O'Donnell's Corn Bread

 I once served with a unit in Alabama. The Capt told me beans were an excuse to eat Cornbread and Pepper Sauce. After he tasted my Cornbread he said, he did not an excuse to eat Cornbread.

O’DONNELL’S CORNBREAD

As pictured it was baked in a skillet in the conventional oven.

1 cup of self‑rising cornmeal

1 cup of baking mix

1 small can of evaporated milk

1 egg

a little water

1/2 cup of Honey

Pre-heat Dutch oven.  Mix all ingredients well.  Add water as needed to make a thick smooth batter.  Pour into a prepared Dutch oven.  Bake 20‑24 minutes or till golden brown on top.  (Bake at 400 Degrees in a regular oven for 15‑20 minutes) This recipe makes a enough batter for a 10 inch skillet. if you were to bake it in the oven.  To make ever larger batches increase the amount of each ingredient in incre­ments of one half except for the egg.  Add an additional egg for each whole cup of cornmeal used.  Variations with onions, peppers and cheese or anything you like are possible using about 1 cup of the additive per cup of cornmeal, and increasing the water used.

You can get a copy of my Cookbook "O'Donnell's Kitchen" at Amazon.Com.
 Here's the link: https://tinyurl.com/y8txddbt

Next time O'Donnell's Biscuits

My Award Winning Corn Beef & Beans

Last year at the Wauconda Civil War Reenactment they held a Camp Cooking Contest.  First Prize was $100.  This Beef & Beans recipe took First Prize.  That is way I call it "Award Winning."

The recipe it a take off from a Newfoundland recipe for Salt Beef and Beans. Try getting Salt Beef in the US. So I made it with the closest thing I could find Corned Beef.

O'Donnell cooling Beef & Beans

O'Donnell's Corned Beef & Beans

Ingredients

• 1 lb. Great Northern Beans
• 3 lb. cooked corned beef, cubed into bite sized pieces
• 1- Large onion
• 1 cup shredded carrot
• 1/2 cup finely chopped celery
• 8 cups (64oz) beef stock or broth
• 12 oz. Irish Stout Ale
• 2 bay leaves
• 4 tbsp. butter
• 2 cups finely shredded cabbage
• Salt and Pepper to taste

Cooking Directions

1. Rinse and sort the dry beans. Check for any unwanted debris and discard.
2. In a large pot, layer rinsed beans, onion, carrot, celery, bay leaves, and pour beef stock & beer over everything. Make sure all are covered by the liquid.  Add more broth and beer so are well covered.
3. Bring to a boil, then simmer until beans are tender.
4. When the beans are almost done cooking, in a large skillet brown corned beef pieces in butter. Add to bean pot when finished.
5. Using same pan, sauté the cabbage for 5 minutes. Add to bean pot.
6. Stir to combine everything and simmer for (at least) 1 more hour before serving. You can keep this on warm for several hours until ready to serve. Salt and Pepper to taste when serving.  Serve with Cornbread.

  You can get a copy of my Cookbook "O'Donnell's Kitchen" at Amazon.Com.
   Here's the link: https://tinyurl.com/y8txddbt