Cornbread: A cool-weather staple

Make this quick and easy side to complement a variety of soups, stews, chili
and more.

By JESSIE GIRVIN

As the autumn weather brings shorter days and cooler evenings, there is something inviting about a bowl of hearty homemade soup and fresh bread after a hard day’s work. In our house, October marks the official beginning of what we affectionately like to call “soup season.”

Soup season ushers in a multitude of stews, chowders, chilies and pureed vegetable soups. It also provides ample opportunity to enjoy cornbread. There really is no better complement to homemade soup than hot, buttered cornbread.

As we dust off the soup archives and dig out the recipe cards, there is no reason to look for the cornbread recipe, because that one has been committed to memory.

Cornbread is quick and easy, it can be thrown together while the soup simmers and goes with just about any meal – soup or not. By itself, cornbread is packed with flavor, but if you’re looking for a more adventurous or sophisticated cornbread, a few simple additions make dramatic changes.

If you think you don’t like cornbread, perhaps you just haven’t found the right recipe. The key comes down to personal taste and a recipe with room for trial (and error). Some people prefer a sweeter bread, others like it spicy. Some folks like it moist and cakey, and others like it drier. Whatever your preference, roll up your sleeves, and rediscover the joy of cornbread.

The following recipe is slightly sweet and has a lighter texture. However, this recipe invites additions and changes. If you prefer a denser bread, cut the butter to 2 tablespoons and use only 1 egg. If you prefer a less sweet bread, cut the sugar down to 1 or 2 tablespoons. For a rich bacon cornbread, use hot bacon drippings in place of the butter.

For a spicier cornbread, add fresh chopped jalapenos to the batter before mixing. Adjust the jalapenos to your taste. To complement a chili, try adding 1 tablespoon of chili powder to the batter. A couple of tablespoons of fresh minced cilantro also makes a great addition.

Finally, to make a sinfully good cheesy cornbread, add about 1 cup of shredded cheddar to the batter and mix thoroughly.

All-Purpose Cornbread
1-1/4 cup plain yogurt (buttermilk makes a great substitute)
1/4 cup butter, melted
1-1/2 cups cornmeal
1/2 cup all-purpose flour
1-1/2 tsp. baking powder
1 tsp. salt
1/4 cup sugar
2 eggs

Preheat oven to 375. Melt the butter.

Mix the cornmeal, flour, baking powder and salt thoroughly. Set aside. In a separate bowl, beat the eggs, add the sugar and beat until well mixed. Add the yogurt to the egg mixture. Slowly add the dry ingredients to the wet ingredients and mix well. Fold in melted butter.

Place in 8-inch-by-8-inch pan and bake for 30 minutes. The top should be lightly browned. To avoid crumbling, allow to cool 5 minutes before serving. Can be enjoyed hot from the oven or served at room temperature.

Jessie Girvin is a freelance writer who lives in Bedford.

Local Kitchens: New Hampshire cider works

The folks at Carter Hill Orchards in Concord know a thing or two about apples. Owners Rob Larocque and his wife, Annette, have been apple farming since the 1970s. Over the years, the Larocques have expanded their orchard, adding a bakery, a country store, a children’s play area and eventually a cider press.

In 2006, the Larocques teamed up with Rick Duane of Duane Family Farms and began New Hampshire Cider Works. Using fresh, hand-picked apples straight from the orchard’s trees, the on-site cider press works through fall and into winter making delicious, local, fresh cider.

New Hampshire Cider Works sells its pasteurized cider at their country store (hot or cold) and at a handful of local retailers. They will even ship their fresh cider to your door.

However, if you want to experience cider fresh from the press, you will have to pay a visit to the orchard, since federal regulations mandate that unpasteurized cider can only be sold where it is produced. It is worth the trip.

For more information, visit www.carterhillapples.com or call 225-2625.

– Jessie Girvin

In Season: Parsnips

Don’t judge a parsnip by its funky appearance! This pale root vegetable is actually a sweet treat that is often overlooked and under-appreciated. The parsnip is a close cousin to the carrot, which is evident in its appearance and taste.

However, the parsnip is sweeter and higher in many vitamins and minerals than the more popular carrot. Parsnips are a cold weather vegetable that are dependent on the first frost to convert its starches into sugars.

Parsnips can be boiled, roasted, steamed, sautéed or tucked into casseroles. Parsnips even can be used in place of cooked carrots in almost any recipe. They pair well with dill, parsley, thyme, tarragon and basil. Parsnips can be consumed raw, but they seem to be at their best when they are cooked.

To prepare, simply peel and trim the ends, like you would any carrot. If the parsnip is on the big side, you will want to remove the woody core. To do this, cut the thick portion in half length-wise and dig out the core with a vegetable peeler (it only takes a few seconds).

To bring out the best in this wonderful veggie, try them mashed or puréed. The following recipe is quick, easy and makes a healthy side dish that goes with almost anything.

Herbed PurÉed Parsnips
1-1/2 pounds parsnips, peeled and cut into chunks
2 Tbs. water
2 Tbs. butter
2 Tbs. milk
1/4 cup minced fresh herbs (parsley or dill work well, but feel free to substitute)

Salt and pepper to taste

Place parsnips in a shallow microwave-proof bowl. Add 2 tablespoons of water and a few shakes of salt. Cover and microwave on high for 6 minutes. Mix the parsnips, recover and continue to microwave at 2 minute intervals until the parsnips can be easily pierced with a fork. Drain.

Place the steamed parsnips in a food processor or blender along with salt, pepper and butter. Purée. Add milk (or water can be substituted), purée until smooth.

Put purée into serving bowl, add fresh herbs and adjust seasoning to taste.

– Jessie Girvin