Tracy Porters New Cooking Video.... Arugula and Scallops with Cornbread

A ridiculous weakness for me, and hopefully you...... cornbread. I am ever praying when I make it that there will be leftovers for the morning, or to take to the studio with a salad for my lunch. If you are making a Sunday breakfast and bacon is included, do keep the drippings... nothing to waste, my loves! Use those in all their glory as a luscious fat to coat your pan... bits and all... simply perfection! If sour cream is not what you want to use, try to substitute a can of creamed corn... You can rather freely make this your own... it is effortlessly changed depending on what you have in your pantry. Some shredded sharp cheddar is also quite lovely. I know many don't use any sugar or flour in their cornbread... I do like a touch of both in mine. (Clearly I am not a purist here!) I will say for best results a cast iron pan or skillet is ideal... I use my grandmother's... I don't let anyone near it with a drop of water... (Even after 17 years of marriage I still tell John not to wash it.) I merely wipe it out and she is so divinely seasoned I just want to lick it! However, don't let my pan obsession stop you from making this, use what you have... all will be well. Now for the butter... again, I want to bathe in it... one stick could be used just for my serving alone... I know quite gluttonous of me. This too is a good place to fool around... you name it, you can create nearly any tantalizing butter to serve on this scrumptious cornbread. Even a simple honey butter is perfection.

For full recipe... please visit us at http://blog.tracyporter.com/eating-gathering/arugula-and-scallops-with-cornbread

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