Hundreds of people wrote in to us and bragged about their mom’s cooking. But one mom from Rochester, New York stood out because her food was not only tasty, but she often cooked for about 20 to 30 people per meal. Now that’s a lot of time in the kitchen. Jackie Barnes and her mom Gladys Magee-Banks, shows how to make, a good ol’ deep-south Louisiana, seafood gumbo. Check out the recipe below.
FESTIVE SWEET CORN BREADJackie Barnes and Gladys Magee-Banks
Preheat an oven to 400 degrees. Grease an 8-inch square baking pan with butter. In a large bowl, mix together the sugar, cornmeal, flour, salt and baking powder. In a large measuring cup, whisk together the milk, honey and eggs. Stir the egg mixture into the cornmeal mixture, mixing well. Stir in the melted butter and then gently mix in the corn kernels, chili and red bell pepper. Pour the batter into the baking pan. Bake until firm, 18-20 minutes. Cut into squares and serve hot.
9123654605752693560569flour1.5cup1 1/2 cup all purpose floursugar0.25cup1/4 cup granulated sugarcornmeal0.5cup1/2 cup yellow cornmealbaking powder1tablespoon1 tbsp. baking powdermilk1.25cup1 1/4 cups milksalt0.5teaspoon1/2 tsp. salteggs2 large eggsvegetable oil0.3333333333333333cup3 tbsp. melted unsalted butter or margin (you can substitute 1/3 cup vegetable oil)honey2tablespoon2 tbsp. honeywhole corn0.5cup1/2 cup whole cornred bell pepper1 small red bell pepper, deseeded and choppedgreen chili1 small green chili, deseeded and chopped