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Oct 282015

Sweet Tater Cornbread

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You know, I never even knew this kind of cornbread existed, no not kidding, really! Now, I don’t keep up with TV shows on cooking too much and I just like to see a recipe in a cookbook (especially my older ones, like me) and try to adapt it to the food we like. This recipe was originally for pumpkin instead of sweet potatoes and as pumpkin is not one of our all time favorite foods, I decided to go with sweet potato with a few other changes! I have to say, I made my Southern boy really, really happy, oh my, just what I love to do! This weekend is our 24th anniversary and I am trying to think of something special to fix for dinner as he is still trying to cope with eating, but by Thanksgiving, all should be back to the norm or at least it better be, ha ha! So let’s get to the recipe on hand and not dwell on tomorrow, okay?

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Sweet Tater Cornbread
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1 teas baking soda
  • 1 tsp Kosher salt
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • 1 cup sweet potato puree, I had some baked off already and use them
  • ¼ cup olive oil
  • 1 tbsp honey
  1. Combine all dry ingredients in a large bowl.
  2. Whisk together the remaining ingredients and add to the dry, stirring until just combined.
  3. Pour into a greased 8 X 8 greased baking dish, smoothing out top as much as possible.
  4. Bake in a 400 degree oven for 30 minutes or until tests done with a toothpick (Southern style) or a knife comes out clean.

Hope you enjoy as much as Kenny did, and me for that matter too! I think this would be great with any ham or pork dish especially now with sweet taters in! And, oh yes, got my pumpkins at the fireplace for Halloween……………….

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Jun 042015

                                                             Baked Beans His Way

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I really don’t know why I’m doing this post as it was Kenny’s cooking on this one! This past weekend with the birthday bash, I did all the normal side dishes that I like such as cole slaw, deviled eggs (oops, I don’t eat these) and potato salad. My daughter made her banana pudding for her dad and now that I have that recipe, I’ll get to share that with you soon. Kenny found this recipe and said it sounded good if he made a few of his own changes such as the cane syrup which he is addicted to being from the south and all. They went over with raves from everyone even Little Bear. I on the other hand, am not fond of  baked beans either, but I can put away a plate of corn bread smothered in black eyed peas with a generous sprinkle of raw onions on top, must be a mental thing going on upstairs in that old head of mine!


Baked Beans His Way
  • 1 lb dried or 3 cans (16 oz each) navy beans, Kenny used dried
  • 2 medium onions, chopped
  • ¼ pound thick bacon, cooked and crumbled, reserving bacon grease
  • ½ cup pure cane syrup (I think he probably added a little extra knowing him :)
  • 1 tbsp brown sugar
  • 4 teas prepared mustard
  • Salt and pepper to taste
  1. Soak and cook dried beans according to package directions, reserving 1-1/2 cups of the cooking liquid; if using canned beans, drain and rinse.
  2. Combine the beans with the onions and cooked bacon and place in a 2-1/2 baking dish.
  3. Mix together the syrup, brown sugar, mustard, bacon grease, salt, pepper and add the 1-1/2 cups of the bean water (if using canned beans use tap water); pour over bean mixture making sure beans are covered and adding more if necessary.
  4. Cover and bake in a 250 degree oven checking occasionally to make sure beans are covered with the liquid, adding more if need be.
  5. Cook the dried beans for 6 to 8 hours until the beans are nice and tender or 2 hours for the canned beans.

Yep, this is His Way of doing baked beans…………… enjoy!

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