S9:E19. 05/21/2022
Cornbread, Cornbread, Cornbread, and Cornbread Salad with Josh Lowans.
We are setting the table today with cornbread. I've assembled an all-star lineup of guests today to talk about this soul-satisfying staple.
- Karen Shankles has twice won first place at the annual National Cornbread Festival cook-off. Today, she shares her recipe for Festive Good Luck Corn Bread Skillet with us.
- James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread.
- Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways.
- And “Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.
Links:
Karen Shankles: She co-owns an accounting firm in Knoxville. Here is her Linkedin link: https://www.linkedin.com/in/karen-shankles-45095054
Ronni Lundy: http://www.ronnilundy.com/
Adrian Miller: https://adrianemiller.com/about/meet-adrian/
Josh Lowans: On Instagram @joshlowans
Shannon Walker: On Instagram @newchilhoweevisions
National cornbread Festival: https://nationalcornbread.com/
Emi Sunshine (sings our theme song): https://theemisunshine.com/
Recipes:
Festive Good Luck Corn Bread Skillet. Karen Shankles shared this recipe that won the grand prize at the National Corn Bread Festival in South Pittsburg, Tennessee, in 2015. Link to Karen Shankle's prize-winning Festive Good Luck Cornbread Skillet recipe: https://www.myrecipes.com/recipe/festive-good-luck-cornbread-skillet
Corn Bread Salad:
This recipe is one that Josh Lowans shared with Amy. His wife Meagan makes this dish often for their family, and the recipe comes from her.
Ingredients:
- 1/2 pan day-old cornbread (Josh recommends using Benton's bacon lard rendered from an entire pound of Benton's bacon. Megan prefers to use Three Rivers Cornmeal)
- 2 - 3 really ripe tomatoes, diced
- 1 can of pinto beans drained, not rinsed
- Fresh corn cut off of the cob
- Shredded cheese of your choice
- Ranch dip (make your own with herbs of your choice, sour cream, and mayonnaise)
To assemble, layer in this order:
- Crumble cornbread and place in the bottom of the serving container
- Layer pinto beans on top of the cornbread
- Layer cut corn over the beans
- Layer the diced tomatoes over the corn
- Layer ranch dressing (homemade)
- Layer of bacon (use Benton's bacon if you can get it)
- Layer Cheese on the top
Tips:
- Chill for 2 hours before serving.
- Don't use pre-made ranch dressing; it is too runny. Instead, Josh Lowans recommends using ranch dip and making your own. He suggests making it thick so the cornbread won't become soggy.
- This salad looks pretty in a clear glass serving container.
Homemade Ranch Dressing -
There are countless recipes for homemade ranch dressing. Ingredients are Mayonnaise, Buttermilk, Sour Cream, Black Pepper, Salt, Garlic, and Onion; options include parsley, chives, and dill.
