I received the wonderful "The Cornbread Gospels" by Crescent Dragonwagon in the mail the other day, and have been reading my way through this marvelous cookbook. I love cookbooks that are as much fun to read as they are to cook with. "The Cornbread Gospels" is full of many different styles of cornbread from all over the world, and has a lot of ideas of what to do with leftover cornbread and the "fixin's" to serve with it! I haven't finished reading the cookbook yet, and already there are many recipes that I am looking forward to trying. I've only made two recipes so far, and that was for dinner last night. Dinner was Lentil Soup with Garlic and Greens with Gold and White Tasty Cornbread on the side. I had to have 2 servings of the cornbread because it was so good!
I never thought that I would be so interested in a cookbook that is predominately about cornbread. When I was growing up the only cornbread I ever had was from the little box of JIF. I have to wonder if she ever cooked it, because I'm remembering that it was always there in the cupboard, but I don't have a clue as to what she would have served with it! In reading this book, I have come to the conclusion that I don't make cornbread enough! For many families cornbread is a daily bread, and I only make it a few times a year.
As soon as I saw this recipe, I knew that it had to be one of the first recipes I tried. Not everyone shares my love of beans, or my love of garlic. Thankfully Patrick loves garlic as much as I do. If he didn't I'm not so sure our marriage would have lasted this long. This recipe has so much garlic in it, it made me hum with joy.
Although we share a love with garlic, he is not as passionate about beans as I am. I try to keep many different styles of beans in my pantry, and I use them all. Sometimes he asks me to cook "Something with meat, please!". For many years I tried to be a vegetarian, but with having low blood sugar and being slightly anemic... it's hard for me to eat a totally meat-free diet. I still like to eat vegetarian meals often.
The only note that I would like to say about the following recipe is that I did add a sprinkle of red pepper flakes after I added in the sauteed vegetables. I didn't add a lot, just enough to give it a little something. The combination of flavors in the soup reminds me of an Indian dinner I make of Dhal and Braised spinach and onions. Ah - another post I must do!
Lentil Soup with Garlic and Greens
From "The Cornbread Gospels" By Crescent Dragonwagon
1 pound lentils, picked over and rinsed
1 bay leaf, broken in half
About 2 quarts (8 cups) vegetable stock or water
vegetable oil cooking spray
3-4 tablespoons olive oil
2 large onions, chopped
1 head of garlic, peeled
2 carrots, sliced or diced (optional)
1 celery rib, halved lengthwise and diced (optional)
salt and freshly ground pepper
1 pound fresh spinach, well washed, stems finely chopped, leaves sliced
Cornbread, for serving
Place the lentils in a soup pot with the bay leaf, and cover with the stock or water. Bring to a boil, turn down to a simmer and cook until the lentils are very soft, 45 to 60 minutes.
Meanwhile, spray a large cast-iron skillet with the oil and place it over medium heat. When it's hot, add 3 tablespoons of the olive oil, then the onions, lowering the heat slightly. Saute, stirring often, for about 8 minutes. Between stirs, coarsely chop about half the garlic.
When the onions have reached the 8 minute point, add the carrots and celery, if using. (You may need the additional tablespoon of olive oil at this point.) Continue sauteing for another 2 minutes, then lower the heat, add the chopped garlic, and saute, stirring, 2 to 3 minutes more. You want the onions very soft but not browned.
By this point the lentils are probably about half-cooked. Scrape the vegetable saute into them, deglazing the skillet with a little of the lentil cooking liquid. Let the lentils continue cooking until very soft, then add salt (you'll need quite a lot) and freshly ground pepper to taste.
When the lentils are soft, scoop out a good ladleful of them and transfer them to a food processor with the remaining (raw whole) garlic. Buzz to a puree and transfer this wonderfully heady puree back to the soup. Give a stir, add the spinach, and stir again.
Turn the heat down still lower, partially cover the pot, and simmer until the greens have softened and the flavors have blended, 10 to 15 minutes more. Taste again for salt and pepper and serve, hot, with cornbread.
Gold and White Tasty Cornbread
From "The Cornbread Gospels" by Crescent Dragonwagon
Vegetable oil cooking spray
1 cup unbleached white flour, preferably Hodgson Mill brand
1 1/2 cups stone ground white (or yellow) cornmeal, preferably Hodgson Mill brand
1/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup plus 2 tablespoons buttermilk
3 tablespoons mild vegetable oil
1/2 cup canned creamed corn
Preheat the oven to 400F. Spray a 9 inch square baking pan with oil, and set aside.
Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl.
Break the egg into a second medium bowl, and whisk it well. Whisk in the buttermilk, vegetable oil, and creamed corn.
Combine the wet and dry ingredients with as few strokes as possible, and scrape the batter into the prepared pan. Bake until golden brown, 25 to 30 minutes.
