the night before.

Remember when you'd come home for Thanksgiving during those blessed college years (and for many adult years after?)  The Wednesday night before, you'd meet up with all your old high school friends at a local bar, have a few beers,  listen to a live band, and catch up with everyone.  I'm not sure what, but something's stirred up a little bit of nostalgia in me for those simpler days.  Perhaps it's the infiltration of Facebook and the fact that I now "see" all my old friends on a weekly basis.  (Oh, who am I kidding? A daily basis!)  Or maybe it's that fact that Thanksgiving is actually a lot of work, and even though I really love to cook, it can be a tad overwhelming. (Everyone should go thank their mothers right about now.)

me in my junior year of college

Anyway, anybody (local) going to Hennesey's tonight?  If you are, would you have a beer for me and touch the Vic's sign too?  Thanks!

Debbie's "The Best You Ever Did Taste" Cornbread
1 cup flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 tablespoons baking powder
1 (15 ounce) can creamed corn
4-6 ounces chopped green chilies (from a can)
1 cup butter (that's right, ONE CUP! guess it should be called corncake, not bread)
1 1/8 cup sugar (again, corncake.)
1 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
4 eggs
1 tablespoon vegetable oil


Preheat oven and a 12 inch cast iron skillet at 300 degrees.


Mix flour, cornmeal, salt, baking powder and set aside.  Melt butter and combine with sugar, corn, and chilies. Mix to combine.  Add eggs, one at a time, and mix until well blended.  Add cheeses and fold in flour mixture until mixed well. (Lumps are okay.)  Remove skillet from oven and evenly coat with oil.  Pour in batter.  Bake 1 hour or until done.

Now you are asking yourselves "Why is she posting this recipe here?  Makes no sense."  But that's where you'd be wrong.  Because baking this bread IS what I'm doing the night before Thanksgiving.  And actually I should be making it the night before the night before Thanksgiving.  Or even the night before that, because this really should sit out for a few days before using it to make the most incredibly scrumptious sausage-cornbread stuffing you ever did taste. I'll be posting that recipe on Friday for Pretty Mommy's Holiday Recipe Exchange.   You can make it for that other holiday, you know, the one we've all already started indulging in.