Tag: vegetarian

Phyllis’s Cheese Corn Bread

Mike and Phyllis were friends of ours when we lived in western Kentucky. Mike was a fellow teacher in the English Department at Murray State University. Besides introducing freshmen and sophomore students to great literature and trying to teach them to write grammatically correct sentences with meaning, Mike also was a talented musician. We had many enjoyable afternoons and evenings listening to Mike and our friend Pete playing their guitars and singing folk songs.

I don’t remember Phyllis singing along with us, but she kept us well supplied with plenty of her Kentucky cooking. She and Mike had a place in the country and cultivated a big garden. Phyllis canned the vegetables and fruits that flourished in their yard. She once said that she loved falling asleep listening to the lids “ping” as the jars cooled on the kitchen counter. I know how she felt, for I have given thanks for every “ping” that told me another jar had made it through my inexperienced canning procedures.

Here is a recipe in Phyllis’s neat handwriting that we classify as a winner. It is probably better with home-canned corn, but even a can of store brand whole kernel corn will do just fine. For those of you who do not really like corn meal in bread, you will notice that this recipe has none. It is a wonderfully moist bread that reminds me of dinner rolls. Eat it warm with plenty of butter.

We recently enjoyed it with Easy Eggplant Parmesan. You might want to try that combination this summer while eggplants are still available at your local farmers market.

INGREDIENTS:

2 cups all-purpose flour
1/4 cup sugar
1 T baking powder
1 tsp. salt
1 large egg
1 cup milk
1/4 cup melted shortening or oil
1/2 cup shredded Cheddar cheese
1 cup whole kernel corn

PROCEDURE:

Preheat the oven to 400º and grease a nine by nine-inch baking pan. Beat the egg in a small bowl for a few seconds until it begins to turn lemon colored and drain the corn. Grate the cheese and melt the shortening if necessary.

Put the dry ingredients into a mixing bowl and stir them together. Whisk the milk and oil into the beaten egg and stir that mixture into the dry ingredients. Blend in the corn and cheese. Stir just until the flour is moistened; this batter should be lumpy.

Spread the batter evenly in the pan and bake on a center shelf for thirty-five to forty-five minutes until the top is golden brown. You can check for doneness with a toothpick inserted near the center of the pan. If it comes out clean, the bread is done.

NOTE: Use either medium or sharp Cheddar cheese for the best flavor.

Grandma Emma’s Zucchini Bread

Recently at the coffee table after worship service I took a piece of zucchini bread that Dale offered me. I am not a fan of vegetable breads or cakes. I like vegetables that look and taste like vegetables, whether roasted, steamed, sautéd or stewed, not baked into breads, cakes or cookies. My theory is that these recipes were invented by parsimonious housewives as ways to get rid of excess vegetables.

I am not sure, but I think that I was introduced to zucchini bread when we lived in Kentucky. If you think zucchini grows well in northern Wisconsin, you haven’t watched it grow in Murray, Kentucky. You get up the morning when it’s a cool seventy-nine degrees to pick those lovely eight inch zucchinis you wanted for a nice sauté only to discover that they are now a foot long and three inches in diameter.

Even people who didn’t plant zucchini were always looking for ways to use up all of the big ugly green things strangers kept leaving on their doorsteps. Hence the plethora of zucchini bread, cake and cookie recipes shared by friends and neighbors.

Most zucchini breads are a bit too sweet for my taste, so I was pleasantly surprised to find that Dale’s offering was really very well balanced. When I asked about the recipe, he told me that it was his wife’s grandmother’s recipe. When I asked, Pegi said that she would send it to me, and it arrived promptly.

Dale baked the bread, but it is Grandma Emma Melrose’s recipe passed on to her daughter and granddaughter. Here’s how to make a three-generation classic that just might end up in the recipe collections of the younger generations in your family.

INGREDIENTS:

3 large eggs
1 cup vegetable oil
2 cups sugar
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
2 cups peeled & grated zucchini
1/2 cup nuts or raisins or both

PROCEDURE:

Peel and grate two cups of zucchini and set them aside. If your zucchini is more than two inches in diameter, cut it into quarters and remove the seeds before you grate it. Chop the nuts if necessary and set them aside.

Preheat the oven to 350º and grease two or three loaf pans. The batter is enough to make three four by seven-inch or two five by nine-inch loaves. Cut parchment paper to fit on the the bottom of each pan to help with removing the loaves from the pans.

Beat the eggs, vegetable oil and sugar together, then beat in the vanilla. Sift the flour, salt, soda, baking powder and cinnamon into the liquid ingredients, stirring thoroughly between each addition. Fold in the grated zucchini and nuts or raisins.

Bake on the center shelf in the oven at 350º for fifty to sixty minutes. Check for doneness with a toothpick after fifty minutes. If the toothpick comes out clean, the bread is done. Remove the pans from the oven and let them cool for a few minutes, then tip the loaves out onto a rack to finish cooling.

NOTES: Pegi noted that they used Wesson oil and King Arthur flour, but the bread turned out fine made with store brand canola oil and flour. Adding raisins will make the bread sweeter. Like Dale, I added only chopped nuts, and it was just sweet enough and delicious.