Nashville, TN – As the days shorten and cool, those hearty soups and stews start sounding good again.
“There may be no other meal that folks look forward to more in the fall than that first big pot of chili and a skillet of hot cornbread,” observes Martha White® baking expert, Linda Carman. “Chili and cornbread are both easy to make and fun to serve on a lot of different occasions – a family supper, tailgate outing or a casual get-together with friends.”
Nashville, TN – When farmer’s markets and road side stands abound with fresh vegetables, we rush to take advantage of the season’s bounty while it lasts.
“Southerners are so fond of fresh vegetables that all-vegetable meals are often served in the summer,” says Martha White® baking expert Linda Carman. “And although we can do without meat, a skillet of crisp brown cornbread is a must.”
Cunningham, TN – On Saturday, February 25th from 5:00pm to 7:00pm, the Cunningham Volunteer Fire Department held their Annual Chili Supper at Montgomery Central Middle School. Over 400 people were served chili, cornbread, and dessert by volunteers.
Martha White® Announces Call for Entries for the 17th Annual National Cornbread Cook-Off for a Chance to Win $5,000
Nashville, TN – Warm up your skillets! In honor of their commitment to preserve the celebration of all Southern food, Martha White® and Lodge® Cast Iron are once again searching the nation for the best original main dish cornbread recipes in the 17th Annual National Cornbread Cook-Off.
Now through February 28th, 2013, fans can submit an original main dish recipe prepared with at least one package of Martha White Cornbread Mix and cooked in Lodge® Cast Iron cookware. Ten finalists will be selected to compete during the National Cornbread Festival® and the Grand Prize Winner will receive a $5,000 cash prize.
Nashville, TN – No matter what you call it, dressing or stuffing is a revered holiday tradition all over the country.
“What you call it and whether it’s made with bread or cornbread is probably dictated by family tradition and where you grew up,” said the Martha White® baking expert Linda Carman. “Southerners generally call the famous accompaniment dressing, not stuffing, and prefer to make it with cornbread and bake it in a pan alongside the turkey.”
Nashville, TN – “Whether it’s a pan of hot biscuits, a skillet of cornbread or crusty Focaccia, even the simplest meals take on a special style when served with homemade bread,” says Martha White® baking expert, Linda Carman.
Focaccia, the popular Italian flat bread, pairs especially well with salads and soups, or may be served with cured meats, olives and cheeses.
Nashville, TN – Summertime evokes charming images of long, peaceful days relaxing in sun-dappled shade, but the reality is that summer usually has more crazy days than lazy ones.
All we can hope to do is carve out a few periods of calm and tranquility to enjoy with family and friends. A casual dinner party with a few close friends or a special family supper can be a brief summer retreat.
Cunningham, TN – The Cunningham Volunteer Fire Department held their 12th Annual Chili Supper at Montgomery Central Middle School Saturday, February 25th. From 5:00pm until 7:00pm, volunteers served chili, cornbread and dessert to over 300 people.
Nashville, TN – A big bowl of hearty soup for supper is a comforting and satisfying way to end the day. But to complete the meal, nothing goes with soup better than cornbread. You almost can’t go wrong with your favorite cornbread – a cast iron skillet full of hot cornbread, tender corn muffins or crispy corn sticks.
“However, sometimes we forget that you don’t even have to heat up the oven to have delicious corn bread,” observed the Martha White® baking expert Linda Carman. “Corn cakes are quick and easy to make. All you have to do is stir up the batter and bake on a griddle or in a skillet like pancakes.”
Nashville, TN – From cornbread to collard greens to pimento cheese, the Southern Foodways Alliance at the University of Mississippi celebrates and nurtures the passion for Southern food, cooks and producers.
The 14th annual Southern Foodways Symposium explored the history and current state of agriculture in the Cultivated South, since agriculture has driven the Southern economy for much of the region’s history.
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