philz: Oh, food gods...Cornbread, pulled pork, onion, and reduced root beer. This sounds too good. I've never had a root beer reduction sauce. Where've I been? Why don't we have vanilla ice cream with a root beer reduction sauce every day? Or cream soda or black cherry soda (Hello, Dr. Brown)? Over lunch we've been talking about this. How about all of this over a polenta olive oil cake, grilled?

comment left Mar 04, 2008

Tumbleweed: Enjoyed the cornbread articles as I do the product...be it, corn bread, corn pone, hoe cakes (which are a slight variation down south), johnny cakes or whatever...it's all good.
Cornbread is versatile and can be savory or sweetened (despite the Texan vow of no sugar added) It's the little black dress-you can dress it up or down depending upon the menu which, okay, is usually good ol' comfort food. Plain is delicious (and I do like a little sweetener in mine) or it's great with lightly sauteed scallions, corn and jalapenos but you can go Jamaican and add a shot or two of rum and island spices to tropicalize it...nutmeg, allspice and a hint of cinnamon that goes nicely with a complimentary dinner. You can take it over the top and add a southwestern type streusel to the top (the pearl necklace, be it as it may) that is intriguing and that many have never had...but that may ruffle some feathers! And a favorite appetizer that is requested (and is equally delicious with sweet potato baby cakes rather than cornbread) is a mini square or mini corn bread muffin sliced in two, topped with spiced pulled pork, marinated red onion and a drizzle of reduced root beer...that my friends is a meeting of the down home gourmet gods!

comment left Mar 04, 2008