I had the unexpected opportunity to visit my Raleigh Punks a few days back. I consider it a great year if I get to see them three times a year. Guess what? I got a bonus visit! It was a really great time of spending a few days with them. It was a visit full of really great food! I had been reading about a restaurant for several years that is listed a ‘must-eat’ restaurant in Raleigh. I told my boys and my daughter-in-law that I didn’t care what we did except we HAD to eat at “Beasley’s Chicken and Honey”.
Get there early folks. The line wraps around the block.
Beasley’s is comfort food served with sophistication. Everything is kicked up a notch. The only way to eat the fried chicken is with your eyes closed savoring every….single….bite because it will be over all too soon. The food is juicy, fluffy, crispy, gorgeous, and everything I want in life.
Chicken and Biscuit, Quiche, Chicken and Gravy, and the star of the morning…..CHICKEN AND WAFFLES! I can’t say enough about how much we enjoyed Beasley’s. If you are ever in Raleigh, run to the little corner downtown and get ‘yo self some chicken!
This past Saturday, Eric and I had no plans except to do as little as possible. I knew I was going to cook a pot of field peas and a pan of Loaded Cornbread which I am going to share with you today. We ran a few errands and were walking into the house when I noticed some movement about my head on the front porch. Of course I look up and there it was…dun dun DUNNNNNN! SNAKE!!! I began recording that ‘thing’ to send to my ballerina baby so she could see the peril her beloved mama was experiencing. And…well….just watch the video.
Did you see the danger I was facing??? I ran over Eric getting in that house. He was cool, calm and collected, me…not so much! I HATE SNAKES!
After I recovered from my harrowing ordeal, I cooked a pot of peas and made some of the most delicious cornbread.
This cornbread could also be a meal. It is filled with peppers, veggies, corn, cheese and bacon. Aaahhh, bacon, I love you so much.
Cook peppers until lightly charred. Remove from skillet.
In the same skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon and drain on paper towels. Reserve 3 tablespoons drippings in the skillet.
While bacon is frying, in a large bowl, whisk together cornmeal, flour, baking powder and salt; stir in cheese. In a medium bowl, whisk together buttermilk, eggs, and melted butter.
Spread batter into skillet.
Sprinkle with remaining vegetables, bacon and cheese on top of batter.
This cornbread is much more than bread. It is a meal, it is a gift, it is LIFE!
Take the time to bake this cornbread. It will make it to your list of regular meal rotations.
Oh yea, in case you were wondering, I sent my ballerina baby the ‘snake’ video. She texted back, “Ha ha ha Mom. Your scream was hysterical!”
Seriously, where was the love and sympathy I was craving?
Enjoy the cornbread!
Jody and Edna
*adapted from Paula Deen
- 1 cup sliced mini sweet peppers
- 1 cup sliced green onion
- 1 cup drained thawed frozen corn kernels
- 6 slices thick-cut bacon, chopped
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cup shredded cheddar cheese, divided
- 2 cups whole buttermilk
- 2 large eggs
- 3 teaspoons butter, melted
- 1. Preheat oven to 400 degrees
- 2. Heat a 10” cast-iron skillet over medium-high heat.
- 3. Add peppers, cook until lightly charred. Remove from skillet.
- 4. Add green onion and corn to skillet, cook until lightly charred. Remove skillet.
- 5. In the same skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted
- spoon and drain on paper towels. Reserve 3 tablespoons drippings in the skillet.
- 6. While bacon is frying, in a large bowl, whisk together cornmeal, flour, baking powder and
- salt; stir in 1 cup of the cheese. In a medium bowl, whisk together buttermilk, eggs, and
- melted butter. Stir buttermilk mixture into cornmeal mixture just until combined.
- 7. Reserve 3 tablespoons each of peppers, green onion and corn, and bacon. Stir remaining
- into batter.
- 8. While skillet is still hot, swirl bacon drippings around bottom and sides of skillet to coat.
- 9. Spread batter into skillet; sprinkle with remaining vegetables, bacon and remaining cheese
- on top of batter.
- 10. Bake until a wooden pick inserted in center comes out clean, about 25-35 minutes.