Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
Hands On Time:
1/4 cup shortening or butter
2 cups plain cornmeal
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
Heat oven to 350 degrees. Sift into a large mixing bowl the cornmeal, flour, sugar and salt. Combine the buttermilk and baking soda in a measuring cup, then stir into the dry ingredients until combined. Add the melted shortening from the loaf pan; stir to combine.
Place the shortening or butter in a 9-by-5-inch loaf pan. Heat the pan in the oven until the shortening is melted.
Pour the batter into the hot loaf pan and bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.
Heat oven to 350 degrees.
Sift into a large mixing bowl the cornmeal, flour, sugar and salt. Combine the buttermilk and baking soda in a measuring cup, then stir into the dry ingredients until combined. Add the melted shortening from the loaf pan; stir to combine.
Per serving: 190 calories (percent of calories from fat, 24), 4 grams protein, 32 grams carbohydrates, 2 grams fiber, 5 grams fat (1 gram saturated), 1 milligram cholesterol, 185 milligrams sodium.
There are certain foods, says Kelley Lugo, that will always make her feel "like a 10-year-old girl running free and chasing fireflies in the hot summer evenings in Franklin, Tenn.", especially the corn light bread her grandmother Marion Herd used to make.
The contributor: Kelley Herd Lugo, who was born in Biloxi, Miss., and raised in Duluth. She and her husband live in Decatur with their two children.
The story: "Every summer my younger sister Erin, cousin Jeff and I would spend a week at our grandparents house on a 60-acre cattle farm in Franklin, Tenn. ...
Dinner was always delicious. A typical meal would include pot roast with carrots and potatoes, green beans and a corn bread that Ive never had anywhere else. I later learned that she called it corn light bread. It is moister, sweeter and lighter in texture than traditional corn bread. It goes great with ... any traditional Southern main dish."
-- Susan Puckett, for the Journal-Constitution as part of the Southern Recipe Restoration Project
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