The Frugal Musician picks a grand supper

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I thinned my turnips yesterday and was delighted to discover succulent tiny fruits underneath the ground. I have great hope my turnips will indeed survive my insecticide-less garden. I did have to spray hot sauce and water on the turnip leaves about a week ago to discourage some little bug that was having a holey field day.

I brought my thinnings in and gave them a good dunk in some soapy water and toss them into an iron skillet with a tiny bit of olive oil to cook. I snipped the tiny turnips into the mix as well.  I gave them a nice dose of water occasionally and a nice splatter of apple cider vinegar at the end of cooking. Because the greens were young, I only cooked for 15 minutes.

Cornbread. I love it. I cannot make it. My mama makes the BEST cornbread in the world. It is a FLAT cake, crisp on the outside and perfect on the inside. She kept telling me she makes it with just water and cornmeal, a fact I have always had trouble believing. Mama wasn’t available to chat me through the cornbread process, so I went online and found recipes for Hot Water Cornbread.

The following recipe makes a small skillet of cornbread. Keep the corncake as thin as possible. If this is over a half-inch thick, the middle will not cook in the skillet.

1/2 cup yellow cornmeal, 2 tbsp flour, 1/4 tsp baking powder, 1/2 tsp salt, enough boiling water to make the mixture like thick soup. Mix everything together and pour into a small iron skillet coated in hot oil. I used a tsp of oil and wiped it around the skillet and this was just enough. When you’re cooking this think PANCAKE and you’ll know when to turn and cook the other side. I let my cornbread cook on med low heat for about 15 minutes. You really have to watch it.

My meal was scrumptious. I LOVE eating from my backyard. How about you?

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