Martha Len Nelson / Food

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Corn bread recipe is an instant hit

This weekend and next, Denton Community Theatre will present The Elephant Man, the true story of a repulsively deformed Englishman in the late 1800s, his experiences first as a carnival freak, then later as he’s taken on as a project by a young doctor.

If the recent cool weather brings thoughts of comforting hot soup, Christ the Servant Lutheran Church has just the thing for you with its annual Empty Bowls luncheon from 11:30 a.m. to 1:30 p.m. Oct. 27 at St. Andrew Presbyterian Church, 300 W. Oak St.

All year long, artists make bowls of various sizes and colors — some ceramic, some wood — for you to choose from, then dine on homemade soup, for only $15. An enticing silent auction and a new cookbook will also be available for purchase. Proceeds go to Our Daily Bread and the Denton Community Food Center.

At home, to accompany soup, you might want to make Stormy Jackson’s Corn Bread. Old-timers in Denton will remember Stormy as a woman who loved life; she was the mother of Hal Jackson, a Denton attorney.

Betty Ann Barrow cut this recipe out of the Denton Record-Chronicle years ago. She says it is a favorite with all her family members, who have in turn passed it on to friends.

In fact, Betty Ann’s granddaughter Ché Corbin, who just started her teaching career in Celeste, took it to her first teachers’ potluck gathering and all exclaimed that she must bring it for all their potlucks.


Stormy Jackson’s Corn Bread

5 eggs

1 1/2 sticks margarine

8 ounces small-curd cottage cheese

10 ounces frozen chopped broccoli, thawed

2 packages corn bread mix, Morrison’s or Jiffy

Melt margarine; allow to cool. Combine all ingredients, adding corn bread mix last. Pour into a greased 9-by-13-inch baking dish. Bake in a 400-degree oven for about 20 minutes, or until lightly browned.

MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail .


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