Here’s my menu for our dinner this evening: roast chicken, sweet corn spoonbread, sweet potatoes braised in maple syrup, peas with mushrooms and ham, and for dessert chocolate haupia pie. That’s a Hawaiian thing. Basically, chocolate-cocoanut pudding topped with cocoanut pudding topped with whipped cream and served in a pie crust.
I could probably feed 10 people with what I’m making although it’s just the two of us. Y’all are welcome.
Love cornbread. Have a recipe that falls on the sweet side rather than on the savory side. However, little experience with spoonbread. If you have time and don’t mind sharing, would like recipe. (We cooked for the 80 people at our Easter vigil service last night, so our dinner was reservations at our favorite Indian restaurant.)
Steve
Back in my choir director days (when I was attending and conducting the choir for Holy Thursday, Good Friday, Holy Saturday, and three Easter services) my church had its Holy Saturday service starting at 11:00pm. It would end around 1:00am Easter morning after which my choir librarian and I cooked and hosted a midnight breakfast for the entire community—usually about 150-200 people. Quite a festive occasion but insane.
I’ll post my spoonbread recipe tomorrow.
My step father loved corn bread! I’ll be looking for that recipe. As for your Easter dinner menu – it sounded special.