Uncle Hargus' Cornbread Cupcakes

Tracks of the StoneBear Copyright MCMLXIII Uncle Hargus ALL Rights reserved

ROF= Ring of fire Odyssey  MEF-H = Marine Expeditionary Force- Hargus 

October 2016       

Uncle Hargus' Thermo-Nuclear Collard Green Cornbread Cupcakes

 

you'll need:

 

1 Bunch Fresh Collard-Greens - cleaned

4 Cups Martha White Yellow Cornmeal

1 Cup   Martha White Self-Rising Flour

1 cup Bacon Grease w/ bits of real Bacon/or Ham

1 Garlic Clove chopped

1 Chicken boullion cube crushed

2 Tblsp Honey

2 Lg Eggs

1/2 Cup Half& Half

1/2 Cup Buttermilk

1 Teaspoon Baking powder

1 Teaspoon Salt

2 Garden Fresh Spring onions, Chopped/Chives & all

Mix all in Large Bowl

 

Later 2 Cups Crisco/or Lard

1 Can Spam

Blender

____________

Grease cupcake tray, & lay in Collard-Green leaves as the cupcake wrapper.

 

Ladle batter into Collard-Green Wrappers, Full to top for a good Crown

 

Place in oven for 12 minutes @ 700* (Now this is important.  Have the Power company run the wires directly to the back of the stove; otherwise the wires will overheat inside the stove & catch on fire.  Now I've already burned down 3 restaurants by NOT using the right wires to get the temperature right.... so get an electrician & get this right)

 

Remove Cupcake pan from oven , being careful not to singe eyebrows from the heat.

Have ready : Take can of spam, 2 Cups of Crisco/Lard.  can add Pork cracklin's if desired.  Place in blender.  Liquefy to a batter consistency.

_____________

 

Collard-Green Cupcake Tops are still Red Hot & crispy from the heat... Spoon on blended spam...  like it's a Glaze.  Will cook on the Cupcake tops & soak-in some , leaving a frosting top.

 

Cool.  Serve w/ ANY Southern cooked meal..... Cooked by a Good Southern Woman.  ie.... Fried Chicken & Mashed Potatos w/ lima beans, Squash, Tomatoes.  Ect.... Great w/ Butterbeans, Collards, Ect..... They some fine eatin' !

actually disreguard the spam glaze, preheat oven to 375* and bake 30 minutes until tops are lightly brown

11/4 cups buttermilk, milk, or yogurt (or 11/4 cups milk plus 1 tablespoon white vinegar; see Step 2), plus more as needed
2 tablespoons butter or extra virgin olive oil
11/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
11/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar, plus more if you like sweet corn bread
1 egg

1. Preheat the oven to 375°F.
2. If you’re using buttermilk, milk, or yogurt, ignore this step. If not, make the soured milk: Warm the milk gently—1 minute in the microwave is sufficient, just enough to take the chill off—and add the vinegar. Let it rest while you prepare the other ingredients.
3. Put the butter in a medium ovenproof skillet or an 8-inch square baking pan over medium heat; heat until good and hot, about 2 minutes, then turn off the heat. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.

1. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.

yield 12 servings about 1 hour 

You never drink twice from the same stream. 

StoneBearTracks Copyright Uncle Hargus MCMLXIII ALL blog posts/photographs/video ALL Rights reserved 

ALL Blog posts/photographs/video Copyright MCMLXIII ALL Rights Reserved