Big City Grits

Watch us make this recipe: Episode Two - Cornbread Stuffing

Ingredients:

For Cornbread:

• 2 1/2 cups Cornmeal
• 1 1/2 cups Flour
• 5 teaspoons Baking Powder
• 6 tablespoons Sugar
• 1 1/2 Salt
• 2 cups Buttermilk
• 4 Eggs
• 6 tablespoons melted butter

For stuffing:

• 4 hard-boiled Eggs
• 4 sprigs of Thyme, chopped
• 4 sprigs of Rosemary, chopped
• 4 sprigs of Sage, chopped
• 3 gallons of Chicken Stock (homemade or store bought)
• 1 can Cream of Chicken Soup
• 1 stale baguette
• 1 white onion
• 2 sticks of butter

Directions:

1. Bake Cornbread: Combine 1 and 1/2 cups flour, 2 and 1/2 cups cornmeal, 5 teaspoons baking powder, 6 tablespoons of sugar, 1 and 1/2 teaspoons of salt. Mix 2 cups of buttermilk, 6 tablespoons of melted butter, and 4 eggs into the dry mixture. Gently Combine. Bake at 350 for 30 minutes.

2. Break-up cornbread and and baguette and combine in a mixing bowl.

3. Melt 2 sticks of unsalted butter and saute desired amount onions until translucent. 

4. Combine bread and sauteed onions. Mix in 1 gallon of chicken stock, chopped herbs, boiled eggs, and half can of cream of chicken soup.

5. Pour into baking dish. Bake covered at 350 for 45 minutes, uncover for last 15 minutes.

Merry Christmas, Happy Holidays, and my cornbread bless us.

xxoo

Carrie

Carrie Crowell’s Coconut Cake

Adapted from recipes by my grandmother Carrie Cash and my sister Hannah Crowell

Watch us make this recipe: Episode One - Coconut Cake

Ingredients:

• 3/4 lb of softened unsalted butter
• 2 cups sugar
• 5 eggs
• 2 teaspoons vanilla 
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 cup milk
• 4 ounces shredded sweetened coconut
• 1 can crushed pineapple, drained

Frosting:

• 1 lb cream cheese
• 1/2 lb softened unsalted butter
• 1 lb confectioner’s sugar
• 1 teaspoon vanilla

You will also need:

• 1 can of sweetened condensed milk
• 1 can leche de coco (coconut milk)

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans 

Cream together the butter and sugar until smooth.  Add the eggs, one at a time. Add the vanilla.

In a separate bowl, mix together dry ingredients, and then add the mixture, and the milk, to the batter. Add shredded coconut.

Pour the batter into the pans and bake for 45 minutes. Let cool.

Once the cakes are cool, use a fork to make 15-20 holes in both cakes. Pour the condensed milk evenly on both cake, and let it soak into the cake. Repeat with the coconut milk.

Prepare frosting by mixing together cream cheese, butter, confectioner’s sugar, and vanilla. Add coconut at the end, or you can choose not to add it to the frosting and simply pat it on top of the cake once it is frosted.