Ghosts and goblins, mummies and monsters! Oh my!

Halloween is upon us and the kids-both big and small- are over the moon with excitement. Where I live is ground zero for Halloween fun. Every house is decorated with cobwebs, ghosts, skeletons and ghouls; fabulously carved jack-o-lanterns glow on every stoop; and the whole town has a Mayberry meets Tim Burton feel. It is just the best.

It comes as no surprise then that the Trick-or-Treating is extraordinary here. The homes are close enough together that enormous bounty is possible if you are motivated. And, I don’t know about you, but nothing gets me motivated like the promise of a Butterfinger or a Snickers bar! Huge packs of children in costumes wander the streets from dusk on and choruses of ‘Trick or Treat” and “Thank you” can be heard wafting down the block. And, because it is a small town where everyone knows their neighbors, it is very safe.

But, man cannot live on Butterfingers and Snickers alone! And so, real food has to enter the equation somewhere. I don’t even try to make the kids eat something real…they are too excited. We stick to pizza before Trick-or-Treating for them. But for the adults, a big pot of chili, cornbread and a glass of wine hit the spot after the candy hunt. And, while the chili is fun- with it’s various add ons- it is always my cornbread that takes center stage. It is packed with stuff- not unlike a Trick or Treat loot bag- and the mix of flavors, colors and textures surprises and delights even the most skeptical diner.

So Happy Halloween! I hope your night is filled with ghoulish thrills and delightful treats! If you have an extra minute or two during your day, make some cornbread too…it’s almost as good as that Snickers bar!

Caroline’s Corn Bread

¾ c cornmeal
1 ½ c flour
¼ c sugar
1 ½ t baking powder
½ t baking soda
1 t sea salt
1 c grated cheddar
3 T minced red pepper or jalapeno if you want it spicy
3 scallions, white and light green parts only, minced
½ c canned corn, drained
¼ c cilantro, chopped
1 c buttermilk
4 T butter, melted
2 eggs

Preheat oven to 400
Butter a 13”x9” casserole.
In a medium bowl, mix dry ingredients together.
In a large mixing bowl whisk wet ingredients.
Add cheddar and vegetables to wet ingredients. Mix to combine.
Stir in dry ingredients until just moistened.
Bake for 20-25 minutes until top is beginning to brown and a toothpick comes out clean.

One Comment

  1. Linda Gray
    Posted October 31, 2010 at 6:01 pm | Permalink | Reply

    Hi Caroline!
    I’ve been reading about Roussillon and thinking of your trip there in 1986!

    We are still in Vermont. How are you doing?

Post a Comment

Required fields are marked *


%d bloggers like this: