Summer is my favorite time of the year. In the South, I know we can become drenched in humidity but I really think that is a trade off for the idea of not having to bundle up in a coat to go outside. One of my favorite things about summer is the vegetables. I subscribe to a blog by another North Carolina resident, Arthur, and he is preparing his vegetable garden. Just reading about the preparation makes me think of the wonderful summer tomatoes, cabbage, zucchini, cucumber, peppers and I could just go on and on. Here is a link to Arthur’s blog and I think you will enjoy it: http://arthur-in-the-garden.com/
I think corn bread served with fresh vegetables is just the perfect addition to a wonderful summer meal. I saw the recipe I am sharing with you today and it is from the cookbook, the Gift of Southern Cooking by Edna Lewis and Scott Peacock. In the introduction to the recipe they mention other recipes in the cookbook that would be great with the corn cakes. Unfortunately, I chose this cookbook from the library and did not save the recipes they referred to. However, I think the comments just prove that homemade corn bread will go with just about anything. I think you can substitute store bought baking powder for the homemade that is referred to in the recipe.
I am aware of the Southern tradition of serving corn cakes made out of corn meal with cane syrup; however, I have never tried it. It does sound good and especially if you are having breakfast for supper. I love to do that sometimes.
I love to plant flowers in the Spring and Mr. D and I worked in our yard on Saturday and moved some plants and shrubs around that needed to be divided or would thrive in a different area of our yard. We don’t garden at all but we certainly enjoy going to the Farmer’s Market and buying all the wonderful bounty of fruits and vegetables of Summer.
Thanks for stopping by.