Preheat the oven to 350°F. Lightly grease an 8-inch square
pan.Combine the cornmeal, flour, sugar, baking powder, salt, and
pepper in a large mixing bowl. Add the butter and combine the
ingredients with your fingers until the mixture resembles a coarse
meal. Form a well in the center and add the honey, eggs, and milk.
Blend the mixture quickly with a fork. Pour it into the prepared
pan and bake for 30 minutes, or until a knife inserted in the
center comes out clean. Remove from the oven and let it cool.
For the Oysters and Serving Instructions:
Turn on the broiler. Cut the cornbread into 6 equal rectangles.
Split each one in half, lightly toast it under the broiler, and
place it in a soup plate.
Heat a sauté pan over medium-low heat and add the butter.
Heat until it becomes foamy. Then add the oysters and cook about
2 minutes turning them after 1 minute, until the edges begin to
curl. Remove the oysters with a slotted spoon and place them on
the cornbread. Set aside and keep warm.
Add the reserved oyster liquid and chiles to the sauté
pan and cook until the sauce begins to thicken. Add the crème
fraîche and reduce the sauce until it is thick. Remove from
the heat. Stir in the lime juice, chopped cilantro, and Tabasco
sauce. Adjust the seasoning to taste and pour the sauce over the
oysters. Garnish with whole cilantro leaves and serve immediately.
Drink suggestion & tips:
Drink enough old Burgundy so as to prevent anything interfere
with your well-deserved sense of achievement and well being. Plan
to let Mom cook next year.
of" turkey tips home | stephen
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