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It's Onion Season Part 2

Sweet onion cornbread muffins, recipe below  
In the Antebellum period, Church picnics and all-day preaching and dinner on the grounds became a tradition basic to southern communities and candidates running for elected office. Denominations held multiethnic community-wide events one of which the Swedish traveler Fredrika Bremer described while in Macon, Georgia in May of 1850. At sunrise, Bremer woke to the delightful sound of hymns and the delicious smell of frying ham and eggs, simmering red-eye gravy, steaming rice or grits, and baking buttermilk biscuits and corn bread. 

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More Onion Stories and Recipes: http://www.foodasalens.com/search?q=Onion

Vidalia Onion Segment: [Listen Now] http://www.kcrw.com/etc/programs/gf/gf140503wine_fraud_what_to_d

Sweet Onion Cornbread Recipe

2 tablespoons olive oil
1/2 cup chopped Vidalia onions
1 cup unbleached spelt (or white) flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon coarsely ground black pepper
1 cup low fat soy (or low-fat regular) milk
1 egg substitute or (1 egg white or a reconstituted powder egg white)

Grease muffin tins (or a large cast iron skillet) with a butter substitute or use cooking spray. Sauté onions until golden brown, approximately 5 minutes. In a large bowl, add the flour, cornmeal, baking powder and pepper. In a smaller bowl, briskly mix the milk, egg white and cooked onions together. Combine the dry ingredients, mixing just until blended. Spread batter in the skillet and or pan. Bake until the cornbread's sides begin to pull away from the pan, approximately 20 minutes. Let cook and then remove from the pan, serves 6.

It’s Time To Play and Plant: Lacrosse, Tomatoes, Beans, and Corn

It's Onion Season Part 1