Shannon here: Candace West shares a recipe for cornbread, the love language in her family. Comment or answer the question in any post dated April 7 – 10. Deadline: April 18th, 11:59 pm central time. Here’s Candace:
Cornbread is my family’s love language. Honey, if you’re sick, a little cornbread with that soup will cure what ails
you. If you’re tired, hurt, or heartbroken, a slice of cornbread with a cold glass of milk is a balm for the soul.
In my latest release, Valley of Shadows, you’ll find my characters eating cornbread a few times. You see, I couldn’t even leave it out of a romance! Besides, what is romance without cornbread?
Southerners love their cornbread, and they’re always trading recipes (not Granny’s top-secret one) for new ways of making it. I hope you’ll try the one I’m sharing today. I clipped it from Life in the Delta magazine.
Roy Lee’s Tomato Cornbread
1 pan of cornbread, crumbled
1 can (plus some if needed) chicken broth
1 cup chopped green onions with tops
1 tsp. black pepper
1 tbsp. sugar
3 heaping tbsp. butter (We gotta have butter)
2 ½ to 3 cups very ripe tomatoes, peeled and chopped. (Or like me, just get the canned ones. I know, I know…someone’s mammaw just turned over in their grave. I plead forgiveness. No one else has to know.)
Put crumbled cornbread in a large bowl. Add chicken broth. It should be moist but not soupy. Add onions, pepper, sugar, butter, and tomatoes. Mix together and put into a greased pan. Cook at 350 degrees until brown. When it’s done, the consistency will be more like dressing than cornbread. Yum!
About Candace: Candace West was born in the Mississippi delta to a young minister and his wife. She grew up in small-town Arkansas and is a graduate of the University of Arkansas at Monticello. When she was twelve years old, she wrote her first story, “Following Prairie River.” In 2018, she published her debut novel Lane Steen. By weaving entertaining, hope-filled stories, Candaces shares the Gospel and encourages her readers. She currently lives in her beloved Arkansas with her husband and their son along with two dogs and three bossy cats. Learn more & connect:
Candace’s Newsletter Candace’s Facebook Candace’s Instagram
About the book – Valley of Shadows:
Forgiving is far from forgetting.
Lorena Steen gave up on love years ago. After arriving at Valley Creek to visit her daughters, she stumbles first thing into Earl, the husband who abandoned her.
As for Earl, facing Lorena while fighting his own demons tempts him to flee town. How can he rebuild a relationship with his daughters and cynical neighbors when guilt shadows every step?
While the storm brews between them, another storm descends on Valley Creek. Will a ghost town stand in its wake?
But then the townsfolk devise a plan. All they need is a former concert pianist and violinist. A wife and husband estranged.
Can Lorena and Earl set aside their feelings to rescue a community? Even though it sweeps them back through valleys best forgotten? Especially when a forbidden love claims his right to win Lorena’s heart?
Can’t wait for the drawing or worried you won’t win? Want the whole series?
Get your copies now! Lane Steen – Amazon Valley of Shadows – Amazon
Question for Readers: What is your family’s love language food?
Come back April 14th for Jill Lynn!
meatloaf
The Pioneer Woman has a meatloaf recipe that is my go-to!
chicken and dumplings , homemade vegetable beef soup w/mexican cornbread
You had me at chicken and dumplings!
Cornbread and tomatoes sounds icky to me.
My husband’s favorite meal is spaghetti. I love Mac and cheese.
I don’t really think my family has a love language food, they like anything set in front of them, lol! But I love showing love to my family by baking something sweet 🙂 I have a new recipe I want to try this weekend called “Pinapple Million Dollar cake” that Shannon shared on her blog the other day. It sounds SO yummy, just what our family needs to cheer up with in these challenging times!
By the way, I think cornbread is best homemade! I have a recipe in my very old Better Homes & Gardens cookbook that I use when I make it. I discovered Bob’s Red Mill course ground corn meal that makes it so, so good!! I like to serve it with chili or ham & bean soup. Now I am hungry, lol! I will have to write down this recipe for the tomato cornbread to try one of these days 🙂
Hi Trixi… Love your name by the way! That desert sounds scrumptious. And I’ll have to check into that cornmeal. I bet it’s so good! I love cornbread with chili. Hope you enjoy the recipe!
Believe it or not, it’s really good. I love pasta period! Thanks for stopping by, Linda!
Believe it or not, it’s really good. I love pasta period! Thanks for stopping by, Linda!
My family will eat just a out anything so as long as I feed them, it’s all right. I’m not sure they have a favorite but I haven’t made lasagne in a long time, maybe that’s their love language food. I don’t think I would enjoy cornbread and tomatoes, although I DO make my cornbread homemade.
We make our cornbread homemade too. Nothing beats homemade! Our family loves lasagna…or any kind of pasta. Glad you stopped by, Perrianne!
Home made chicken noodle soup. I like the tiny noodles.
We have a really good homemade chicken noodle soup recipe. Hits the spot! Thanks for stopping by, Paula!
My family of origin loves homemade rolls! I’m from northern Missouri and we don’t like chicken and dumplings or southern cornbread! Give me Jiffy cornbread!
I love homemade rolls and bread too. My husband’s grandmother makes yeast rolls that melt in your mouth! Glad you stopped by, Joan!
My husband loves cornbread but I’ve never had tomato cornbread. Most of the time it is either baked or fried but I also make Broccoli Cornbread and it is very good with Pinto Beans!
I’ve never heard of tomato cornbread, and I’m a Southerner! Thanks for the recipe. I’ll be trying it!