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Pippin Hill Cooking School
Slow Cooked Southern Fare
Wednesday, January 28th at 6:00 PM

On the Menu:

Braised Hudson Valley Duck Leg
Benne Seed Gremolata
Winter Squash Farrotto
Corn Bread

Our all-inclusive package is $75 per person, with a special rate of $65 per person for our valued wine club members. The price includes two glasses of wine. Wine bottles also available for purchase. Classes begin at 6 PM and typically last 2.5 hours.

Can’t make the 28th?
Check out our complete schedule of cooking classes here.

cornbread-pippin-hill

CHEF SCATENA’S STRAIGHTFORWARD, SAVORY CORNBREAD:

1 baking pan
2 cup yellow cornmeal
2 cup all-purpose flour
2 tablespoon baking powder
1/1 cup granulated sugar
2 teaspoon salt
2 cup whole milk
4 large eggs
1 stick butter, melted
1/2 cup honey

Directions Preheat oven to 400 degrees F. In a large mixing bowl, stir together the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until thoroughly mixed. Evenly divide the cornbread mixture into the pan. Bake for 15 minutes, until golden.

First photo: Bon Appetit, Second Photo: Food Network

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