TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.Email: janehenegar@gmail.comFax: 423-668-5092
Good morning, generous readers. Your help is always welcome and this morning I have four requests that haven’t turned up thus far: a chocolate meringue pie with a chocolate custard that stays firm, never runny; cheddar cheese scones; where to purchase and how to cook fresh local trout; and potatoes scalloped in heavy cream.
Crystal Rymer of Cleveland, Tenn., offered some general, then specific, ideas for making cornbread pancakes. First, to generalize: “Basically you can take any cornbread batter and cook it on a griddle or in a fry pan as if it were pancake batter. Sometimes you just don’t have the 45 minutes to make a proper pone of cornbread, so corn cakes do nicely then. The following recipe was given to me by my mother-in-law.” And here come the specifics.
Cornbread or Corn Cakes
1 cup buttermilk
1 egg