Historical June 1991 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
Howard Nathanson lives in the 62XX block of Washington, with his wife, Anne Patz, and two daughters.
He can create other good menus beside the one below: Howard teaches computing at UMSL.
He also performs consulting services for Macintosh users.
The calendar says June but the thermometer says we are knee deep in Summer. Why talk about corn bread?
I want to talk about corn bread because I love to eat barbecue in the Summer, but I can’t stand the white bread many restaurants serve with it.
The wonderful sauces we concoct deserve a better fate than that!
In scouring through many cookbooks I discovered a wonderful recipe for corn bread that serves as a perfect accompaniment for barbecue.
It is moist and very flavorful and can sop up any sauce you can dish out.
The fact that it is simple to prepare is secondary.
The following recipe comes from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow, 1990). Suggesting a bread to serve with the barbecue is much less dangerous than suggesting how to cook the barbecue itself (although if you’re interested, there is a delicious “Missouri Style” recipe in the same book).
The recipe follows, I never said it was lo-cal. but it sure is tasty: 4 Cups all purpose flour
1½ cups sugar
2 Tablespoons baking powder
3 cups milk
½ cup melted butter
2 cups yellow cornmeal
1 teaspoon salt
4 eggs
2½ Tablespoons vegetable oil
1. Preheat the oven to 350° F.
2. Lightly oil a 2″ x 12″ x 8″ pan.
3. Sift together the flour, cornmeal. sugar, salt, and baking powder. 4.
In a separate bowl, mix together the eggs, milk, and vegetable oil.
5. Pour the wet ingredients over the dry ingredients, then add the melted butter. Stir until just mixed.
6. Bake for approximately 1 hour or until a cake tester comes out clean.
The corn bread should be brown on top when done.
Originally published in The Times of Skinker-DeBaliviere, June 1991.
Read this article in the original newspaper issue.
Original source: SD_Times1991_06.pdf, printed page(s) 7; PDF page(s) 7.
