The Cornbread Gospels (67 page)

Texas-via-Vermont Mexican cornbread, Jane’s,
71

Southwestern–style:

cornbread casserole with chorizo,
281
–
84

Santa Fe–style quick green chile soup-stew,
321

Soy products,
347
,
356

“Speckle-heart” cornmeal,
135

Spicy cornbreads.
See
Southwestern cornbreads

“Spider” cornbread with custard layer, Yankee,
50
–
51

Spinach:

lentil soup with garlic and greens,
315
–
16

October orchard idyll,
298
–
99

vegetable mafé,
317
–
18

Spoonbreads,
183
–
98

beating egg whites for,
186
–
87

budin de elote (Mexican–style corn spoonbread),
93

corn-rice,
196

Dixie,
191
–
92

fresh corn,
193
–
94

Kentucky, Ronni’s,
198

old-time Southern,
190
–
91

rich Virginia–style plantation,
192
–
93

souffléed, classic,
189
–
90

Sunflower, Mississippi, Craig Claiborne’s,
188
–
89

Spoonbread & Strawberry Wine
(N. J. Darden and C. Darden),
195

Spreads:

Aphrodite butter,
139

better (instead-of-straight-butter mixture),
346

blueberry cream cheese honey-butter,
133

cranberry-maple-bourbon butter,
141

Squash, summer, in golden gazpacho,
266
–
67

Squash, winter:

native harvest bread,
172
–
74

sancocho, Dragon–style,
323
–
25

vegetable mafé,
317
–
18

see also
Pumpkin

Stamm, Peter,
71

Steam-cooked breads:

Boston brown bread, classic,
62
–
63

general directions for,
64
–
66

mealiebrod (South African steamed fresh cornbread),
112
–
14

togus,
61
–
62

Stews:

caldo verde,
318
–
21

chicken “Saturday sancocho,” Leyla’s,
322
–
23

green chile soup-stew, Santa Fe–style quick,
321

sancocho, Dragon–style,
323
–
25

vegetable mafé,
317
–
18

Sticky buns, cinnamon walnut,
180
–
82

Stitt, Frank,
195

Stockbridge Summer Snack (menu),
57

Stone-ground cornmeal,
15
,
134
–
35
,
154
,
350

Strawberries, in Aphrodite butter,
139

Streusel:

muffins, blueberry-walnut,
133

rich cinnamon-nut crumble-bumble,
137

sweet-hot cheese, topping,
128

topping,
138
–
39
,
142
–
43

Stuffings:

dressings vs.,
283

kush,
274
–
75

see also
Dressings

Succanat,
356
–
57

Sugar,
34
,
356
–
57

Sugaring-Off Supper, A (menu),
54

Sugg, Redding,
183

Sunflower, Mississippi, spoonbread, Craig Claiborne’s,
188
–
89

Sunflower Supper (menu),
188

Sunlight-on-Snow Southwestern–style Winter Lunch (menu),
284

Sweet and sour cabbage soup, Romanian–style,
270
–
71

Sweet cream and honey cornbread,
47

Sweeteners,
34
,
39

see also
specific sweeteners

Sweet-hot Aztec two-steps,
143
–
44

Sweet-hot cheese streusel topping,
128

Sweet maple-glazed almond drop scones,
154
–
55

Sweet milk.
See
Milk (sweet)

Sweet potato muffins, neighborly,
142
–
43

Sweet-salty glaze,
178

Sweet-savory cornbread dressing,
279
–
81

Swift, Jonathan,
258

Swiss cheese, in good earth frittata,
261

Sylvia’s Ozark cornbread,
18

Syrups:

apple cider,
44
,
346

orange-honey,
106

T

Tahini-lemon-tamari dressing,
300
–
301

Tassajara Bread Book
(Brown),
48

Tausend, Marilyn,
91

Teague, Sylvia,
18
,
19

Tempeh (smoked):

eggs Eureka,
264
–
65

new day Connecticut–style cornbread pudding,
285
–
86

savory cornbread dressing with,
278

Tennessee cornbread, Patsy Bruce’s,
23
–
24

Tequila-chocolate sauce, hot hot,
333
–
34

Texas hush puppies,
248

Texas-via-Vermont Mexican cornbread, Jane’s,
71

Tex-Mex cornbreads.
See
Southwestern cornbreads

Tex-Mex in the Green Mountains (menu),
309

Thanksgiving on the Hill (menu),
303

Thinbread, corn, with olives, walnuts, feta, and sun-dried tomatoes,
106
–
9

“Thirded” colonial cornbread,
42
–
43

vegan,
43

Tisdale, Sallie,
238

Toasted sesame.
See
Sesame

Tofu:

arepas with, Leyla’s,
100

Brattleboro baked beans borracho,
311
–
13

Togus bread,
61
–
62

Tolers’ Southern cornmeal pancakes,
211

Tomatoes:

cornbread salad, Patsy’s,
272
–
73

golden gazpacho,
266
–
67

stuffed with kush,
275

sun-dried, corn thinbread with olives, walnuts, feta, and,
106
–
9

vegetable mafé,
317
–
18

Torres, Leyla,
99
,
100
,
101
,
322

Tortilla presses,
86

Tortillas, corn,
85
–
88

equipment for,
86

masa harina in,
85

recipe for,
82
–
84

serving and reheating,
86
–
87

Truman Capote’s family’s cornbread,
13
–
14

Turbinado,
357

Turnip, in vegetable mafé,
317
–
18

Twain, Mark,
7
–
8
,
27
,
31

Two grandmas’ creamed corn cornbead,
28
–
29

“Two Happy Lovers” (Neruda),
153

U

University of North Carolina Press,
195

V

Vasquez, Maria Petra,
91
,
92

Vegan cornbreads:

