, and celebrated their independence and the birth of a nation on July 4th.

Since July 4th falls in mid summer, the celebrations major focus usually includes leisure activities, parades, concerts, backyard barbecues, games, bonfires and family gatherings culminating in fireworks later at night. Except maybe this year 🙁

When the Revolutionary War broke out back in 1775, a few colonists wanted complete independence from Great Britain. These colonists were considered to be the radicals of their time.

However, more and more colonists came to believe in favor of independence. Many because of Thomas Paine’s famous writing “Common Sense” which he published in early 1776.

In June 1776, Virginia delegate Richard Henry Lee introduced a motion that called for the colonies’ independence. A heated debate followed and Congress postponed the vote to his resolution. At that time they appointed a committee of five men, Thomas Jefferson (Virginia), John Adams (Massachusetts), Benjamin Franklin (Pennsylvania), Roger Sherman Connecticut) and Robert R, Livingston (New York) to draft a formal statement justifying the break from Great Britain.

On July 2nd, the Continental Congress voted in favor of Independence in a near unanimous vote. New York abstained, but later voted yes.

John Adams wrote to his wife that July 2 “will be celebrated, by succeeding Generations, as the great anniversary Festival” and that the celebration should include “Pomp and Parade…Games, Sports, Guns, Bells, Bonfires and Illuminations from one End of this Continent to the other.” He believed that the American Independence celebration should occur on July 2nd since that was the day of the vote to secure it and would reportedly turn down invitations to appear at July 4th events in protest.

Both John Adams and Thomas Jefferson dies on the 4th of July, 1826, the 50th anniversary of the Declaration of Independence.

Before the Revolutionary war, colonists would hold celebrations in honor of the king’s birthday. These celebrations included the ringing of bells, bonfires, parades and speeches. After the adoption of the Declaration of Independence these same colonists celebrated the birth of their independence by holding mock funerals for King George III as a symbol of the end of the British hold on America and a triumph to their new found liberty.

Philadelphia held the first annual commemoration of independence on July 4, 1777. Festivities including concerts, bonfires, parades and the firing of cannons and muskets usually accompanied the first public readings of the Declaration of Independence.

The war was still going on and George Washington issued double rations of rum to all his soldiers to mark the anniversary of independence in 1778, and in 1781, several months before the key American victory at Yorktown, Massachusetts became the first state to make July 4th an official state holiday.

After the Revolutionary War and to this day, Americans continue to commemorate Independence Day every year, in celebrations that allow the new nation’s emerging political leaders to address citizens and create a feeling of unity. The tradition of patriotic celebration became even more widespread after the War of 1812. In 1870, the U.S. Congress made July 4th a federal holiday. Over the years, the political importance of the holiday has declined somewhat, but The most common symbol of the holiday is the American flag, and a common musical accompaniment is “The Star-Spangled Banner,” the national anthem of the United States.

And did you know New York City has the biggest fireworks display in the United States and that three U.S. presidents died on July 4?

BACON CHEDDAR CORNBREAD

BACON CHEDDAR CORNBREAD
6 slices thick bacon, diced, reserve a few pieces for garnish
1 small onion, FINELY diced
1 can white shoepeg kernel corn
2 cups yellow cornmeal
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1 1/4 cups finely grated sharp cheddar cheese, divided, reserve a small amount for garnish
2 cups buttermilk
2 LARGE eggs

  • Preheat oven to 400°.
  • Brown bacon pieces in a deep 10 inch cast iron pan until crisp.
  • Remove bacon with a slotted spoon to paper toweling.
  • Reserve all but 2 tablespoons of the bacon grease in a small bowl, leaving the 2 tablespoons in the skillet.
  • Add onion and corn, cooking until tender for 2-3 minutes.
  • Remove corn and onions from pan.
  • Add reserved bacon dripping back to the skillet.
  • Whisk together the cornmeal, flour, salt, sugar and baking powder in a large bowl.
  • Add 1 cup of the cheese.
  • In a separate bowl, whisk together the buttermilk, eggs and any remaining drippings.
  • Make a well in the center of the dry ingredients.
  • Add buttermilk mixture to the well, stirring JUST until combined.
  • Sprinkle a thin layer of the cornmeal in the skillet.
  • Pour batter into skillet and top with bacon and remaining cheese.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Garnish with a few bacon pieces.
  • Serve with butter.