MARGARET'S SKILLET SPOONBREAD

BE SURE TO READ EARLIER POST: "A TRIBUTE TO MARGARET"
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MARGARET RUTH RICKETTS DOUGHERTY----

When we think of the influence for good that this one woman had on the world, we are amazed. This story and the separate tribute, which you will greatly enjoy, came about like this:

Wylie Dougherty, one of our guest writers , read my "Cornbread" post, and wrote and said that I ought to have his mother, Margaret's, skillet SPOONBREAD recipe. I asked him to send it. Thinking my two cornbread recipes were the best in the world, we were amazed when we cooked Margaret's recipe and liked it SO MUCH, that we have made it five times.

Knowing a little of the history of Wylie's mother, (and she was Noel's mother also---Noel was an old '51 classmate from high school days), I thought: Any woman who could make cornbread like that, and birth and "raise" nine children, out on an isolated ranch---certainly deserves a TRIBUTE! Not only did she do all that, but spent her later years in community services of various kinds, and lived to the age of 95. 

Margaret's nine children are named here, with the eldest first: LaNelda, David, Ruth, Noel, Wylie, Allynda, Neil, Bill, and Jane. All are living, except Noel.

Mil's Place has been devoted to recognizing the things, people, and values that have made our country great. We have recognized: teachers, mentors, college professors, authors, poets, (even) a bomber crew, and classmates---thus I reasoned: It is time to write about MOTHERS!

Thanks much to Wylie and his family for his writing and for the excellent photos. His is a fine piece of Americana. .

HERE IS: MARGARET'S NEW MEXICAN SPOONBREAD: (courtesy of Mrs. Wylie)

1- #300 can of cream style corn
3/4 cup of milk
1/3 cup of melted shortening
11/2 cups of corn meal
2 eggs, slightly beaten
1/2 tsp soda
1 tsp baking powder
1 tsp salt
1 small can green chile
1 1/2 cups sharp cheddar, grated

Mix all ingredients and pour into a greased cast iron skillet. Top with cheese.

Bake @ 400 for 45 mimutes. (Watch this---our oven is perfect at 33-35 minutes.) Serve hot with butter.
(Mi's note: first time, I was reluctant to put cheese on early, lest it scorch. Actually, now we load it up on top with cheese at first; it gives it that golden brown look. We like BROWN, CRISPY corn bread. Some folks undercook it. Also, if you are out of cream style corn, use whole grain, drain it, add a bit of milk, and puree it---works just fine.)

With every bite, remember this pioneer woman, that helped make our good old USA, the great country it is.

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BY MIL
10/02/12
　
　
Sent from my iPad