Here’s Johnny

State night is back! This week Miss A is taking us to Utah. Utah has to be one of the most beautiful states Mike and I have ever seen. We spent a few days touring its many national parks on one of our cross-country trips before the kids were born, so we were happy to revisit some of those memories.

Surprisingly though, it was hard to find traditional recipes from the Beehive state. The state fruit is the cherry, but we covered those in Michigan; the state historic vegetable is the sugar beet, and you know how we feel about those (if you don’t here’s a refresher); and the state snack is Jell-O, but well, after Lisa’s post on its mystery ingredients, we can’t bring ourselves to eat it. Then we came across several recipes for the Mormon Johnnycake – done deal. We can do that and it just so happens it was a good match for a Nicaraguan dinner we’ll share later this week. Continue reading

About these ads

Any Way You Want It

I doubt that Journey was referring to Cornbread in their 1980 hit. 

Just look at that hair! I love it! LOL.

But back to cornbread. Cornbread is one of those dishes that you can easily customize to suit your own tastes. Personally Mike and I prefer it spicy and cheesy, but the kids aren’t big fans of heat. So while we were in Maine we created a version that they would find more appetizing.

This recipe is a blend between one that Greg over at Rufus’ Food and Spirits Guide created a few weeks back, and a the version that Mr. N and I made at his cooking class back in June. We started by mixing all the dry ingredients in one bowl – corn meal, flour, sea salt and baking powder. Then we mixed all the wet ingredients in another bowl – honey, eggs and buttermilk. Next we made a well in the dry ingredients, poured the wet ingredients into the well and combined.

For our “custom” ingredients we used what we had on hand, frozen corn kernels, Vermont two-year aged Cheddar cheese and chives.  Continue reading