Monday, February 1, 2010

Thursday Night Dinner For Youngest Hawthorne.

The other night, I told Youngest Hawthorne I was cooking a London Broil for dinner. London Broil is one of his favorite meats. What else would Master Hawthorne like? Cornbread. Not a prob.
I started out with about 2 TB of Crisco Melt it.
The Rest of the Ingredients for Rosie's Cornbread: Mix: 2 cups corn meal 2 tsp baking powder 2 cups milk (If you have buttermilk, use it.) Pour in melted Crisco. Add: 2 eggs 1 can corn, drained Toppings: cheddar mozzarella jalapenos tomato onion
The batter: Cornmeal, baking powder and milk. Add in 1 tsp salt.
Pour in hot Crisco.
Add in eggs.
Corn. Preferably, more drained.
Mr. Hawthorne's pickled jalapenos on the adult side.
Pile on some sliced tomatoes and onions. Adult side.
Strategically place cheddar and mozzarella cheeses.
The cornbread went into a 350 degree oven for about 40 minutes. Check it at 30-35 minutes.
This is my rather well-aged London Broil. I meant to cook about 3 days ago but didn't. It is marinating in freshly ground salt and pepper, onion powder, granulated garlic, soy sauce, and Lea & Perrins.
Mr. Hawthorne seared the London broil on each side for about 2- 2 1/2 minutes. Then he put in into a 400 degree oven for 3-4 minutes. Cover and let sit.
Cornbread, rare slices of London Broil, Mr. Hawthorne's peas and mashed potatoes.
Rosie's Moreovers: For breakfast the next morning, slice the cornbread and saute in unsalted butter until golden on each side. Serve with homemade salsa. Or do as Mr. Hawthorne remembers from his childhood: Dip the corn bread in buttermilk.

1 comment:

Anonymous said...

My Dad always dipped his cornbread in milk or buttermilk. Your's looks delicious. I have to try your recipe.