Le Bus Cornbread

1 1/2 cups flour
1 1/4 cups yellow cornmeal
3/4 cup sugar
1 1/2 Tsp. baking powder
1/2 Tsp. baking soda
1/2 Tsp. salt
2 eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup buttermilk
1 cup kernel corn

Set oven to 350. Grease 9X5 loaf pan and dust with cornmeal. Mix first 6 ingredients. Whisk eggs, oil, milk, and buttermilk in medium bowl. Add egg mixture and corn to dry ingredients and stir until combined. Pour batter into prepared pan. Bake 15 minutes, then reduce temperature to 325 and continue until done. (About 45 minutes to an hour. Toothpick should come out clean and it should have a good solid “thump”). Cool in pan for 30 minutes.

Smoked Sausage Jambalaya (gourmet magazine)
serves 8

1 Lb. pork andouille sausage, sliced crosswise 1/2 inch thick
1 Tbsp. vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
3 scallions, finely chopped
2 garlic cloves, finely chopped (of course….I put in extra garlic!)
2 1/2 cups (1 Lb.) long-grain rice
1 (28 ounce) can diced tomatoes
3 1/2 cups water

1. Cook sausage in oil in a wide 6-8 qt. heavy pot over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl with a slotted spoon.
2. Cook peppers, celery, onions, scallions, garlic, and 1/2 Tsp. salt in fat remaining in pot, stirring occasionally, until golden brown, 10-12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 Tsp. salt, and 1/2 Tsp. pepper and bring to a rolling boil.
3. Reduce heat and cook at a bare simmer, covered tightly with a lid, until rice is tender and water is absorbed, about 25 minutes.
4. Remove from heat and let stand, covered, 10 minutes. Fluff rice with fork.

Wine served: Santa Julia Magna, Mendoza Argentina