“all that jazz” soul food,
29

“thirded” colonial,
43

Vegans, substitutions for,
347
,
351
–
53
,
357

Vegetable mafé,
317
–
18

Vegetarian Hearth, The
(Goldstein),
343

Vermont maple-sweetened cornbread,
54

Vinaigrette, apple cider syrup,
299

Virginia–style plantation spoonbread, rich,
192
–
93

W

Waffles:

“last rows of summer,”
223

toasted sesame multigrain,
220
–
21

Waffle World Extravaganza (menu),
222

“Walls of Corn” (Allerton),
143

Walnut(s):

black, dried cranberry corn muffins,
140
–
41

blueberry streusel muffins,
133

cinnamon sticky buns,
180
–
82

corn thinbread with olives, feta, sun-dried tomatoes and,
106
–
9

toasted, slipperdowns with,
146

Wanda’s soft corn crepes,
234

Washington, George,
202

Waterfall Hollow Farm, Berryville, Ark.,
24

Watkins, Patsy,
72

Weedon, Captain John,
228

Wenonah Faye’s mama’s “plain bread” (corn pone),
29
–
30

Wheat gluten,
159
–
60
,
353

When David and CD Got the Storm Windows Up (menu),
70

White, Cheri,
330

White beans, in caldo verde,
318
–
21

Whitecap flint,
230
–
31
,
350
–
51

White cornmeal gems,
149
–
50

White cornmeal griddle cakes, old Alabam’,
209
–
10

Whitehead, Jessup,
148
,
214

White River Cornbread,
25
–
26

Wholesome ginger-pear muffins with lemon glaze,
130
–
31

Whole wheat (flour):

anadama bread, Diane’s Gap Mountain,
165
–
66

Boston brown bread, classic,
62
–
63

corn bread, herb-scented,
166
–
68

cornflake maple molasses bread,
168
–
70

glazed maple cornmeal rolls,
176
–
79

land of milk and honey custard-layered cornbread,
48

“last rows of summer” waffles,
223

macaw muffins (for parrots),
115
–
16

macaw muffins (for people),
114
–
15

masa bread,
170
–
72

multigrain pancakes, Ned and Crescent’s favorite,
205
–
8

native harvest bread,
172
–
74

New England rye’n’injun,
162
–
63

“thirded” colonial cornbread,
42
–
43

toasted sesame multigrain pancake mix,
212
–
13

togus bread,
61
–
62

Wickham, Christy,
339

Wickham-Beaird, Suzanne,
97

Wild rice:

corn slipperdowns,
145
–
46

Midwest harvest sweet-savory dressing,
281

Wiley, Bell Irvin,
10

Winslow, Edward,
40

Woolcott, Imogene,
51

Writing Past Dark
(Friedman),
308

Y

Yankee Cookbook, The
(Woolcott),
51

Yankee cornbreads.
See
Northern cornbreads

Yankee “spider” cornbread with custard layer,
50
–
51

Yeast:

methodology for,
358

nutritional,
358

types of,
357
–
58

Yeasted cornbreads,
159
–
82

anadama, Diane’s Gap Mountain,
165
–
66

broa (Portuguese cornbread),
103
–
4

cinnamon walnut sticky buns,
180
–
82

cornflake maple molasses,
168
–
70

glazed maple cornmeal rolls,
176
–
79

herb-scented corn-whole wheat,
166
–
68

maple cornmeal butterhorns,
182

masa,
170
–
72

native harvest,
172
–
74

rising dough for,
175

rye’n’injun, New England,
162
–
63

Sambuca, à la Carol Field, glorious,
174
–
76

Yoho, Max,
74

Yucatán Sundown (menu),
92

Yucca (manioc or cassava):

chicken “Saturday sancocho,” Leyla’s,
322
–
23

sancocho, Dragon–style,
323
–
25

Z

Zolotow, Charlotte (née Shapiro),
52
–
53

Zuni,
229
,
349

Crescent Dragonwagon is the James Beard Award–winning author of seven cookbooks, including
Dairy Hollow House Soup & Bread Cookbook
,
Passionate Vegetarian
, and, most recently,
The Cornbread Gospels
. She is also a contributing editor to
Relish
magazine and has appeared on
Good Morning America
,
Today
and NPR’s
The Splendid Table
. She lives, grows, and cooks her beans on a farm in Putney, Vermont.