I have a terrible habit of never eating much at these events because I’m too busy talking but I heard wonderful things about the cornbread and was asked to track down the recipe. Thanks to Mary King for sharing…..and always being at our shows and standing around looking elegant.

Makeover Favorite Corn Bake
from Healthy Cooking August/September 2008/now on Taste of  Home’s website

• 1 cup all-purpose flour
• 1 cup cornmeal
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 cup (8 ounces) reduced-fat sour cream
• 1/4 cup unsweetened applesauce
• 1/4 cup butter, melted
• 1 can (15-1/4 ounces) whole kernel corn, undrained
• 1 can (14-3/4 ounces) cream-style corn

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, sour cream, applesauce and butter. Stir in corn. Stir into dry ingredients just until moistened.
• Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a thermometer reads 160°. Serve warm. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving equals 211 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 395 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Mary said:

We follow the instructions exactly, using the “polenta style” cornmeal they have at Common Ground Food Co-op, which I think is coarse ground. The fine and medium cornmeals just don’t taste as corn-y. Oh, and tell Ernie he’s an awesome pit master, because the pork could’ve given Black Dog’s a run for it’s money.

And believe me I DID pass along her compliment to Ernie because he deserved it. He did around 20 lbs of pulled pork….had the grill smoking away early both Friday and Saturday mornings…

Our beloved Nick Rudd liked the mustard sauce and I gotta say I really love it too. It’s the easiest thing in the world and I don’t think I’ve posted it yet.

Sweet Mustard Barbecue Sauce
by John Currence, from Food & Wine, July 1999

2 cups yellow mustard

3/4 cup light brown sugar

1/4 cup strong brewed coffee

2 tablespoons honey

1 tablespoon unsulphured molasses

1 tablespoon liquid smoke

2 teaspoons Worcestershire sauce

2 teaspoons Tabasco sauce

You just pour it all in a pan, bring to a simmer and you’re done. I think I used more coffee than it calls for, I DID use the liquid smoke and I think I used Sriacha instead of Tabasco because that’s what I had. I’ve found that a squirt or two of this with some vinegar and oil makes a wonderful vinaigrette!

And because I have no pictures of the food I’ll instead leave you with some of my favorite Love In A Mist. It reseeds every year and sometimes pushes other things out of the way but I love it’s feathery greens, blue petals and funny little seeds pods…..

Oh….and in the happy accident vein….I never could have imagined how beautiful lacinato kale would look with Queen Anne’s Lace!

And no, I don’t know why the spacing is screwed up….sorry….