RECIPE FEATURE

Brown Butter Skillet Cornbread

12 tablespoons (1 1/2 sticks) unsalted butter ½ cup maple syrup 2 ¼ cups buttermilk 3 large eggs 1 ½ cups yellow cornmeal, fine or medium-coarse grind ½ cup whole wheat flour ½ cup all-purpose flour 1 ½ tablespoons baking powder 1 ½ teaspoons kosher salt ½ teaspoon baking soda

Tennessee Meatloaf

Brown Sugar Glaze:

½ cup ketchup ¼ cup brown sugar 2 tablespoons cider vinegar

Meatloaf:

cooking spray 1 onion, chopped ½ green bell pepper, chopped 2 cloves garlic, minced 2 large eggs, lightly beaten 1 teaspoon dried thyme 1 teaspoon seasoned salt ½ teaspoon ground black pepper 2 teaspoons prepared mustard 2 teaspoons Worcestershire sauce ½ teaspoon hot pepper sauce (such as Tabasco®) ½ cup milk ⅔ cup quick cooking oats 1 pound ground beef ½ pound ground pork ½ pound ground veal

1. Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well. 2. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note). 3. Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool. 4. In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper.

Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform. 5. Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside. 6. Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze.

Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

1. Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.) 2. Pour brown butter into a large bowl. (Do not wipe out the pan.)

Whisk the maple syrup into the butter, then whisk in buttermilk.

The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda. 3. If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes.

Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

Have a recipe that you’d like to share? Write it all down and send with a picture – to ThunderRoadsOhio@gmail.com Put RECIPE in the subject line. If we use it, we’ll send you copies of the magazines and a TRO T-Shirt – so include your address and t-shirt size as well! Thanks! - The Iron Cowboy